This is a MUST TRY shrimp recipe!!!! There were no leftovers at my house–even my 3-year old gobbled it up. Takes a bit of prep time, but it’s so worth it. Thanks to my friend Lindsey for this yummy recipe!
Ingredients:
1 cup orzo, uncooked
4 teaspoons olive oil, divided
1 cup fresh green onions, chopped
1 can petite diced tomatoes, undrained
6 oz. feta cheese, crumbled
2 Tablespoons fresh lemon juice
2 teaspoons fresh lemon zest
Kosher salt and fresh ground black pepper, to taste
24 large uncooked shrimp with shells
2 Tablespoons Fresh Basil Pesto
Directions:
- Pre heat oven to 350 degrees F.
- Clean and de-vein shrimp, removing shells. Leave tails on.
- Cook orzo in water according to package directions. Drain well and place in large mixing bowl.
- Stir in 2 teaspoons olive oil, green onions, tomatoes, feta, lemon juice and lemon zest.
- Season with salt and pepper to taste.
- Spray large baking dish with Pam cooking spray.
- Transfer orzo mixture to large baking dish.
- Place uncooked shrimp in a single layer over orzo mixture.
- Cover each shrimp individually with a dollop of pesto.
- Drizzle remaining 2 teaspoons of olive oil evenly over entire dish.
- Bake, uncovered, for 25 minutes (until shrimps are pink and tails are curled).
This recipe is amazing. I love the homemade pesto too. It was so fresh tasing and yummy we all loved it. i could have eaten the whole dish.