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Mediterranean Shrimp with Tomatoes, Feta and Orzo

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Active Time:  25 Minutes
Total Time:  40 Minutes
  4 servings
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 canned reduced-sodium chicken broth
1/2 cup water
1 cup orzo
1/2 cup whipping cream
4 to 6 ounces feta cheese, very coarsely crumbled
Mediterranean Shrimp with Tomatoes, Feta and Orzo Recipe at
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 large bowl.

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 13 minutes. Brush shrimp with remaining 1 tablespoon puree. Sprinkle with freshly cracked pepper and serve.

Recipe created exclusively for by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 611
Fat. Total: 45g
Fiber: 3g
Carbohydrates, Total: 28g
Sodium: 852mg
% Cal. from Fat: 66%
Cholesterol: 133mg
Protein: 24g
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