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Meditteranean, Fish | |
| 6-8 large garlic cloves, grated or minced (about 1 1/2 teaspoons), 4 tablespoons olive oil 2 teaspoons dried oregano 1 ½ teaspoons red-pepper flakes, plus more for serving Kosher salt and black pepper 1 pound shrimp, peeled, deveined and patted dry 1 pint grape or cherry tomatoes 1 cup orzo 1 (28-ounce) can crushed tomatoes ½ cup crumbled feta ½ cup roughly chopped fresh flat-leaf parsley leaves and fine stems Vegetable or fish stock optional olives (kalmata or whatever( | |
| In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well. In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds. Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup stock. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom. Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Stir in the olives if using. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more. Optional top with feta and quickly place under broiler to melt Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired. | |
| I would use another 1/2 C orzo | |
Excellent | |
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