Shrimp Saganaki
with Tomato Marinara, Feta and Orzo
Greek food has so much more to offer than just gyros and tzatziki. Introducing bold and flavourful shrimp saganaki! In this dish, tender shrimp are layered with tomato sauce, olives, and tangy feta cheese.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Shrimp
(Contains Crustacean/Crustacé)
1.5 cup
Orzo
(Contains Wheat)
2 can
Diced Tomatoes
1 unit
Lemon
20 g
Garlic
60 g
Mixed Olives
(Contains Sulphites)
10 g
Parsley
56 g
Feta Cheese, crumbled
(Contains Milk)
113 g
Onion, chopped
Not included in your delivery
1 tsp
Sugar*
6
Salt and Pepper*
1
Oil*
Nutrition Values
Utensils
Instructions
If your kids don’t like olives, set them aside and stir them into your own bowl after cooking!
Wash and dry all produce.* Bring a medium pot of salted water to a boil. Mince or grate the garlic. Thinly slice the olives. Roughly chop the parsley. Zest, then cut the lemon into wedges.
Add the orzo to the boiling water. Cook until the orzo is tender, 9-10 min. (Drain the orzo when it’s done cooking.)
Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the shrimp. Cook, stirring occasionally, until the shrimp just turns pink, 1-2 min. Season with salt and pepper. Transfer to a bowl and set aside.
Reduce the heat to medium. Add a drizzle of oil to the same pan, then the onions and garlic. Cook, stirring often, until the onions soften, 2-3 min. Add the tomatoes and olives. Simmer until slightly thickened, 5-7 min.
Add the shrimp, lemon zest, 1 tsp sugar and half the parsley into the sauce. Stir until the marinara sauce is warmed through, 1-2 min. (TIP: Taste and add more sugar, 1/4 tsp at a time, if you’d like your sauce a bit sweeter!)
Divide the orzo between plates. Top with the shrimp saganaki. Sprinkle over the feta and remaining parsley. Squeeze a lemon wedge over, if desired.
