Stretch-a-Buck: Baked Orzo and Shrimp

I am always looking for a new shrimp recipe.  Shrimp are low in fat and inexpensive.  I have been experimenting more and trying to create my own recipes, which can be all together risky if it is unsuccessful and you are stuck in the middle of the week wishing you had ordered take-out.  However, I felt pretty confident on this particular Monday.  I put together a few recipes I have seen and created this dish.  It was a hit!

Ingredients:
1 - 1/2 cups of orzo
1 8oz can of tomato puree or crushed tomatoes
1 small onion, chopped
3 cloves of garlic, chopped
1/2 cup of crumbled feta
sprinkling of parmesan cheese
sprinkling of Panko bread crumbs
sprinkling of red pepper flakes
1 tbs. of italian seasoning
a handful of chopped parsley or basil
1 - 1/2 lbs. of uncooked, cleaned shrimp (not baby, but not jumbo either)
squeeze of lemon juice

Pre-heat oven to 375 degrees

Make the orzo according to the box.

In a sautee pan, heat 1 tbs. of olive oil (don't go nuts on the oil, this is where recipes can become more fatty than they need to be.)  Cook the onion and garlic until transluscent, lightly sesasoning with salt, pepper, red pepper flakes (adjust according to how spicy you like your food - I find just adding a touch, just bumps up the flavor without being hot), and the Italian Seasoning.  Add the can of tomato puree and bring to a boil.  Before adding your shrimp, lightly season with salt, pepper, and a sprinkle of lemon juice.  Add the shrimp to the pan and cook shrimp, stirring often.  Add the drained, cooked orzo, herbs, and stir to combine.

Spray a casserole dish with non-stick cooking spray.  Pour half of the orzo mixture into pan, sprinkle with feta, and then pour the rest of the orzo mixture into pan.  Top with remaining feta, parmesan cheese, and the Panko bread crumbs.  I sprinkle the top with the tiniest bit of olive oil to help it brown.

Bake in the oven for 15 minutes and then finish it off in the broiler for about 3 more minutes to get even more brown and crispy.

Serve with a side salad or your favorite green vegetable.

YUM!