Greek Baked Shrimp and Feta with Orzo
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Ingredients & Equipment
What we send
- 1 bulbfennel
- 1yellow onion
- 3 clovesgarlic
- 3/4 cuporzo
- 1/4 cuppanko breadcrumbs
- 1/4 teaspooncrushed red pepper
- 10 ouncesshrimp
- 2 ouncescrumbled feta cheese
- 2 tablespoonswhite wine
- 114-ounce can chopped tomatoes
- 1/8 ounceparsley
- 1/8 ounceoregano
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium ovenproof pan
- Crustacean Shellfish
Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve fennel bulb; cut core out in a wedge shape and discard. Cut fennel into ¼-inch slices. Roughly chop oregano and parsley leaves, discarding stems. Halve lemon. Peel onion, halve, and cut into ¼-inch slices. Mince garlic.
Cook Orzo and Season Breadcrumbs
Season boiling water generously with salt. Stir in orzo and cook until al dente, about 12 minutes. Meanwhile, in a small bowl, stir together breadcrumbs, crushed red pepper (skip or use half for less heat), oregano, parsley, and 1 tablespoon olive oil to combine. Set aside. Once cooked, drain orzo and return to pot, off heat, then drizzle over olive oil and toss to coat—this prevents sticking.
Pat shrimp dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 1 tablespoon olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Using a slotted spoon, transfer shrimp to a plate, reserving pan for the next step.
Wipe pan from shrimp clean, then return to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add fennel, onion, and garlic and sauté, stirring, until fragrant, about 5 minutes. Add wine and chopped tomatoes. Season with ½ teaspoon salt and black pepper. Increase heat to high and bring to a boil, then reduce to medium and simmer until sauce is slightly thickened, about 5 minutes. Remove pan from heat.
Bake Shrimp and Feta
Return shrimp to pan, nestling partway into tomato sauce. Scatter over feta and herbed breadcrumbs. Transfer pan to oven and bake until cheese begins to melt and breadcrumbs are lightly browned, 4-5 minutes. Then, remove from oven and add 1 squeeze lemon juice.
Plate Greek Baked Shrimp
Divide orzo between serving plates, and top with baked shrimp and feta. Cut remaining lemon into wedges for squeezing over. Opa!