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Baked Shrimp And Orzo With Feta And Tomatoes

Baked Shrimp And Orzo With Feta And Tomatoes

America's Test Kitchen: One-Pan Wonders, p.13
1 hour 15 minutes
Serves 4

Ingredients

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  • 1 pound extra-large shrimp (21 to 25 per pound),
  • peeled, deveined, and tails removed
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 red onion, chopped fine
  • 1 red bell pepper, stemmed, seeded, and cut into
  • 1/2-inch pieces
  • 4 garlic cloves, minced
  • 2 teaspoons minced fresh oregano or 1/2 teaspoon dried
  • 2 cups (12 ounces) orzo
  • Pinch saffron threads, crumbled
  • 3 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes, drained with
  • juice reserved
  • 1/2 cup frozen peas
  • 3 ounces feta cheese, crumbled (3/4 cup)
  • 2 scallions, sliced thin
  • Lemon wedges

Instructions

  1. Adjust oven rack to middle position and heat oven
  2. to 375 degrees. Pat shrimp dry with paper towels
  3. and season with salt and pepper; cover and refrigerate
  4. until needed.
  5. Heat oil in 12-inch ovensafe nonstick skillet over
  6. medium heat until shimmering. Add onion and bell
  7. pepper and cook until vegetables are softened, 5 to
  8. minutes. Stir in garlic and oregano and cook until
  9. fragrant, about 30 seconds. Stir in orzo and saffron
  10. and cook, stirring often, until orzo is lightly browned,
  11. about 4 minutes.
  12. Stir in broth and reserved tomato juice, bring
  13. to simmer, and cook, stirring occasionally, until
  14. orzo is al dente, 10 to 12 minutes.
  15. Stir in shrimp, tomatoes, and peas, then sprinkle feta
  16. evenly over top. Transfer skillet to oven and bake
  17. until shrimp are cooked through and feta is lightly
  18. browned, about 20 minutes.
  19. Remove skillet from oven (skillet handle will be
  20. hot). Sprinkle scallions over top and serve with
  21. lemon wedges.