first class mediterranean orzo with shrimp vest

mediterranean orzo with shrimp

yummy
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Mediterranean Orzo with Shrimp

Yes, orzo is a pasta shape! It's just an itty bitty one. Ree loves cooking shrimp under the broiler because its quick and easy.

Ingredients

  • 1 tsp. kosher salt, plus more for seasoning
  • 12 oz. orzo
  • 1/2 c. olive oil
  • 1/4 c. white wine vinegar
  • 1 tsp. dried oregano
  • 2 garlic cloves, minced
  • Black pepper, to taste
  • 2 c. cherry tomatoes, halved
  • 1 c. pitted kalamata olives, halved
  • 1 c. crumbled feta cheese, plus more for garnish
  • 1/2 c. fresh basil, chopped, plus more for garnish
  • 1  15-ounce can chickpeas, drained and rinsed
  • 1/2 small red onion, diced
  • 1 1/2 lb. peeled and deveined large shrimp

Direction

  1. Bring a large pot of generously salted water to a boil. Add the orzo and cook according to the package directions for al dente. Drain and rinse under cold water until cool. Place in a large bowl; set aside.
  2. Meanwhile, for the dressing: Whisk the olive oil, vinegar, oregano, garlic, salt and a few grinds of pepper in a medium bowl until combined.
  3. Add the tomatoes, olives, feta, basil, chickpeas and onion to the orzo. Drizzle in all but 2 tablespoons of the dressing and stir to combine. Refrigerate for at least 1 hour or overnight.
  4. Toss the shrimp in a bowl with the reserved 2 tablespoons dressing and set aside to marinate for 10 minutes. Meanwhile, soak 6 wooden skewers in water to prevent them from scorching.
  5. Preheat the broiler. Thread the shrimp on the skewers, season with salt and place on a baking sheet. Broil for 2 minutes, then flip the skewers and broil until the shrimp is pink and cooked through, about 1 more minute. Top the orzo mixture with the shrimp and more feta and basil.