Shrimp & Orzo

Ingredients

• •28 oz canned tomatoes
• •¾ cup wine
• •1 fennel bulb
• •6 oz feta cheese
• •2 tbsp parsley
• •6 loves of garlic
• •1 lemon wedges
• •2 cups chicken broth
• •3 tbsp olive oil
• •1 onion
• •4 tsp oregano
• •1 lb orzo pasta
• •¾ tsp pepper flakes
• •salt & pepper
• •1½ lb shrimp
• •2½ cups water

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Method

From foodista.com — read the original

1. 1Preheat oven to 400°F f. Season the shrimp with salt & pepper, refrigerate until ready to use. Grease a 13x9-inch baking dish.
2. 2Heat the oil in a large Dutch oven over medium-high heat until the oil is shimmering.
3. 3Add the onion, fennel bulb and 1/2 teaspoon salt. Cook, stirring frequently until the vegetables are softened and starting to brown around the edges, about 10 minutes.
4. 4Add the minced garlic and crushed red pepper flakes, cook and stir until the garlic becomes very fragrant, about 30 seconds.
5. 5Add the orzo to the vegetables, stir to coat the orzo with oil, continue cooking, stirring fairly constantly, about 4 minutes, until the orzo has a toasty aroma.
6. 6Add the wine, cook,stirring constantly, until the liquid evaporates, about 1 minute.
7. 7Add the chicken broth, water and 1/4 teaspoon salt.
8. 8Bring to a boil, then reduce heat, simmer, until the orzo is almost completely tender, about 12 minutes, stirring fairly constantly to prevent sticking and adjusting the heat as necessary to maintain a lively simmer.
9. 9After the 12 minutes, remove from heat and stir in the shrimp, tomatoes, oregano and 1 tablespoon of the parsley.
10. 10Transfer to the prepared baking dish, sprinkle with the feta.
11. 11Bake for about 20 minutes, until the shrimp is cooked through and the feta is lightly browned. Before serving, sprinkle with the remaining parsley and the reserved fennel fronds.
12. 12Serve with lemon wedges.