Ingredients

The following ingredients have 6 Servings
  • 1 1/2 - 2 pounds large shrimp (31 to 40 per pound, peeled and deveined)
  • Salt and pepper
  • 1 cup chopped onion (about 1 medium yellow, white or red onion)
  • 1 teaspoon extra virgin olive oil or coconut oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 6 garlic cloves (finely minced or pressed)
  • 1 pound orzo pasta
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 (28-ounce) can diced tomatoes, drained
  • 1 cup frozen peas
  • 1 cup feta cheese, crumbled
  • Lemon wedges for serving

Instruction

  • Preheat the oven to 400 degrees F. Pat the shrimp dry with a few paper towels and lightly season with salt and pepper. Set aside while preparing the rest of the ingredients. Lightly grease a 9X13-inch baking pan with cooking spray and also set aside.
  • In a 4- or 5-quart pot, combine the onion, oil, oregano and 1/2 teaspoon salt over medium-low heat. Cover the pot and cook, stirring occasionally, until the onions have started to turn translucent, 7-8 minutes. Check often so the mixture doesn't burn. Stir in the garlic and cook for about 30 seconds.
  • Stir in the orzo, increase the heat to medium, and cook, stirring often, until the orzo is coated with the mixture and is lightly browned, 3-4 minutes.
  • Stir in the broth and water and cook, stirring every once in a while, until the orzo is slightly tender but still has some firmness (it will continue to cook in the oven), about 10-12 minutes. Stir in the tomatoes, peas and shrimp.
  • Pour the mixture into the prepared pan. Sprinkle the feta cheese evenly over the top. Bake the casserole until the shrimp are cooked through and the cheese is lightly browned, 18-20 minutes.
  • Serve with lemon wedges.