International Recipes

Greek Shrimp Casserole

Make the work week easier with this make-ahead casserole.

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Yield: 6 servings

Ingredients

  • 8 ounces uncooked orzo
  • 1 (10 ounce) box frozen chopped spinach
  • 1 (14.5 ounce) can diced tomato
  • 1 tablespoon orange juice 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon dried marjoram
  • 1 cup crumbled feta cheese
  • 1 pound large raw shrimp, peeled and deveined

Instructions

  1. Heat oven to 375 degrees F. Coat a 2 quart baking pan with cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Add orzo and spinach and cook for 9 minutes, or until orzo is al dente and spinach is thawed. Drain.
  3. Toss pasta mixture with the diced tomato, orange juice, olive oil and marjoram. Stir in feta and shrimp and transfer to prepared baking dish.
  4. Bake for 22 to 26 minutes, or until shrimp is cooked through. If top begins to brown too much, cover it loosely with foil.

Nutrition

Per serving: Calories 334; Calories from fat 27%; Total fat 10g; Saturated fat 5g; Cholesterol 137mg; Carbohydrate 36g; Sodium 526mg; Fiber 4g; Protein 27g



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