Just in case anyone needs a meatless meal for a Friday during Lent, I highly recommend this dish. Me, I’m a Cafeteria Catholic. I pick and choose the bits that I like. Christmas, oh yeah. Smells and bells, double oh yeah. Fasting….not so much. That’s why I’m going to hell. I’m okay with that since I hear the music is pretty hot down there.

Skillet Orzo And Shrimp With Feta Cheese

Ingredients:

1 1/2 pounds shrimp, peeled and deveined
3 Tbs extra-virgin olive oil
3 Tbs ouzo
5 garlic cloves, minced
1 onion, chopped
1/2 tsp red pepper flakes
1 1/2 cups orzo
28 oz can diced tomatoes
1 1/2 cups water
1 cup crumbled feta cheese
2 Tbs chopped dill

Directions:

1. Position oven rack about 5 inches from heating element and heat broiler.

2. In a bowl, toss shrimp with 1 Tbs oil, 1 Tbs ouzo, 1 garlic clove, 1/4 tsp salt and 1/8 tsp pepper.

3. Heat remaining oil in large ovensafe skillet over medium-high heat until shimmering. Add onion and cook until softened, about 4 minutes. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Add orzo and cook, stirring occasionally, until golden brown, about 2 minutes. Add remaining ouzo and cook until evaporated, about 30 seconds. Stir in tomatoes and water and cook, stirring frequently, until liquid is absorbed and orzo is al dente, 10 to 12 minutes. Season with salt and pepper.

4. Scatter shrimp and cheese over orzo. Transfer skillet to oven and broil until shrimp are cooked and cheese begins to melt, 4 to 6 minutes. Sprinkle with dill and serve.

Serves 4

Recipe from America’s Test Kitchen

As we make our final descent the Captain has requested that we blast these two songs. Make sure your seat belts are securely fastened.
The Tiger Lillies-Hell

The Squirrel Nut Zippers-Hell

Cheers!