Baked orzo with shrimp, tomato sauce, and feta from The Best of Gourmet 2002: Featuring the Flavors of Paris by Gourmet Magazine Editors

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Notes about this recipe

  • Eat Your Books

    Can substitute other brine-cured black olives for Kalamata olives.

  • Yildiz100 on March 13, 2019

    Made a half recipe. Added a bit of extra oregano, glad I did, it was very mellow. I used arctic shrimp and reduced amount by a half, still seemed to have shrimp in every bite. Will reduce a bit more next time. I would also add more olives next time except that my kid doesn't like them and gives me hers. In a family where everyone loves olives, I would consider a tiny bit more.

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