I’m a crispy kinda girl, so I always pat my shrimp dry with a paper towel before broiling or pan-searing so they brown better. Buy whatever size shrimp is on sale—if using smaller shrimp, just shave the cooking time by a few minutes so you don’t overcook them. And if you don’t have feta, don’t stress it—you can top the shrimp with grated Parmesan or pecorino, or leave them bare.
Dollars to Donuts: Comfort Food and Kitchen Wisdom from Route 66's Landmark Rock Cafe by Dawn Welch and Raquel Pelzel (Rodale Books); copyright 2009
|1 pound medium IQF shrimp, peeled and deveined, thawed||1 1/4 cups orzo pasta|
|5 tablespoons olive oil||One 28-ounce can diced tomatoes, drained|
|3 garlic cloves, finely minced or pressed through a garlic press||1/2 teaspoon dried basil or oregano|
|2 1/2 teaspoons salt||1/4 teaspoon red-pepper flakes|
|1/4 teaspoon freshly ground black pepper||3/4 cup feta cheese, crumbled|
Pat the shrimp dry with paper towels. Stir together 1 tablespoon olive oil, about one-third of the garlic, 1⁄4 teaspoon of the salt, and a pinch of black pepper in a bowl. Mix in the shrimp and marinate for 10 minutes.
Stir 2 teaspoons of the salt into a large pot of water and bring to a boil over high heat. Add the orzo and cook until al dente, then drain. Toss with 1 tablespoon olive oil and set aside.
Adjust an oven rack to the uppper- most position (the rack should be about 3" from the broiler) and heat the broiler to high. Meanwhile, place the tomatoes on a rimmed baking sheet. Drizzle with 11⁄2 tablespoons olive oil and add the remaining garlic, the basil or oregano, the red-pepper flakes, the remaining 1⁄4 teaspoon salt, and black pepper to taste. Stir to combine, and then spread the mixture out in an even layer. Scatter the shrimp over the tomatoes in a single layer. Broil until the edges of the shrimp are beginning to brown and the shrimp are opaque throughout, 5 to 6 minutes, rotating the pan halfway through.
Divide the orzo among four bowls. Stir the shrimp into the tomatoes and spoon the mixture over each serving of orzo. Sprinkle with feta, drizzle with the remaining 11⁄2 tablespoons olive oil, and serve.
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