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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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 tomato, chopped |
1/3 cup green bell pepper, chopped |
1 1/3 cups hot water |
3 tablespoons feta cheese |
2 tablespoons parmesan cheese |
Directions:
1. 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.
2. Pour off and discard marinade (some of the garlic may stick to and can be cooked with the shrimp.).
3. 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.
4. Add 1 1/3 cups of hot water and 1 cup of wine to the saute and bring to a boil.
5. Reduce heat and simmer covered for about 15 minutes, stirring occasionally, until most of the liquid is absorbed.
6. Dish into a medium size serving bowl; sprinkle with and stir in the two cheeses.
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