Baked Lemon-Oregano Orzo & Shrimp

This Mediterranean-flavored casserole has been brewing and bubbling in my head for months now. I kept pushing it to the back burner, until finally, with a ton of leftover Orzo sitting in the fridge, I saw the perfect opportunity to make it. Even though I didn't have a well-planned out recipe, a quick inventory of what I had on hand didn't disappoint. My counter top was quickly cluttered with a jar of Spanish olives, crumbled Feta, sun-dried tomatoes, lemons, frozen shrimp, onions, and garlic. This is a fairly simple recipe, most of the work comes from cooking the shrimp and orzo beforehand, and cutting up the rest of the ingredients. Already-cooked, frozen shrimp will lighten the load a little, just be sure to thaw them out first. Everything is tossed together and poured into a baking dish where a sunshine of a sauce is poured over top made with Olive oil, oregano, lemon juice, and zest. Seasoned bread crumbs and shredded Parmesan are sprinkled over top to give it a golden crust.

The result? Intensely-flavored, bright, and so delicious! I loved the different flavors dotted throughout; the soft, creamy crumbles of Feta; the briny olives; succulent shrimp; and the sharp, sun-dried hunks of tomato all nestled in between billowy, plumb mounds of orzo. If you love these Mediterranean flavors the way I do than this is just the dish for you!

Baked Lemon Oregano Orzo & Shrimp

(by Reeni)(Serves 3-4)

1 small yellow onion, diced

1/2 cup Olive Oil plus extra for sauteing

4 cloves garlic, minced

Sea Salt and fresh Pepper

3-4 cups cooked Orzo pasta

1 pound medium Shrimp, cooked, tails off

1/3 cup Spanish Olives, cut in half

1/3 cup Sun-dried Tomatoes, rough chopped

1 cup crumbled Feta Cheese (4 ounces)

2 lemons, the zest of one, the juice of two

1 teaspoon Oregano, dried

2 tablespoons Bread Crumbs

2-3 tablespoons Parmesan Cheese

1 tablespoon Butter

Preheat oven to 400 degrees.

Saute the onion in a tablespoon or two of Olive oil in a medium size skillet over medium-low heat until soft and tender. Make a paste out of the minced garlic. Sprinkle with sea salt and on a cutting board drag the flat side of a large knife over it until a paste forms. Add it to the onion, stir and allow it to melt into the onion. Set aside.

To a large bowl add the Orzo, Shrimp, Olives, Tomatoes, Onion mixture, and Feta. Mix carefully. Spray an 8x8 deep-dish casserole pan with baking spray. Add the Orzo mixture to the pan in an even layer.

In a medium bowl add a 1/2 cup Olive oil, the zest of one lemon, the juice* of two lemons, 1/2 teaspoon Sea salt, and 1/4 teaspoon Black Pepper, whisk well and pour evenly over the Orzo mixture.

Sprinkle the Bread Crumbs and Parmesan Cheese evenly over the top. Dice the pat of butter and dot over top.

Bake for 20-25 minutes or until heated through.

*To get the most juice out of the lemons, microwave for 15 seconds and roll against the counter top before juicing.

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