A watercress and endive salad with mustard vinaigrette makes a delicious starter to this rich main course. Serve the stew with crusty rolls. A distinctive white wine such as Sauvignon blanc pairs nicely.
- 2/3 cup (packed) fresh Italian parsley leaves
- 1/2 cup extra-virgin olive oil
- 5 large garlic cloves, peeled
- 4 teaspoons chopped fresh oregano
- 1/2 teaspoon dried crushed red pepper flakes
- 1/2 teaspoon (scant) salt
- 28 large shrimp, peeled, deveined
- Two 13-ounce bags cherry tomatoes, quartered (about 4 cups)
- 2 tablespoons tomato paste
3 cups reduced-sodium chicken broth
- 1/2 cup water
- 1 cup orzo
- 1/2 cup whipping cream
- 4 to 6 ounces feta cheese, coarsely crumbled
Preheat oven to 450 degrees F. Puree first 6 ingredients in food processor, stopping once to
scrape down sides of bowl. Mix shrimp and 2 tablespoons puree in large bowl. Mix
tomatoes, tomato paste and all but 2 tablespoons remaining puree in another
Bring broth, water and 1 tablespoon reserved puree to simmer in very large ovenproof saute pan over medium-high heat. Mix in orzo. Cook uncovered until orzo
is just tender, but still firm to bite and most liquid is absorbed, stirring
occasionally, about 13 minutes. Mix cream into orzo; bring to simmer. Spoon
tomatoes evenly atop orzo. Top with shrimp and cheese. Transfer skillet to oven
and bake until shrimp are opaque in center, about 11 minutes. Brush shrimp with
remaining 1 tablespoon puree. Sprinkle with freshly cracked pepper and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
611 calories; 45g total fat; 133mg cholesterol; 852mg sodium; 28g carbohydrates; 3g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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