In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spicy Greek shrimp with tomatoes, feta, and orzo
Soy-Free, Pescatarian, Spicy, No Added Sugar, Protein Plus
2 Servings, 610 Calories/Serving
Cheese and seafood don’t always play nice together, but this Greek dish is a tasty exception—feta loves shrimp, and shrimp loves feta.
In your bag
- 5 ounces orzo
- 1 organic yellow onion
- Shrimp options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 1½ teaspoons dried oregano
- Sunbasket spicy tomato sauce base (tomatoes - garlic - sweet smoked paprika - tomato paste - balsamic vinegar - extra virgin olive oil - onion powder - kosher salt - dried oregano - cayenne - black pepper - dried thyme)
- 3 ounces organic baby spinach or other leafy greens
- 3 tablespoons crumbled feta
Calories 610, Total Fat 24g (31% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 600mg (26% DV), Total Carb. 75g (27% DV), Fiber 9g (32% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
Cook the orzo
Bring a medium sauce pot of generously salted water to a boil. Add the orzo and cook until just tender, 6 to 8 minutes. Drain, reserving ⅓ cup [⅔ cup] pasta cooking water. While the water is heating and the orzo is cooking, start preparing the rest of the meal.
Prep the remaining ingredients
- Peel and finely chop enough onion to measure ½ cup [1 cup].
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
Cook the tomato sauce and shrimp
In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Stir in the onion and oregano and cook until the onion is translucent, 1 to 2 minutes. Stir in 3 tablespoons [¼ cup] white wine (from your pantry) or water, scraping up any browned bits from the bottom of the pan. Add the spicy tomato sauce base and bring to a boil, then reduce to a simmer and cook, stirring often, until starting to thicken, 2 to 4 minutes.
Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Add the shrimp and reserved pasta cooking water and cook, stirring occasionally, until the shrimp are firm and cooked through, 2 to 4 minutes for regular shrimp, 4 to 6 minutes for jumbo shrimp. Remove from the heat and season to taste with salt and pepper.
Transfer the orzo to individual bowls. Drizzle each serving with ½ teaspoon oil, add the feta, and toss to mix. Spoon the shrimp and tomato sauce on top and serve.
- Salt the orzo cooking water.
- Time the orzo.
- Measure the onion.
- Measure the water for the sauce.
- Drizzle the orzo with oil; add the feta.