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Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
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Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
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Cook the orzo as directed for the spaghetti in the master recipe, #147, in salted water, until it is al dente. Heat the 1/4 cup of EVOO, then add the onions, red pepper flakes, and garlic. Cook for 2 minutes, then add the shrimp and cook for a minute more. Add the cherry tomatoes, parsley, olives, and oregano, and season with salt and pepper. Cook until the shrimp are pink and firm, then turn off the heat. Drain the cooked orzo and drizzle with a touch of EVOO to keep it from sticking. Serve the orzo topped with the feta crumbles and the shrimp mixture.