Marginal Way, Ogunquit (taken on a summer day last summer)
This recipe is originally from the March 2000 issue of Cooking Light. My good friend Joan shared it with me a couple of years ago and it's become a favorite recipe, anytime of the year.
I've tried "cheating" a bit and using frozen shrimp and I've also tried pre-cooked and cleaned shrimp to save time. They'll both do in a pinch, but it's best with fresh shrimp and the fresh basil is a must. Shrimp in a Bag is what I call it but the official name is below. On a cold and blustery day like today, it's perfect to warm body and soul, but it's also light enough to serve on a warm summer night with a chilled bottle chardonnay (Oh, and my husband HATES feta, but I've never told him there's feta in the recipe and he loves this dish)
BASIL SHRIMP WITH FETA AND ORZO
- cooking spray
- 1/2 cup uncooked orzo
- 2 teaspoons olive oil, divided
- 1 cup diced fresh tomato
- 3/4 cup sliced green onions
- 1/2 cup (2 ounces) crumbled feta cheese
- 1/2 teaspoon grated lemon peel
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 pound large shrimp, peeled and de-veined
- 1/4 cup chopped fresh basil
- One large foil oven bag
PREPARATION:Preheat oven to 450°.
Coat inside of a regular size oven bag with cooking spray. Place the bag on a large shallow baking pan.
Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal (or cover baking dish). Bake at 450º for 25 minutes or until shrimp are done. Cut open bag with sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.