1lbmedium to large sized shrimp raw, peeled and deveined
½cupKalamata olivespitted, lightly chopped
⅓cupfresh basil chopped
6ozblock feta cheese cut into ¼ inch dice
crusty French loaf, warm Ciabatta, pita or naan
In a large non-stick skillet, heat the olive oil over medium heat.
Add the shallot and sauté for 2-3 minutes, do not brown. Add the sugar, salt, garlic, oregano, black pepper, red pepper flakes, stir around the pan for another 30 seconds.
Pour in the tomatoes, chicken broth and capers, bring to a simmer.
Add the orzo and stir it in so that it is mixed into the liquids. let it simmer over medium heat for 10 minutes, stirring occasionally so it doesn't stick to the bottom of the pan.
Nestle the shrimp into the sauce and cook covered for 4 minutes, until the shrimp are turned pink. Pro Tip: If your pan doesn't have a lid just cover it with a baking sheet or foil.
Remove the pan from the heat and sprinkle on the Kalamata olives, basil and feta cheese. Cover the pan and let it sit for about 2 minutes.
Serve in bowls with crusty warmed bread!
Use the block feta, not the pre-crumbled, it is way creamier and fresher.
Kalamata olives and black olives are not the same thing. Kalamata olives have a nice briny and tangy flavor. Also get the pitted olives for easier prep!
Use fresh basil, not dried, for a great finish to the dish.
SHRIMP: Shrimp - Use a medium to large sized shrimp that is raw, peeled, and deveined. Medium to large shrimp may also be called 36/40 or 31/35, which means there will be anywhere from 31-40 shrimp per pound.Frozen Shrimp - If you buy frozen shrimp you can thaw in the fridge overnight. Or for a quick thaw you can place them in a bowl of cool water (in their original packaging), changing the water every 10 minutes, until they are thawed.