Greek Shrimp Orzo
Total TimePrep: 45 min. Cook: 2 hours
That all sounds good! But I'm with Krisjim, what is up with the slow cooker part. Pasta is cooked, shrimp are cooked. Why not just toss together and eat!
No, no, no - don’t put the mixture in the slow cooker- you can’t do that to shrimp and anyway the meal is ready when you add the pasta to the shrimp! No need to cook it for another 2 hours! ??
This was good. I liked the idea of pairing orzo with shrimp. I did make a couple of minor changes based on personal taste, and the next time I make this I will probably experiment a bit more, but overall, it's a good, solid recipe.I found that following the directions made much more orzo than my family cared for (shrimp to orzo ratio), so I would just use 1 cup of uncooked orzo next time I make it. Also, if I am going to put it in the crock pot again, I would definitely under cook the orzo. (This recipe can be made without using the crock pot, if desired.)Since I had dried Mediterranean basil on hand, I used that where basil was called for, and because my family likes a lot of herbs and spices, I increased the amount to 1 T. In addition to the oregano that is included in the recipe, I added 1 T. of Greek Seasoning as I had it on hand. It added a lot to the overall flavor, in my opinion.Though I love sun dried tomatoes, they seemed to get lost in this recipe. That may have been due to the fact that 1 can of diced tomatoes didn't seem sufficient for the amount of orzo that was called for, so I added a second can. I also decided to add the feta on top of the dish after it was prepared, (as I do on all my other Greek dishes) rather than to cook it in the crock pot. Next time I will cook it in with the other ingredients, as the recipe calls, to try it that way.So a few minor tweaks to an easy and different recipe. Thanks for sharing this! Wish your name was listed.