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Showing 1-3 of 3
By Vino Girl
on March 11, 2008
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef Kate
on July 25, 2005
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 30, 2004
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (418 g)
Servings Per Recipe: 6