My better half is doing some long stints in Shanghai for work this year. His request for home cooked meals when he returns stateside is always the same, “Something with cheese!” Consistent with my travel experiences to east Asia, there is something about missing dairy for an extended periods of time that starts resembling a mind game.
For a quick and light summer lunch, feta was the dairy indulgence of choice. In this orzo dish, feta is combined with other Mediterranean flavors like Kalamata olives and oregano.
Orzo with Shrimp, Kalamata Olives, Tomatoes, Feta & Mint
Recipe yields 4 servings
1.5 cups orzo (or other small pasta)
2 tbsp olive oil
2 cloves garlic, minced
1/2 pound medium shrimp, peeled and deveined
1 pint cherry or grape tomatoes, halved
1/2 cup (8-10 large) pitted Kalamata olives, halved or roughly chopped
1/3 cup dry white wine
1 tsp dried oregano
1/2 cup reduced fat feta cheese, crumbled
a few leaves of fresh mint
salt and pepper
- Cook orzo according to package directions to al dente (boil in rolling water for about 6 minutes), drain, and set aside.
- Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add in minced garlic and shrimp. Cook 2-3 minutes or until shrimp is starting to become opaque, and flip shrimp over, and fry for another minute.
- Add in tomatoes, olives, and oregano to skillet and stir mixture until tomatoes start to release juices, 1-2 minutes.
- Add in white wine and bring mixture to a boil, reduce heat to medium-low and add in cooked and drained orzo.
- Toss everything in skillet until combined and orzo is heated through. Add salt and pepper to taste.
- Turn off heat and add in feta cheese, tossing to combine.
- Top with roughly chopped mint (and additional feta for garnish, if desired) and serve.
as calculated by Sparkpeople Recipe Calculator
Calories 480 | Fat 14g | Cholesterol 96mg | Sodium 1206mg
Carbohydrate 56g | Fiber 5g | Sugars 7g | Protein 27g
Vitamin A 40% | Vitamin B-6 4% | Vitamin B-12 11% | Vitamin C 43%
Vitamin D 22% | Vitamin E 9% | Calcium 14%| Folate 35% | Iron 24%