Shrimp & Orzo

Ingredients

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

Method

Adapted from foodista.com

1. 1Preheat oven to 400 degrees f.
2. 2Season the shrimp with salt & pepper.
3. 3Refrigerate until ready to use.
4. 4Grease a 13x9-inch baking dish.
5. 5Heat the oil in a large Dutch oven over medium-high heat until the oil is shimmering.
6. 6Add the onion, fennel bulb and ½ teaspoon salt.
7. 7Cook, stirring frequently until the vegetables are softened and starting to brown around the edges, about 10 minutes.
8. 8Add the minced garlic and crushed red pepper flakes.
9. 9Cook and stir until the garlic becomes very fragrant, about 30 seconds.
10. 10Add the orzo to the vegetables.
11. 11Stir to coat the orzo with oil.
12. 12Continue cooking, stirring fairly constantly, about 4 minutes, until the orzo has a toasty aroma.
13. 13Add the wine.
14. 14Cook,stirring constantly, until the liquid evaporates, about 1 minute.
15. 15Add the chicken broth, water and ¼ teaspoon salt.
16. 16Bring to a boil.
17. 17Reduce heat.
18. 18Simmer, 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.
19. 19After the 12 minutes, remove from heat.
20. 20Stir in the shrimp, tomatoes, oregano and 1 tablespoon of the parsley.
21. 21Transfer to the prepared baking dish.
22. 22Sprinkle with the feta.
23. 23Bake for about 20 minutes, until the shrimp is cooked through and the feta is lightly browned.
24. 24Before serving, sprinkle with the remaining parsley and the reserved fennel fronds.
25. 25Serve with lemon wedges.