GREEK SHRIMP CASSEROLE

"Add some good Greek flavor to your dinner table with this easy and inexpensive casserole featuring shrimp, frozen spinach and canned tomatoes, not to mention good Florida orange juice. You stretch the ingredients with orzo, a small pasta shaped like rice."

8 ounces orzo
1 (10 ounce) box frozen chopped spinach
1 (14.5 ounce) can diced tomatoes with juices
1 tablespoon orange juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried marjoram
1 cup crumbled feta
1 pound raw medium shrimp, peeled and deveined

Preheat oven to 375 degrees F. Coat a 2-quart baking pan with no-stick cooking spray.

Bring a large pot of lightly salted water to a boil. Add orzo and spinach and cook 9 minutes, or until orzo is al dente and spinach is thawed. Drain.

Toss the pasta mixture with the diced tomatoes, orange juice, olive oil and marjoram. Stir in the feta and shrimp and transfer to the prepared baking dish.

Bake 22 to 26 minutes, or until shrimp is cooked through. If the top begins to brown too much, cover it loosely with foil.

Makes 6 servings
Adapted from Marge Perry of Newsday
Source: Deborah S. Hartz-Seeley to the Ft. Lauderdale Sun-Sentinel, August 7, 2008