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Even though this contains several of my favorite ingredients (shrimp! feta! tomatoes! garlic!) and it is a Cooking Light recipe, which are always good, I was still surprised at just how wonderful this was. Instead of the orzo, I made french bread to go with this. The only thing I did differently was add in a splash of Sauvignon Blanc before baking (which incidentally is a perfect wine pairing for this dish!). Thank you!

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Vino Girl March 11, 2008

Really delicious--and so simple. Other than the fact that I used diced tomatoes instead of whole, I followed the recipe--and what a good result! The shrimp were perfect and the sauce just right. And. an additional benefit--the original made more than enough so there were leftovers--which, when warmed up, remained delicious--the shrimp did not become rubbery or dry, but instead were almost every bit as good as the first time.

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Chef Kate July 25, 2005

This is so quick and easy and the flavour is divine. The only change I made is to add 4 basil leaves, chopped, to the parsley before adding to the tomatoes. I used fresh Greek feta as well. This dish would be very nice served in individual ramekins - that way each person could use some crusty bread to soak up the juices. Excellent. I will be making this again!

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Just Call Me Martha December 30, 2004
Greek-Style Scampi