Sauteed Shrimp with Orzo, Feta and Dill
The Greek-inspired flavors of fresh dill, lemon, and feta cheese partner beautifully with sautéed shrimp. The orzo is cooked in a manner similar to risotto, using white wine and chicken broth to give it a full, rich flavor. Served with fresh spinach, this easy recipe makes a complete, healthful meal.
- 10 ounces orzo
- 4 to 5 tablespoons olive oil, divided
- 3 cloves garlic, finely chopped, divided
- 1/2 cup white wine
- 1-1/2 cups low-sodium chicken broth
- 1 cup water
- 1 tablespoon butter
- Salt and freshly ground black pepper to taste
- 10 ounces fresh spinach leaves
- 1 lb shrimp, peeled and deveined, tails left on
- 3 scallions, sliced
- 1 large fresh tomato, seeded and diced
- 1/4 cup fresh dill, chopped
- 1 cup feta cheese, crumbled
- Juice of 1 lemon
Prepare the orzo:
Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add about half the chopped garlic and sauté until fragrant and soft, about 2 minutes. Add the orzo and about 1/2 teaspoon of salt. Cook, stirring frequently until the orzo is thoroughly coated with oil and has developed a rich golden color (do not brown).
Add the white wine and bring to a simmer. Stir in the chicken broth and cover, leaving the lid slightly askew to allow steam to escape. Cook for 6 to 7 minutes or until the liquid has nearly evaporated, stirring occasionally. Stir in 1/2 cup of water and continue cooking, adding small amounts of water as needed, until the orzo is tender, about 3 minutes more. Stir in the butter, taste and adjust the seasoning and transfer to a covered dish to keep warm.
Cook the spinach:
Wipe out the pan and drizzle a thin film of olive oil in the bottom. Heat to medium-high and add half the spinach, a pinch of salt, and cook, tossing constantly with a pair of tongs until wilted. Transfer to a plate to keep warm and repeat with the remaining spinach.
Sauté the shrimp:
Heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the garlic and cook just until fragrant, 1 minute. Add the shrimp and toss to coat with the oil. Season with a little salt and pepper and sauté until the shrimp are pink and opaque, stirring constantly, about 3 minutes. Add the scallions, cook for an additional minute, then add the tomato and cook just long enough to heat through. Remove from the heat and mix in the dill and feta cheese.
To serve, mound a portion of orzo in the center of the plate and arrange the spinach around the outside. Top the orzo with the shrimp-feta mixture, spooning some of the accumulated juices over the top. Drizzle with lemon juice and garnish with extra dill if desired.
Makes 4 servings
Suggested Wine Pairing:
This dish pairs nicely with an unoaked chardonnay, pinot grigio or moschophilero, a dry white wine from Greece with citrusy aromas and a clean, crisp finish.