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Greek Shrimp Orzo

TOTAL TIME: Prep: 45 min. Cook: 2 hours YIELD: 6 servings.
This is one of our go-to meals. It's finger-licking good and so satisfying, and it reheats well. My husband would rather have the shrimp orzo than go out to eat. Serve it with crusty bread and a green salad. — Molly Seidel, Edgewood, New Mexico

Ingredients

  • 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 shrimp (26-30 per pound), peeled and deveined
  • 1 cup oil-packed sun-dried tomatoes, chopped
  • 2-1/2 cups crumbled feta cheese
  • 1-1/2 cups pitted Greek olives

Directions

  • 1. 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.
  • 2. 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 until shrimp turn pink, 2-3 minutes.
  • 3. Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, feta cheese and olives. Cover and cook on low for 2-3 hours or until heated through.

Nutrition Facts

1-1/2 cups: 673 calories, 32g fat (10g saturated fat), 127mg cholesterol, 1262mg sodium, 63g carbohydrate (5g sugars, 6g fiber), 31g protein.

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