Some of my best memories growing up revolved around vacations spent along the Gulf of Mexico. Those vacations were filled with fun in the sun, time spent with family, and delicious meals made unforgettable by the amazingly fresh seafood right out of the Gulf near my home state of Alabama.
To this day, I still love a big plate of fresh shrimp, grouper, snapper, flounder or yes...even raw oysters (with hot sauce and a saltine cracker, of course!).
The wonderful thing about seafood is that it cooks quickly, plus it's really healthy (as long as it's not fried). That's always a combination worth smiling about!
This dish for Roasted Greek Shrimp with Orzo has become one of my recent favorites. It's packed with vibrant flavors that will have your tastebuds singing. I love Greek ingredients almost as much as fresh seafood, so I'm particularly proud to say this is an original recipe.
And you know what? It's SO Easy!
For this dish, fresh Alabama Gulf Shrimp are simply mixed with olives, artichoke hearts, grape tomatoes and fresh parsley. After a quick drizzle of olive oil and some seasonings, it makes a quick trip to the oven and is roasted for about 10-12 minutes. A sprinkling of crumbled, feta cheese finishes things off, and the delicious mixture is served atop a bed of warm orzo pasta.
So, now that you're hopefully craving a big plate of delicious seafood, why not hop on over and check out the Alabama Gulf Seafood website. It's filled with pretty much anything and everything you ever wanted to know about Gulf seafood, including great recipes.
Bon Appetit, my friends!
Roasted GreekShrimp with Orzo
by Celeste Ward
Ingredients:
1 lb Alabama Gulf Shrimp, peeled, deveined, with tails on
1 2.25 oz. can sliced olives, drained
6 oz. quartered & marinated artichoke hearts, drained
5 oz. grape tomatoes, halved
1 Tbsp fresh parsley, minced, plus more for garnish
1 Tbsp. extra virgin olive oil
1/8 tsp. garlic salt
freshly ground black pepper, to taste
1/2 - 1 cup feta cheese, crumbled
1 cup cooked orzo pasta (directions below)
Directions:
Preheat the oven to 400 degrees F.
Place the shrimp in a large mixing bowl. Next, add the olives, grapetomatoes, and fresh parsley. Squeeze all excess liquid out of the artichoke hearts and add those to the bowl with the other ingredients. Drizzle themixture with the extra virgin olive oil and season with the garlic salt andfreshly ground black pepper.
Stir well to thoroughly combine the ingredients.
Spread the mixture into a single layer on a baking sheet lined with a siliconebaking mat or parchment paper.
Roast in the pre-heated oven for approximately 10 -12 minutes, or until the shrimp is cooked through.
Sprinkle with feta cheese and serve over the warmorzo. Garnish with fresh parsley.
For theOrzo:
Ingredients:
1 cup orzo pasta
1 Tbsp. extra virgin olive oil
1 tsp. lemon zest
Salt & pepper, to taste
Directions:
While the Greek shrimp mixture is roasting, cook orzo according to packagedirections. Drain the cooked orzo and drizzle with the extravirgin olive oil. Add the lemon zest andseason with salt and pepper. Stirtogether and keep warm until ready to serve.
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