Prep 15 mins
Cook 20 mins
I THINK this came from the local Sunpapers, years ago -- I have been making it so long!It is quick, easy, VERY tasty, and pretty to serve, especially if you have an Italian or Greek decorated platter. Add salt and pepper to taste. (You can save time and effort by using cooked shrimp, but if you have raw, first saute in a few Tbsp. of butter and olive oil.)
- 453.59 g orzo pasta
- 453.59 g shrimp, cleaned and deveined
- 411.06 g can diced tomatoes, drained
- 85.04 g feta cheese, crumbled
- 29.58 ml balsamic vinegar
- 29.58 ml lemon juice
- 118.29 ml scallion, chopped
- 2.46 ml dried oregano
- Cook orzo according to directions, drain well.
- In a large serving bowl, combine shrimp, tomatoes, cheese, vinegar, lemon juice, scallions, oregano, salt and pepper.
- Toss well.
- Add orzo and stir to mix.
- Garnish with kalamata olives, if desired.
What a great and easy recipe, just perfect for the temps we are experiencing right now. I used raw prawns cooked in olive oil and garlic which were perfect for the dish. I changed the dried oregano to fresh basil as I need to use it and it was great too. I've still got heaps of prawns in the freezer so will be making this again soon. I just realised I missed the bit about draining the tomatoes, but as we love sauce, I would do it the same way next time.
Made this for "Made for Eating Well While Staying Cool/Diabetes forum and after seeing PaulaG's picture...this was delicious!!! Definately going into my Favorites of 2013. I did cut the recipe in half, added the frozen shrimp into the pasta water towards the end and also used fresh oregano and tomatoes. DH ate all and would like to have it again soon. Thank you for posting.
Simple, good and easy to prepare. Just the type of recipe I like. Oh, the flavor is really good. I will definitely make this one again. Thanks