Greek shrimp with tomatoes, feta, and orzo
25 – 40 Minutes
Cheese and seafood don’t always play well together, but this iconic Greek dish is an exception—feta loves shrimp, and vice versa.
In your bag
- 5 ounces orzo
- 1 or 2 shallots
- 1 or 2 cloves peeled fresh garlic
- Shrimp options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- ½ teaspoon sweet smoked paprika
- ½ teaspoon Urfa chile flakes (optional)
- 1 cup diced tomatoes
- 2 or 3 sprigs fresh mint
- 3 sprigs fresh oregano
- ⅓ cup crumbled feta
A member of a family of small pasta shapes collectively referred to as pastina in Italian, orzo literally translates to “barley,” probably because of its barley-like shape.
Calories: 650, Protein: 37g (74% DV), Fiber: 4g (16% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 5g (25% DV), Cholesterol: 230mg (77% DV), Sodium: 400mg (17% DV), Carbohydrates: 61g (20% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Crustacean shellfish, 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.