How to make it

  • 1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Season the shrimp generously with salt and pepper; set aside.
  • 2. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion, pepper, and ½ teaspoon salt; cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 6 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the orzo, saffron, and lemon zest; cook, stirring frequently, until the orzo is coated with oil and lightly browned, about 4 minutes. Stir in the broth and water; cook, stirring occasionally, until the grains of orzo are mostly tender yet still slightly firm at the center, about 12 minutes. Stir in the tomatoes, oregano, and seasoned shrimp.
  • 3. Pour into a 9 by 13-inch baking dish (or a shallow casserole dish of similar size). Sprinkle the feta over the top and bake until the shrimp are cooked through and the cheese is lightly browned, about 20 minutes. Sprinkle with the lemon juice and garnish with the scallions. Serve immediately.

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