Have you checked out Thyme for Cooking? Katie is an American living in France with her husband who is remodeling the old house they live in; great food, audacious stories and hilarity is always guaranteed! (check out her rants against the thieving bunnies or any of the funny life stories, worth at least a chuckle but often a belly laugh will erupt. And great food!
I didn’t even have to see a picture to know I would make this dish; combining almost all of my favorite ingredients of shrimp, oregano, olives, capers and feta, this was a done deal. Best of all, it was practically a pantry meal which I whipped up in less than 30 minutes (take that Rachel Ray!) For those of you who fear this is too many briney ingredients for one dish, let me assure you that my sweet-palated diners loved it.
Upon reading it for preparation I was shocked to fine no aliums in the recipe – no garlic, shallots or onion. But it was perfect without them. As with a stir fry, have all of the ingredients ready for the pan because you do not want to over cook the shrimp. This dish is bound for Friday’s Presto Pasta Nights, hosted by founder and creator Ruth at Once Upon a Feast. If you want to join in, please send your entry to ruth (at) 4everykitchen (dot) com.
Shrimp with Lemon, Feta and Capers over Orzo from Thyme for Cooking
15-20 shrimp, deveined and deshelled and patted dry
2 tablespoons olive oil
1 lemon, cut in half
1 tablespoon capers, minced
12-15 dry cured black olives, chopped
1/2 cup feta, crumbled
1-2 tablespoons thick yogurt (greek preferred)
1 cup orzo
1 teaspoon dried oregano
Bring pot of water to boil and add orzo. Cook until al dente, drain and add splash of olive oil and crumble in dried oregano. Meanwhile, heat saute pan over high heat and add olive oil. Saute shrimp until they turn pink and curl up, turning to cook both sides, 3-5 minutes. Juice lemon into pan and toss with shrimp. Add capers and olives and toss to coat, cooking 2-3 minutes. Stir in yogurt and remove from heat. Toss in feta and additional oregano if desired and spoon over orzo on plates and serve.
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