Baked shrimp with tomato, feta, orzo, and mint

Soy Free

2 Servings, 660 Calories/Serving

30 Minutes

This classic Greek shrimp gratin strikes the perfect balance between hearty and light. Salty feta brings a piquant note to the briny shrimp—and puts to rest the misguided notion that cheese and seafood don’t mix. The rice-like pasta orzo is a popular ingredient in Greek pasta salads; here it’s tossed with lemon zest and mint for a zippy side dish.

Ingredients

  • 1 lemon
  • Fresh mint
  • ¾ cup orzo
  • 2 to 3 shallots
  • 2 garlic cloves
  • 1 pound roma tomatoes
  • 10 ounces wild Gulf shrimp
  • Fresh flat-leaf parsley
  • 1 tablespoon tomato paste
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh mint
  • ¾ cup orzo
  • 2 to 3 shallots
  • 2 garlic cloves
  • 1 pound roma tomatoes
  • 10 ounces wild Gulf shrimp
  • Fresh flat-leaf parsley
  • 1 tablespoon tomato paste
  • ¼ teaspoon red pepper flakes (optional)
  • 2 ounces crumbled feta

Instructions

1

Prep and cook the orzo

Bring a pot of salted water to a boil. Heat the broiler to high. Meanwhile:
  • Zest and juice half the lemon.
  • Pick the mint leaves and coarsely chop; discard the stems.
Add the orzo to the boiling water and cook until just tender, 6 to 8 minutes. Drain, reserving 1 cup cooking water. In a bowl, combine the orzo, lemon zest and juice, and half the mint. Drizzle with oil and toss. Season to taste with salt and set aside. While the orzo cooks, prep the shrimp ingredients.

2

Prep the ingredients for the shrimp

  • Peel the shallots and thinly slice.
  • Thinly slice the garlic.
  • Core the tomatoes, cut them in half lengthwise, and squeeze out and discard the seeds. Chop the seeded tomatoes into 1-inch pieces.
  • Rinse the shrimp, pat dry, and season with salt and pepper.
  • Pick the parsley leaves and coarsely chop; discard the stems.

3

Cook the shrimp and tomatoes

In a pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the shallots and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in the garlic, tomato paste, and as much of the red pepper flakes as you like, and cook until fragrant, about 1 minute.
Stir in the tomatoes, season with salt, and cook over high heat, stirring a few times, until the tomatoes begin to break down, 3 to 4 minutes. Add the shrimp, about ¼ cup reserved orzo cooking water, and the parsley. Bring the liquid just to a boil. Immediately remove the pan from the heat.

4

Broil the gratin

Scatter the feta on top of the shrimp and place the pan under the broiler. Cook until the shrimp is opaque and the feta is melted and lightly browned, 3 to 4 minutes.

5

Serve

Transfer the orzo to individual bowls. Spoon the shrimp gratin on top. Garnish with the remaining mint and serve.

6

Chef's tip

Broilers vary widely in the amount of heat they deliver, so watch the gratin carefully to make sure that the cheese does not burn.

Nutrition per serving: Calories: 660, Protein: 37 g, Total Fat: 23 g, Monounsaturated Fat: 12.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 7 g Cholesterol: 205 Carbohydrates: 77 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 1270 mg

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