Total Time
40mins
Prep 20 mins
Cook 20 mins

I copied this out of a cookbook but I don't remember which one. The author's note on the recipe says it is from Sofi's restaurant in Los Angeles.

Ingredients Nutrition

Directions

  1. Cook the orzo al dente in salted water. Drain well. Return to pot and add the butter, mix well to coat all the pasta.
  2. Butter an 11 x 7 Pyrex dish.
  3. Mince the dill and basil.
  4. Heat olive oil in a large skillet over medium high heat. Add garlic and sauté just until translucent. Add the tomatoes, dill and basil. Cook until the tomatoes are slightly soft, about 10 minutes. Add the shrimp and cook, stirring occasionally, just until pink about 3 or 4 minutes. Remove from heat.
  5. Preheat oven to 500°F.
  6. While the tomato mixture is cooking, mince the oregano (or crush the dried with your fingers). Crumble feta into a small bowl. Add the oregano and toss with feta until blended.
  7. Spread the orzo evenly in the buttered baking dish, top with the tomato shrimp mixture, then put the feta oregano on top.
  8. Bake just until feta begins to melt, about 5 minutes.
  9. Serve immediately.

Reviews

(1)
Most Helpful

Delicious recipe! I made this last night for me and a friend, cutting the recipe in half, and it scaled nicely. I didn't have fresh tomatoes so I used canned diced tomatoes. The recipe doesn't specify how much basil is in half a bunch. I was using it from my garden and used quite a bit. The basil and oregano worked together beautifully. I didn't have any fresh dill, and while I meant to use some dried dill from the pantry, I totally spaced on it. As good as it was without the dill, I wonder if the dill would have overpowered this dish. I think next time I make it, I'm going to add Greek olives. Thanks for posting!

raisdbywolvz July 27, 2008

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