recipelink.com Chat Room Recipe Swap - 2001-01-31
From: Nancy,.SanFran

Mediterranean Shrimp And Garlic Orzo
Source: Columbus Dispatch 8-2-2000.
Recipe By : Cathy Bodi
Serving Size : 6

1 pound orzo pasta -- uncooked
1/3 cup extra-virgin olive oil
1 pound peeled shrimp -- 30-40 count
8 large peeled garlic cloves -- thinly sliced
1/2 cup dry white wine
1 1/2 tablespoons dried whole thyme
2 tablespoons dried crushed oregano
1 1/2 cups oven-dried tomatoes* -- sliced
juice of 1 lemon
2 tablespoons capers
cracked black pepper -- to taste
1 cup chopped pitted kalamata olives
4 ounces feta cheese -- or to taste
2 tablespoons toasted pine nuts

*Note: Bodi makes her own dried tomatoes from her garden and freezes them. Substitute drained sun-dried tomatoes packed in oil.

Cook orzo according to package directions. Drain. Heat olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the shrimp and garlic. Saute until shrimp just turn pink.

Add wine, thyme and oregano. Cook 1 minute. Add tomatoes, lemon juice, capers and cracked black pepper. Cook 1 minute.

Add olives and heat through. Pour shrimp mixture over orzo and toss until thoroughly mixed. Serve in individual bowls; top generously with feta cheese and toasted pine nuts. Makes 6 servings. By James D. DeCamp. Recipe from Cathy Bodi of Hilliard, finalist in the Gilroy Garlic Festival Cook-off 2000.