Recipe by Trisha W
You'll love this dish so much it'll leave you feeling intoxicated even if the wine in it doesn't. I used wine to marinate the shrimp as well as to cook this dish. I know the alcohol cooks out - but the flavor is there. Preparation time does not include marination time.
Top Review by Scrapbook Lori
This was a quick, easy dish which we enjoyed very much! The only thing we did different was omit the tomatoes, as a matter of taste. The next time I make this dish, I will not add the shrimp until I add the liquids, as I think it was slightly overcooked, and will be fine prepared this way. Also, I think the addition of peas and/or mushrooms would be a nice change, which I will try. Thanks so much for posting. :)
- 2 cups white wine, divided
- 3 garlic cloves, chopped
- 2 tablespoons lemon juice
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons olive oil
- 1 cup orzo pasta, uncooked
- 3⁄4-1 lb large shrimp, raw, peeled and deveined
- 3 green onions, chopped fine
- 2⁄3 cup tomatoes, chopped
- 1⁄3 cup green bell pepper, chopped
- 1 1⁄3 cups hot water
- 3 tablespoons feta cheese
- 2 tablespoons parmesan cheese
Directions See How It's Made
- MARINADE: Put the shrimp, 1 C of wine, lemon juice and garlic in a ziploc bag in the morning and marinate in the refrigerator all day.
- Pour off and discard marinade (some of the garlic may stick to and can be cooked with the shrimp.).
- Heat the butter and olive oil in a large non-stick skillet over a medium-high heat; when hot stir in the shrimp, orzo, onions, tomatoes, and green pepper and saute, stirring frequently until the shrimp turns pink and the orzo is lightly browned, about 5 minutes.
- Add 1 1/3 cups of hot water and 1 cup of wine to the saute and bring to a boil.
- Reduce heat and simmer covered for about 15 minutes, stirring occasionally, until most of the liquid is absorbed.
- Dish into a medium size serving bowl; sprinkle with and stir in the two cheeses.