Pan Seared Shrimp with Blistered Tomatoes, Feta, and Orzo

Pan Seared Shrimp with Blistered Tomatoes, Feta, and Orzo

  • 1 cup orzo

  • 1 lb large (16/20) shrimp, peeled and deveined

  • 1 large shallot minced

  • 2 cloves garlic, minced

  • 1 cup cherry tomaotoes, cut in half if lrge

  • Zest and juice of 1 lemon

  • Feta cheese

Cook orzo according to packaging instruction in a large pot of boiling salted water. Strain and add 2 Tbs olive oil and the juice and zest of a lemon. Set aside but keep warm.

In a large saute pan, warm 2 Tbs. olive oil. Add shrimp and a pinch of salt and cook for about 2 minutes flipping halfway through until shrimp are cooked through, remove but keep warm.

In the same pan add the shallot and garlic and saute for 30 seconds. Add the tomatoes and a large pinch of salt and cook for 4 to 6 minutes or until the tomatoes are soft.

Return the shrimp and toss well.

Serve the shrimp over a large helping of orzo and a sprinkle of feta cheese.

Makes about 2 to 4 servings (depending on how hungry you are)

Amanda FredericksonComment