Recipe of the Month  
F
ebruary, 2020
                                   SHRIMP SANTORINI

1 pound orzo pasta
6 tablespoons olive oil
2 cups good quality feta cheese
1 cup freshly grated Parmesan-Regianno cheese
4 tablespoons plus 1/2 cup slivered fresh basil
2-3 pounds uncooked shrimp, peeled and deveined*
6 cloves, finely chopped
1 14 1/2 ounce can diced tomatoes
1 cup dry white wine
1 teaspoon dried oregano
1/4 teaspoon crushed, dried red pepper
salt & pepper to taste

Preheat your oven to 400o

Brush an 8 1/2 x 11 or 9 x 12 inch glass casserole dish with
2 tablespoons olive oil. Cook orzo according to package
directions. Drain well and return to it to same pan. Add 2
tablespoons olive oil, 1 cup feta cheese, Parmesan-Regianno
cheese, and 4 tablespoons basil. Stir well to blend
everything together. Spread prepared orzo mixture into
prepared baking dish.

Heat 2 tablespoons olive oil in a large skillet over medium-high
heat. Add the shrimp and sauté for about 2 minutes and
remove. This will only partially cook the shrimp. Spread the
shrimp over the prepared orzo pasta and lightly cover with
aluminum foil.

Add the remaining olive oil to the pan and sauté the garlic
for about 30 seconds. Add the tomatoes and their juice
and cook for 1 minute. Stir in the wine, oregano, crushed red
pepper, and remaining basil. Simmer on medium-high heat for
about five minutes. Taste and add salt and pepper to your
liking. Remove the aluminum foil and spoon the sauce over the
shrimp.

Bake the casserole until heated through and the shrimp are
completely cooked, about 10 minutes. Remove from oven and
sprinkle with the remaining feta cheese and serve.

Easily serves 6 to 8, depending on how much shrimp is used.
*I like to use large to extra-large shrimp when I make this
dish.