½ Cup Whole wheat orzo
1 Tsp. Olive Oil
2 Garlic cloves, finely chopped
¼ Yellow onion, finely chopped (about ½ cup)
1 14.5 Oz. Can chopped tomatoes
¼ Cup white wine
2 Tsps. Capers
1 Tbsp. chopped parsley
¼ Tsp. dried oregano
¼ Tsp. dried basil
Pinch of red pepper flakes
Freshly ground black pepper, to taste
¼ Cup Crumbled feta cheese
2. Add the chopped onion and garlic to the skillet and sauté until the onion is soft. About 3 minutes. Add the wine and cook one more minute.
3. Add the tomatoes, capers, oregano, basil, parsley and fresh pepper to the skillet. Let the sauce simmer for about five minutes.
4. Add the shrimp and stir into the sauce. Cook for about 3 minutes. Add the cooked orzo and stir into the sauce and shrimp. Cook another 2 minutes. Add the feta and stir through the mix. Cook until the shrimp are cooked through and the cheese is warm.
5. Serve in bowls and enjoy!
NOTE: I found this recipe years and years ago and have been making it ever since. Sure, I’ve tinkered with amounts of spices and always use more cheese than recipes call for (hey, I like cheese) but this is pretty much the same as the day I found it. It is a really healthy and very satisfying dinner or lunch. It is great the next day at room temperature or cold too.
I use whole wheat orzo which can be hard to find sometimes (I usually get mine at Sprouts or Wholefoods) so feel free to use regular orzo. This recipe easily doubles but since I’m cooking for two that is what has been tested here.
Serve this with a big Greek salad and some pita bread and you’ve got a “spread”. For me, all by itself, this is the perfect midweek meal. It is easy, fast and good for you!