1 can (15-19 oz) white kidney beans, rinsed and drained
12 oz med peeled and deveined shrimp
1 bag (6 oz) baby spinach
2 oz feta cheese
1/4 cup packed fresh dill, chopped plus additional sprigs for garnish
Instructions
Preheat oven to 450 degrees. Line 15 1/2 X 10 1/2 jelly roll pan with foil. In prepared pan, combine tomatoes,2 tsp oil, 1/8 tsp salt, and 1/8 tsp pepper. Roast 15 mins or until tomatoes begin to collapse.
Meanwhile, heat covered 4 quart saucepan of water to boiling on high. Cook orzo as label directs; drain and return to pot.
In medium bowl, toss beans, shrimp, 1/8 tsp freshly ground black pepper, and remaining 1 tsp olive oil. Add to tomato mixture; stir to combine. Spread in single layer and roast 5 mins longer or until shrimp are opaque throughout.
Add spinach to orzo in pot; toss to wilt. Stir in shrimp mixture, feta, and dill. Transfer to shallow bowls; garnish with dill sprigs.
Originally Submitted
8/12/2010
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