Here it is, a simple one pot Mediterranean style meal. You will need a little extra time to slow roast the tomatoes. The slow roasting process adds an earthy density to the orzo and shrimp. This robust recipe with flavors of fennel and basil and a touch of chèvre honors the glory that is Mediterranean cuisine.
Orzo with Shrimp, Roasted Tomatoes and Kalamata Olives
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
Ingredients
- 2 cups of dried orzo pasta
- 24 cherry tomatoes, slow roasted ( see my SLP recipe )
- 1/2 cup black Kalamata olives
- 3 dozen medium shrimp, peeled
- 1 tsp fresh fennel leaves, chopped
- 12 basil leaves, chopped
- 2 cloves of garlic, minced
- 1/4 tsp creole seasoning
- 2 TBSP olive oil
- 1/4 cup of chèvre
- 2 TBSP cream, optional
Instructions
- Cook the orzo according to directions on the package. Drain and set aside.
- Slow roast cherry tomatoes according to my recipe for slow roasted tomatoes. Or, you can choose to use fresh cherry tomatoes, halved and sautéed with shrimp and garlic.
- Heat 2 TBSP of oil in skillet. Add shrimp and minced garlic. Sauté until shrimp are pink and garlic is lightly browned. Add fresh herbs and creole seasoning.
- Place orzo back in pot, combine with shrimp and herb mixture, roasted tomatoes, and olives. Place pot over a low heat and gently stir. Add cream if you wish and chèvre. Continue gently folding all ingredients together until warmed through. Serve immediately.
- Servings : 4
- Recipe Type : All Recipes, Mains, Rice, Grains, Noodles
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