CREATIVE EGGPLANT AND SHRIMP STUFFED BELL PEPPERS2 medium eggplants, peeled and diced2 red bell peppers2…
Speedy Shrimp Orzo Casserole
| Speedy Shrimp Orzo Casserole | Print |
Recipe By: Alice Morrow
Speedy Shrimp Orzo Casserole
Ingredients
- Olive oil
- 3 ears of fresh corn, kernels cut from the cob
- 1 (8-oz.) carton fresh sliced mushrooms
- 2 lbs. medium fresh peeled shrimp
- 1 pint of cherry tomatoes, halved
- 1 red onion, thinly sliced
- ½ of each color bell peppers cut into strips (red, orange, yellow, green)
- 2 T. minced garlic
- 3 T. lemon zest
- ¾ c. fresh lemon juice
- Salt, red/black pepper, garlic powder to taste
- 2 green onions, chopped
- 2 c. cooked orzo pasta
- Freshly grated parmesan cheese
Instructions
- In large skillet, drizzle with olive oil on bottom. Heat over medium heat.
- Add the red onion and bell pepper strips and sauté for about 2-3 mintues.
- Add shrimp that have been seasoned and cook until pink.
- Add the mushrooms, garlic, corn, tomatoes, lemon zest. Cook for 1-2 minutes. Do no overcook.
- Add lemon juice and season to taste. Heat until all are hot.
- Boil orzo following package directions.
- Gradually add cooked orzo to the shrimp mixture until you get the ratio that you like.
- Spoon into a greased 13x9” baking dish.
- When ready to serve, heat in 350 oven until hot and bubbly.
- Garnish with chopped green onions and grated parmesan cheese.
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