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Orzo with Feta, Peppers, and Local Shrimp
One thing that I love about Pawley’s Island, S.C. (my mom's home) is the abundance of great local shrimp. I'm a big fan of the northern shrimp that are wild caught. From small to large, these sweet shrimp are easy to find and a great low impact protein. I rarely eat seafood anymore, but when I do, I like to know exactly from where it comes. I’m also a big fan of orzo like my orzo with yellow squash.
Orzo is a small pasta so the ingredients really get concentrated in the dish. This would be an ideal dish for a baby shower or luncheon. It serves as a simple main course and it’s inexpensive to make. The recipe called for Kalamata olives but I left them out because I felt it was salty enough already. But the olives do add some good monounsaturated fats.
INGREDIENTS
| 12 oz | orzo |
| 2 tbsp | plus ½ cup olive oil |
| 1 ½ cup | crumbled feta cheese |
| 1 cup | chopped red bell pepper |
| 1 cup | chopped green pepper |
| 4 | green onions, chopped |
| 2 tbsp | drained capers |
| 3 tbsp | fresh lemon juice |
| 1 tbsp | white wine vinegar |
| 1 tbsp | minced garlic |
| 1 ½ tsp | dried oregano |
| 1 tsp | Dijon mustard |
| 1 tsp | cumin |
| 12 oz | local shrimp |
PREPARATION:
Method
- Cook orzo in a large pot of boiling water until al dente. Drain and rinse with cold water. Transfer to a large bowl and add in two tbsp olive oil.
- Add feta, peppers, onions, and capers.
- In a separate bowl, combine lemon juice, vinegar, garlic, oregano, mustard, and cumin. Whisk together with olive oil. Season dressing with salt and pepper.
- Saute shrimp in butter and season with salt and pepper. Top salad with shrimp. You can serve immediately or prepare ahead of time.
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