Ingredients: 28 oz. can diced tomatoes, drained,3/4 c. dry white wine,1 fennel bulb, chopped, reserving about 2 T. of the feathery fennel fronds for garnish,6 oz. package of crumbled feta cheese,2 T. chopped fresh parsley, divinded,6 loves of garlic, minced,lemon wedges, for serving,2 c. low-sodium chicken broth,3 T. extra-virgin olive oil,1 Onion, finely diced,4 t. chopped fresh oregano (1 t. dried can be subbed),1 lb. orzo pasta,3/4 t. crushed red pepper flakes,Salt & Pepper,1 1/2 lb. large shrimp, peeled, deveined and patted dry,2 1/2 c. water
Instructions:
- Preheat oven to 400 degrees f. Season the shrimp with salt & pepper, refrigerate until ready to use. Grease a 13×9-inch baking dish.
- Heat the oil in a large Dutch oven over medium-high heat until the oil is shimmering.
- Add the onion, fennel bulb and 1/2 t. salt. Cook, stirring frequently until the vegetables are softened and starting to brown around the edges, about 10 minutes.
- Add the minced garlic and crushed red pepper flakes, cook and stir until the garlic becomes very fragrant, about 30 seconds.
- Add the orzo to the vegetables, stir to coat the orzo with oil, continue cooking, stirring fairly constantly, about 4 minutes, until the orzo has a toasty aroma.
- Add the wine, cook,stirring constantly, until the liquid evaporates, about 1 minute.
- Add the chicken broth, water and 1/4 t. salt. Bring to a boil, then reduce heat, simmer, until the orzo is almost completely tender, about 12 minutes, stirring fairly constantly to prevent sticking and adjusting the heat as necessary to maintain a lively simmer.After the 12 minutes, remove from heat and stir in the shrimp, tomatoes, oregano and 1 T. of the parsley.
- Transfer to the prepared baking dish, sprinkle with the feta.
- Bake for about 20 minutes, until the shrimp is cooked through and the feta is lightly browned. Before serving, sprinkle with the remaining parsley and the reserved fennel fronds.
- Serve with lemon wedges.
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