TLC Cooking "An Inexpensive Main Course: Orzo with Feta, Bell Peppers, and Local Shrimp"

Orzo with Feta, Peppers, and Local Shrimp

Browse the recipe Orzo with Feta, Peppers, and Local Shrimp

Sara Novak

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.

This recipe appears in: Shellfish