Greek Shrimp With Spinach Feta And Orzo Recipes

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SHRIMP ORZO WITH FETA



Shrimp Orzo with Feta image

Tender, hearty and flavorful, this recipe is one of my favorites! Garlic and a splash of lemon add to the fresh taste and heart-healthy benefits of shrimp. -Sarah Hummel, Moon Township, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1-1/4 cups uncooked whole wheat orzo pasta
2 tablespoons olive oil
2 garlic cloves, minced
2 medium tomatoes, chopped
2 tablespoons lemon juice
1-1/4 pounds uncooked shrimp (26-30 per pound), peeled and deveined
2 tablespoons minced fresh cilantro
1/4 teaspoon pepper
1/2 cup crumbled feta cheese

Steps:

  • Cook orzo according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add tomatoes and lemon juice. Bring to a boil. Stir in shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes., Drain orzo. Add orzo, cilantro and pepper to shrimp mixture; heat through. Sprinkle with feta cheese.

Nutrition Facts : Calories 406 calories, Fat 12g fat (3g saturated fat), Cholesterol 180mg cholesterol, Sodium 307mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 9g fiber), Protein 33g protein. Diabetic Exchanges

CREAMY ORZO WITH SPINACH AND SHRIMP



Creamy Orzo With Spinach and Shrimp image

A nice alternative to the traditional risotto, and much easier too! It was so easy to make with any add-in's you have on hand.

Provided by Cookin in NJ

Categories     Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup orzo pasta
1 1/4 cups low sodium chicken broth
1 1/4 cups water
1 tablespoon butter
3 garlic cloves, minced (or to your liking)
1 cup frozen chopped spinach, thawed and drained
1 tomatoes, cored and seeded
2 tablespoons fresh basil, chopped
1/2 cup mozzarella cheese, shredded
1 ounce fresh parmesan cheese, grated
12 large shrimp
1/2 tablespoon creole seasoning (optional)
salt and pepper
1 dash red pepper (optional)

Steps:

  • Melt butter in a large skillet.
  • Add garlic and sauté for 2 minutes.
  • Add orzo and sauté for 3 minutes, stirring occasionally.
  • Add chicken broth and water, bring to a boil.
  • Once at a boil reduce heat to a simmer uncovered.
  • Meanwhile core, seed and dice the tomatoes and thaw and strain the spinach.
  • Once the liquid in the orzo begins to absorb (about 5 minutes) add the tomatoes and stir.
  • Let this simmer for another 5 minutes then add the spinach and stir.
  • Cook until the liquid is fully absorbed (about another 15 minutes).
  • In a separate pan sauté the shrimp and sprinkle with creole seasoning (optional, you can use whatever spice you like) until cooked.
  • Add the cheeses and fresh basil, red pepper (optional) to the orzo and stir, then add in the shrimp and serve!

GREEK SHRIMP WITH SPINACH, FETA AND ORZO



GREEK SHRIMP WITH SPINACH, FETA AND ORZO image

Categories     Shellfish

Yield 4-5 servings

Number Of Ingredients 14

1/4 teaspoon salt, plus more for the pasta cooking water
8 ounces orzo or dried stelline pasta
3 tablespoons extra-virgin olive oil
2 cups lightly packed baby spinach (may substitute stemmed, shredded chard leaves)
3 tablespoons grated Parmigiano-Reggiano cheese
3 ounces feta cheese
2 medium cloves garlic
1 pound extra-large (21-25 count) peeled and deveined shrimp, preferably American wild caught (defrosted if frozen)
14 ounces canned whole tomatoes, preferably San Marzano (not including canned juices)
1/4 cup dry white wine
1 teaspoon dried oregano, preferably Greek
1/4 teaspoon crushed red pepper flakes
leaves from 6 to 8 stems flat-leaf parsley
1/4 teaspoon freshly ground black pepper, or more to taste

Steps:

  • Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt and the pasta; cook according to the package directions. Drain and return to the pot Meanwhile, preheat the oven to 400 degrees. Use a teaspoon of the oil to brush the inside of a medium baking sish (glass or ceramic) Coarsely chop the spinach. Stir in 1 tablespoon of the oil into the pot with the pasta, then add the spinach and the Parmigiano-Reggiano cheese. Crumble in half the feta. Transfer the pasta mixture to the bottom of the prepared baking dish; cover with aluminum foil to keep warm. Cut the garlic into very thin slices. Heat a tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook for about a minute, stirring, only until they start to turn opaque; the shrimp will finish cooking in the oven. Nestle the shrimp into the cooked orzo. Coarsely chop the tomatoes, reserving their resulting juices. Heat the remaining oil in the same skillet used to cook the shrimp, over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Stir in the tomatoes and their juices, the wine, oregano and crushed red pepper flakes. Cook for about 5 minutes, stirring occasionally to form a slightly thickened sauce. Coarsely chop the parsley, then stir it into the sauce. Remove from the heat. Taste, and season with salt and pepper as needed. Spoon the sauce over the shrimp and orzo. Transfer to the oven; bake for about 10 minutes, until the shrimp are cooked through. Sprinkle with the remaining feta. Serve hot.

ONE-PAN ORZO WITH SPINACH AND FETA



One-Pan Orzo With Spinach and Feta image

Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you're looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.

