Shrimp with orzo, tomatoes and feta from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 93) by Christopher Kimball

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Notes about this recipe

  • IdleExpatter on March 22, 2026

    I liked this! Nothing that's going to make you rethink everything you know about food, but easy, pretty quick to come together, tasty. As another reviewer noted, it makes a LOT of food: I cut the recipe in half and still had three hearty portions (and I am not a dainty eater by any means). I did make one adaptation: rather than use a can of tomatoes, I used a small heap of chopped grape tomatoes that I had on hand and needed to use up. Added an extra splash of water when they went in to make up for the lost liquid from a can. Seemed to work just fine!

  • chriscooks on September 03, 2021

    This is delicious. Also quite filling: I used a half-quantity of pasta and tomatoes and a bit more than half a pound of shrimp (but about 7 oz spinach), and I think it would be enough for 3 or 4 people. I looked at similarly-titled recipes in Ottolenghi's Simple, and Castle's The New Southern Garden Cookbook. Ottolenghi makes it a one-pot meal and adds fennel seeds & orange peel; the photo in the book shows it as a pretty wet dish. Castle finishes the shrimp by baking the dish, which seems like an unnecessary complication, but otherwise the method is pretty similar to Kimball's, preparing the orzo and shrimp separately and combining them near the end.

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