Baked shrimp with tomato, feta, and lemon-mint orzo

Soy Free

2 Servings, 700 Calories/Serving

25 – 35 Minutes

This simple gratin, a classic Greek seafood recipe, strikes a lovely balance between hearty and light. Lemon-mint orzo rounds out the meal.

Ingredients

  • ¾ cup orzo
  • 1 or 2 shallots
  • Peeled fresh garlic
  • ¾ pound Roma tomatoes
  • 10 ounces wild Gulf shrimp
  • Fresh flat-leaf parsley
  • 1 tablespoon tomato paste
  • ¼ teaspoon red chile flakes (optional)
  • ½ cup crumbled feta
  • 1 lemon
  • Fresh mint

Instructions

1

Cook the orzo

Position an oven rack 7 to 8 inches from the heat source and heat the broiler.
Bring a medium sauce pot of generously salted water to a boil. Add the orzo; cook until just tender, 6 to 8 minutes. Drain, reserving 1 cup pasta cooking water.
While the water heats and the orzo cooks, prepare the gratin ingredients.

2

Prep the gratin ingredients

  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Cut away the core from each tomato; coarsely chop the tomatoes.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.

3

Cook the tomatoes and shrimp

In a medium ovenproof frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots; cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in the garlic, tomato paste, and as many chile flakes as you like; cook until fragrant, about 1 minute.
Stir in the tomatoes, season with salt and pepper, and cook over high heat, stirring occasionally, until the tomatoes begin to break down, 3 to 4 minutes. Add the shrimp, parsley, and ¼ cup pasta cooking water, adding more if the sauce is too thick. Bring to a boil, then immediately remove from the heat.

4

Broil the gratin

Scatter the feta over the shrimp; place the pan under the broiler. Broil until the shrimp are firm and cooked through and the feta is melted and lightly browned, 3 to 4 minutes.
While the gratin broils, finish the orzo.

5

Dress the orzo

  • Zest the lemon and juice half.
  • Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a medium bowl, combine the orzo, lemon zest and juice, and half the mint. Drizzle with 1 to 2 tablespoons oil, season to taste with salt, and toss to combine.

6

Serve

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

Chef's tip: To cook this recipe in even less time, in Step 2, cook the shallots while you prepare the remaining ingredients.

Nutrition per serving: Calories: 700, Protein: 41g, Total Fat: 22g, Monounsaturated Fat: 13g, Polyunsaturated Fat: 1.5g, Saturated Fat: 6g, Cholesterol: 240mg, Carbohydrates: 72g, Fiber: 7g, Sugar: 12g, Added Sugars: 0g, Sodium: 740mg
Contains: milk, wheat, shellfish.

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