Provided by Melissa Clark

Categories     dinner, easy, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
4 large scallions, trimmed and thinly sliced
2 large garlic cloves, minced
8 ounces baby spinach leaves (8 cups), coarsely chopped
1 teaspoon kosher salt
1 3/4 cups low-sodium chicken or vegetable stock
1 cup orzo
1 teaspoon finely grated lemon zest (from 1 lemon)
3/4 cup crumbled feta (3 ounces), plus more for garnish
1/2 cup frozen peas, thawed (optional)
1 cup chopped fresh dill, or use parsley or cilantro

Steps:

  • Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
  • Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
  • Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
  • Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

GREEK ORZO WITH FETA



Greek Orzo with Feta image

This recipe has easy ingredients and is a great light lunch or dinner! Enjoy!

Provided by lauryn

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h40m

Yield 6

Number Of Ingredients 11

¼ cup olive oil
½ cup fresh lemon juice
½ cup pitted kalamata olives, chopped
2 ripe tomatoes, seeded and diced
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon finely chopped fresh oregano
1 (8 ounce) package crumbled feta cheese
½ pound dried orzo pasta
1 cup chopped fresh parsley

Steps:

  • Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
  • Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.4 g, Cholesterol 33.7 mg, Fat 20.8 g, Fiber 3 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 617.6 mg, Sugar 6.6 g

ONE-POT ORZO WITH SHRIMP, TOMATO AND FETA



One-Pot Orzo With Shrimp, Tomato and Feta image

Inspired by a Greek appetizer, shrimp saganaki, this one-pot recipe adds orzo and grape tomatoes to make a complete meal. Blistering the grape tomatoes coaxes out their natural sweetness, which pairs well with the salty feta. For a vegetarian version, skip the shrimp and stir in some spinach or arugula at the end. Warm up leftovers by adding a splash of water to loosen the sauce, then drizzle with olive oil and sprinkle with crumbled feta.

Provided by Yasmin Fahr

Categories     dinner, weekday, seafood, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

3 large garlic cloves, grated or minced (about 1 1/2 teaspoons)
4 tablespoons olive oil
2 teaspoons dried oregano
1 1/2 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
1/2 cup crumbled feta
1/2 cup roughly chopped fresh flat-leaf parsley leaves and fine stems

Steps:

  • 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 water. 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. 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.
  • Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.

GREEK SHRIMP WITH ORZO



Greek Shrimp With Orzo image

Make and share this Greek Shrimp With Orzo recipe from Food.com.

Provided by Wendy H.

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

12 ounces orzo pasta, uncooked
2 teaspoons olive oil
1/2 cup onion, chopped
1 medium green pepper, chopped
2 medium garlic cloves, minced
28 ounces diced tomatoes, diced
1 teaspoon dried oregano
1 lb medium shrimp, peeled and deveined
1/4 cup fresh basil, chopped
2 tablespoons feta cheese, crumbled

Steps:

  • Cook orzo in salted water according to package directions without added fat.
  • Drain and set aside.
  • Meanwhile, heat oil in a large saucepan over medium heat.
  • Add onion, pepper and garlic; cook until soft, stirring occasionally, about 3 minutes.
  • Add tomatoes and oregano; bring to a simmer. Add shrimp and cook until shrimp are bright pink and cooked through, about 5 minutes.
  • Spoon cooked orzo into shrimp mixture; stir to combine.
  • Remove from heat and stir in basil.
  • Spoon about 1 1/4 cups of orzo-shrimp mixture onto each of six plates and top each with 1 teaspoon of feta.

Nutrition Facts : Calories 364, Fat 5, SaturatedFat 1.4, Cholesterol 119.4, Sodium 456.2, Carbohydrate 54.6, Fiber 4.4, Sugar 7.2, Protein 25

ORZO WITH SHRIMP, SPINACH, TOMATOES, OLIVES AND FETA



Orzo with Shrimp, Spinach, Tomatoes, Olives and Feta image

I had some heirloom cherry tomatoes and shrimp that I needed to use so looked around to see what else I had on hand. This is what I came up with. I hope you enjoy it as much as we did.

Provided by Tracey Adams

Categories     Salads

Number Of Ingredients 10

1 lb whole wheat orzo
1 lb large shrimp, peeled and deveined.
1 tsp hot smoked spanish paprika, (do not use hungarian).
1/2 tsp salt, or to taste
3 Tbsp fresh lemon juice and the zest from 1 lemon.
1/4 c extra-virgin olive oil, plus extra for sautéing the shrimp.
8 kalamata (greek) olives, quartered
1 c baby spinach, chopped
8 oz cherry tomatoes, sliced in half
6 oz greek feta, crumbled

Steps:

  • 1. Shrimp: Mix the 1 tsp. Spanish hot smoked paprika and the 1/2 tsp. salt in a small bowl. Pat the shrimp dry and put them into a small bowl. With your fingers, evenly distribute the spice mixture onto the shrimp. Heat a small amount of olive oil in a skillet over medium-high heat. Pour in the shrimp and saute until pink and cooked through. Remove from the pan and set aside.
  • 2. Bring a large pot of water to boiling: Add 2 tbsp. salt and the Orzo and cook until just al dent, 8-10 minutes.
  • 3. Meanwhile: Zest the lemon and measure about 3 tbsp. of juice into a large bowl. Whisk in the 1/4 cup of olive oil and salt and freshly ground pepper to taste.
  • 4. When the orzo is done: Drain it into a fine mesh colander, shake out the excess water and dump it into the bowl with the dressing. Mix very thoroughly and add chopped spinach mixing well until spinach begins to wilt. Let cool.
  • 5. When cool: mix in shrimp with accumulated juices, kalamata olives, cherry tomatoes and feta. Adjust seasoning with salt and freshly ground pepper and serve. Can be refrigerated and served later.

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