Creamy Orzo with Shrimp, Spinach, Sundried Tomatoes and Feta Cheese

Prudence Sloane

Groceries courtesy of Big Y World Class Market in Avon

Serves 4 Weight Watcher size portions or 2 large entrees

1 cup orzo

1 cup canned chicken stock

1 -2 cups water

1 tablespoon olive oil

20 large shrimp

1 teaspoon minced garlic (jarred is fine)

1 ½ tablespoons minced sun-dried tomatoes

4 cups fresh baby spinach leaves

2 ounces feta cheese, crumbled (fat free is fine)

Freshly ground black pepper to taste

½ teaspoon kosher salt to taste

2 teaspoons extra virgin olive oil for drizzling

In a medium saucepan bring the orzo, chicken stock and 1 cup of the water to a simmer, stirring periodically. Let simmer uncovered for 10 minutes or until the orzo is al dente. Add additional water as needed.

Meanwhile heat the olive oil in a sauté pan. When hot add the shrimp and sauté for 4 minutes or until the shrimp has turned pink but the center still slightly under done. Remove the shrimp from the pan and hold aside. Add the minced garlic to the hot pan and immediately add one cup of the water. Scrape the bottom of the pan to release any particles. Pour the liquid into the orzo for added flavor. 

When the orzo is al dente, add the chopped sun-dried tomatoes and feta cheese, and spinach Stir until creamy.  Add additional water as needed so it stays moist and creamy. Add black pepper and salt to taste. Spoon the orzo into individual bowls and top with the shrimp. Drizzle a little extra virgin olive oil on top.

Tips:

To defrost shrimp and add flavor- Add 1 Tablespoon Kosher salt to 1 cup water.  Soak frozen shrimp for 10 minutes or until defrosted. Peel and use. No need to rinse.

If using large spinach leaves, trim of stems and chop into bite size pieces.

For an economical dish use frozen chopped spinach. Use about ¼ to ½ of a box (I haven’t tested the amounts)