International Recipes
Greek Shrimp Casserole
Make the work week easier with this make-ahead casserole.
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
- Heat oven to 375 degrees F. Coat a 2 quart baking pan with cooking spray.
- 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.
- Toss pasta mixture with the diced tomato, orange juice, olive oil and marjoram. Stir in feta and shrimp and transfer to prepared baking dish.
- 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