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Categories:Viewed: 0 - Published at: 6 years ago
Ingredients
- 12 ounces, weight Uncooked Orzo
- 2 teaspoons Greek Seasoning
- 1 pound Shrimp, Peeled And Deveined
- 2 Tablespoons Olive Oil
- 1 can 14 Oz Quartered Artichoke Hearts, Drained
- 1/2 cups Chicken Broth
- 1/2 cups White Wine
- 1- 1/2 Tablespoon Chopped Fresh Oregano
- 1 teaspoon Grated Lemon Rind
- 1 Tablespoon Fresh Lemon Juice
- 4 ounces, weight Crumbled Feta Cheese
- 1/2 cups Pitted Kalamata Olives, Halved
Method
- Cook orzo in boiling salted water according to package directions.
- Drain and keep warm.
- Sprinkle Greek seasoning over both sides of shrimp.
- Heat oil in a large skillet over medium-high heat.
- Add shrimp and cook for a minute or two on each side or until just pink.
- Add artichoke hearts, broth, wine, oregano, lemon rind, and lemon juice.
- Bring to a boil; reduce heat and simmer, uncovered, for 5-7 minutes.
- Spoon orzo into a serving dish, and top with shrimp and artichoke mixture.
- Sprinkle with feta and olives.
