Baked Shrimp with feta cheese

[Carol Donovan]

need the recipe for baked shrimp with feta
cheese. It was in an issue last summer shrimp was baked in a foil cooking bag.

[SandyM]

Basil Shrimp With Feta and Orzo


1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil

Directions.
1. Preheat oven to 450 degrees.

2. Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.

3. Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450 degrees for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Yield: 2 servings (serving size: 1 cup orzo and about 5 ounces shrimp).

[valchemist]

This was on my list of recipes to try. I am pretty new to CL magazine and to the boards, but I understand that this dish was quite popular. Any reviews, tips, comments would be helpful! (I did a search and didn't find much except that this was a favorite.)

I think I need to double the recipe. DH has a big appetite and I don't think it would fill him up. Did anyone else do that? I have never used the foil bags...would a double recipe fit inside?

Also, what kind of shrimp did you use? Fresh? Frozen.

TIA,
valerie

[This message has been edited by valchemist (edited 03-23-2001).]

[lindrusso]

Valerie,

This is one of my favorite CL recipes. Easy and delicious. As for doubling - it does serve only 2, so it just depends how many you are cooking for. The only shrimp I can get around here were frozen and they tasted just fine (of course I guess I have no memory now of how fresh taste!!). I'd definitely recommend this one - all my guests have loved it!

[This message has been edited by lindrusso (edited 03-23-2001).]

[Carol Donovan]

Sandy M. Thank you that's the one i was looking for I made it twice and everyone enjoyed it.Then my husband was cleaning and threw out the recipe Thanks again Please try this it is easy and wonderful Carol

[mb]

this was pretty good, but we've decided there are other similar recipes (like the greek scampi and another baked shrimp w/ feta and tomato recipe) that we like better. i don't think i need to keep 5 recipes that all pretty much make the same thing... but it was good and the cleanup was really easy in that foil bag. don't forget to spray the inside of the foil with cooking spray!!! http://www.cookinglight.com/bbs/smile.gif

mb

[ewatkins]

I never found the regular size foil bags, just king size. Do you think it matters?

[DmOrtega]

This sounds like a great backyard (bbq) item.
Thanks for the recipe.

[Karen M]

We just had this dish for the first time on Tuesday night. It is AWESOME! We also love the greek-style scampi (love the tomato, feta, and shrimp combination). Both recipes are similar, but they are different enough to keep them both in the rotation.

I doubled the recipe and baked it in a covered Corningware Casserole Dish. It made enough for 2 dinners and 2 lunches. I used frozen uncooked shrimp. The fresh basil and green onion makes a big difference, so don't leave it out.

Hope you like it!

[lanie]

This is one of my absolute favorites, I leave as is for 2 and have doubled and tripled depending. I do not use a bag, I use a baking dish sprayed with a lid. I also sauted garlic, onions and white wine and added to mixture. This is a wonderful recipe - enjoy!
Elaine

[Pat]

Do you defrost the frozen shrimp for this recipe and the Greek Scampi or do you throw them in frozen? We can't get fresh here in the Midwest.

[Karen M]

I use defrosted raw shrimp. Once I didn't defrost and it came out a little watery.

[Pat]

Karen M,

Thanks for your experience. I am going to try one of these recipes next week. Every night this week has a menu and we have to go out. My husband has to attend a lot of dinner meetings at night to which I am also invited. Unfortunately, a lot of times I would rather have cooked at home.

[WeekendCook]

Made this tonight and it was YUMMY! The recipe was more than enough for the two of us, so there are leftovers for lunch tomorrow http://www.cookinglight.com/bbs/smile.gif

I couldn't find the foil oven bags, so I just put the orzo mixture in a 9" x 9" glass pan, covered it with the shrimp and basil, and then covered the pan with foil.

Now I have the Mixed Berry Cobbler (March '01) in the oven...... http://www.cookinglight.com/bbs/smile.gif

[valchemist]

thanks for the reviews and for the help...

this is on the menu for tonight. I'll be using the frozen, peeled/deveined shrimp. And I will be sure to defrost it first!

For some reason, I was skeptical that this recipe would be enough for me and my hungry hubby. So thanks for the comments, WeekendCook. Just to be sure, though, I'll start us off with a big hearty salad.