How to make it

  • Preheat oven to 450 degrees (F).
  • Cook orzo according to package directions. When finished cooking, drain, rinse briefly* and return to pot – immediately add in 2 tblspns butter and stir until melted and incorporated in the orzo.
  • Meanwhile, in a bowl combine the prepared shrimp with a combination of olive oil and a bit of sesame oil to coat, the juice of one lime, the ginger, a dash of curry powder, ½ tspn of the granulated garlic, salt and pepper. Toss and stir to fully distribute spices and coat shrimp.
  • Spread the shrimp out in a single layer on a shallow foil-lined (and spraying w/ nonstick spray) baking dish and roast in the 450 oven for 6 minutes.
  • Toss the sliced squash, chopped rehydrated mushrooms and one of the sliced shallots together in a bowl with a splash of olive oil and a splash of sesame oil. Season with salt, pepper and a bit of granulated garlic.
  • After the shrimp have roasted for 6 minutes, remove from the oven and turn the shrimp. Then add the squash, mushrooms and shallot combination evenly to the baking dish. Turn down the oven to 425 and roast for 5-6 minutes (size of the shrimp is a factor here) and remove from oven.
  • In a large serving bowl, lay out the spinach, drizzle with a bit of sesame oil and season with salt & pepper. On top of this add the remaining thinly sliced shallot.
  • Add the warm buttered orzo to the bowl on top of the spinach & shallot and toss all together (this will wilt the spinach a bit). Next add the roasted shrimp & veggies to the bowl and lightly toss again. Finally, add the feta and toss again.
  • Serve
  • *I find orzo to be super starchy and that a brief rinse while draining is a benefit. If you prefer not to rinse, just skip that step.

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