Greek Shrimp & Orzo

Preheat oven to 400 degrees. Cut your tomatoes in half and scoop the seeds out with a spoon and discard. Dice the cored tomatoes and put aside. Heat a large skillet over medium heat. Add a generous drizzle of oil to coat the pan then add your shallots and garlic. Once fragrant (5 minutes or so), add in your tomatoes and continue to cook until the tomatoes are cooked down (about 5 minutes). Season with salt, pepper, oregano, chili flakes and paprika. Add in your cooked orzo (I reccomend cutting the cooking time down by 2-3 minutes so it’s al dente- this will prevent it from getting mushy when you bake) and stir to combine. Season to taste. If your pan isn’t oven safe, transfer the orzo mixture to an oven safe dish. Place the shrimp on top of the orzo mixture, sprinkle with feta cheese and add a few fresh lemon slices. Bake for 10 minutes or until shrimp is cooked through. Top with fresh basil and mint. Would be great to serve with some hummus and tzatziki as well! 😋