Shrimp Saganaki with Orzo

 

·      4 lbs large shrimp, peeled and deveined

·      ½ cup extra virgin olive oil

·      2 large onions, finely chopped

·      8 cloves garlic, minced

·      2 teaspoons dried oregano

·      1 teaspoon red pepper flakes (adjust to your spice preference)

·      2 (28-ounce) cans diced tomatoes, with their juices

·      1 cup dry white wine or ouzo

·      1 teaspoon salt

·      ½ teaspoon black pepper

·      12 ounces feta cheese, crumbled

·      Sliced black olives (optional)

·      Juice and zest of 2 lemons

·      Fresh parsley or mint for garnish

·      2 bags GF Orzo

 

1.  In a very large, deep oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic, dried oregano, and red pepper flakes, and cook until fragrant, about 1 minute.

2.  Pour in the diced tomatoes (with their juices), white wine (or ouzo), salt, and black pepper. Bring the sauce to a simmer, then reduce the heat and cook until the sauce has thickened slightly, about 20-25 minutes.

3.  Add the Shrimp and Feta. Arrange the shrimp evenly in the simmering sauce. Spread the shrimp out as evenly as possible in the pan, so that they all cook at the same rate.

4.  Crumble the feta cheese over the shrimp, distributing it evenly. Add the lemon zest. Cook until the shrimp are pink and cooked through, about 5-7 minutes. Be careful to not overcook.

5.  Preheat your broiler. Or oven  Place the skillet under the broiler for 1-2 minutes, or until the feta is golden brown in spots. Remove from the oven and squeeze the fresh lemon juice over the dish.

6.  Toss or pour over cooked Orzo.

Garnish generously with fresh parsley or mint.