Greek Shrimp with White Beans, Tomato Sauce, and Feta with Lemon-Dill Orzo Pilaf

Here are two great Greek-inspired dishes that go really well together, and aren’t too terribly filling. The quickest way to go about cooking this is to first cook the orzo. Once you’ve begun cooking the orzo, move on to preparing the tomato mixture. While the bean mixture simmers, then finish up the orzo. Of course, you’re free to use whatever works for you 🙂

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GREEK SHRIMP WITH WHITE BEANS, TOMATO SAUCE, AND FETA

Ingredients:

  • 1 tbsp EVOO
  • 1 tsp finely chopped garlic
  • 1 cup finely chopped fennel/anise
  • 1/2 cup finely chopped onion
  • 1 tsp chopped fresh oregano
  • 1 cup chopped Roma tomato
  • 3/4 cup unsalted chicken stock
  • 1 14.5-oz can unsalted cannellini beans, rinsed and drained
  • 1 bay leaf
  • 8 oz medium shrimp, peeled and deveined
  • 2 tbsp finely chopped fresh parsley
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup crumbled feta cheese

Directions:

  1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add garlic; sauté 30 seconds or until fragrant. Add fennel, onion, and oregano; sauté 5 minutes or until lightly browned. Add tomato; cook 2 minutes. Add stock, beans, and bay leaf. Reduce heat to low; cover and simmer 10 minutes. Gently stir in shrimp; cook 2 minutes or until shrimp are done. Remove bay leaf; discard. Stir in parsley and pepper. Sprinkle feta over top. Serves 2.

LEMON-DILL ORZO PILAF

Ingredients:

  • 2 tsp EVOO
  • 1/2 cup uncooked orzo pasta
  • 1 cup unsalted chicken stock
  • 1 tbsp chopped fresh dill
  • 1/2 tsp grated lemon rind
  • 2 tsp fresh lemon juice
  • 1 1/2 tsp unsalted butter
  • Dash of sea salt
  • Dash of freshly ground black pepper

Directions:

  1. Heat a small saucepan over medium heat. Add oil; swirl to coat. Add orzo; cook 2 minutes or until toasted, stirring constantly. Add stock. Reduce heat to low; cover and simmer 13 minutes or until liquid is absorbed. Stir in dill and remaining ingredients. Serves 2.
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