Lemony Shrimp with Orzo, Feta, and Olives

Name: Lemony Shrimp with Orzo, Feta, and Olives
Yield: Serves 4
Ingredients: 1 tablespoon, grated lemon zest plus 1 tablespoon juice; , Salt and pepper; 1 1/2 pounds, extra-large shrimp (21 to 25 per pound), peeled and deveined; 2 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 , onion, chopped fine; 2 , garlic cloves, minced; 2 cups, orzo; 4 cups, chicken broth; 1 cup, pitted Kalamata olives, chopped coarse; 4 ounces, feta cheese, crumbled (1 cup)

32 comments

Appears in Cook's Country April/May 2016

Cooking the orzo pilaf-style gives it extra flavor and allows you to control the slightly creamy consistency.

SERVES4

TIME30 minutes

Lemony Shrimp with Orzo, Feta, and Olives

WHY THIS RECIPE WORKS

Cooking the orzo pilaf-style gives it extra flavor and allows you to control the slightly creamy consistency.

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