Got this one from Eating Well – tweaked it a bit, but it is a great company meal – fast and easy to make. Be sure to cut the fennel root into THIN strips, so it will cook down and be tender. Normally I would cook the shrimp first, and then add everything, but cooking the shrimp in the juices from the tomatoes really worked well, flavor wise. The fennel was a really nice touch – just a hint of the sweet flavor to offset the salt of the capers and olives…. and the Feta was perfect with it! The Orzo and the fennel actually take the longest to cook – about 9 minutes,for the Orzo, and about the same for the fennel. Cook the fennel first, and when that is soft and tender, start the orzo. About 3 minutes into the orzo, add the tomatoes, etc to the fennel, and both will be done about the same time – which is good, because the orzo will get VERY starchy VERY quickly if it sits long.
Mediterranean Sautéed Shrimp and Fennel with Orzo
· 1 tablespoon extra-virgin olive oil
· 1 fennel bulb, cored and cut into THIN 2-inch-long strips (about 4 cups)
· 2 15-ounce cans fire roasted diced tomatoes
· 1 tablespoon chopped fresh oregano or 1.5 teaspoon dried
· 1 pound peeled and deveined raw shrimp (21-25 per pound)
· 1 tablespoon capers, rinsed
· 3 tablespoon Kalamata olives – 2 tbs rough chopped, one tbs whole
· 1/4 teaspoon freshly ground pepper
· 1/4 cup crumbled feta cheese
1. Heat oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until starting to brown, about 10 minutes. Add tomatoes and oregano and cook, stirring and scraping up any browned bits, about 30 seconds. Add shrimp and cook, stirring occasionally, until pink and just cooked through, about 4 minutes. Stir in capers, olives and pepper. Serve sprinkled with feta.
2. Cook orzo directions on box, and serve under the shrimp.