- 2 cups uncooked orzo pasta
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 3 tablespoons olive oil, divided
- 1-1/2 tablespoons chopped shallot
- 2 tablespoons butter
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 3 garlic cloves, minced
- 1 pound uncooked large shrimp, peeled and deveined
- 1 cup oil-packed sun-dried tomatoes, chopped
- 2-1/2 cups (10 ounces) crumbled feta cheese
- 1-1/2 cups pitted Greek olives
- Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside.
- In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir for 2-3 minutes or until shrimp turn pink.
- Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, cheese and olives. Cover and cook on low for 2-3 hours or until heated through. Yield: 6 servings.
Originally published as Greek Shrimp Orzo in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p56
This recipe pairs well with a light white wine.
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