Mississippi Wild American Shrimp with Orzo

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
8

This delicious Italian dish features American shrimp, basil and a light lemon flavor. This is a great dinner for a warm night and is even better served with a fresh spinach salad.

Ingredients

2 cups uncooked orzo
2 tomatoes, diced
1 cup green onions, minced
8 oz. feta cheese, crumbled (tomato-basil feta cheese works well)
4 tbsp. butter
1 lb. Certified Wild American shrimp
4 garlic cloves, minced
Salt and pepper, to taste
Old Bay seasoning, optional
2 tbsp. lemon juice
6 to 8 basil leaves, torn in small pieces
 

Steps

1. Preheat oven to 375°F.

2. Boil the orzo in salted water for about 10 minutes or until tender but still al dente. Drain well but keep in the same pot.

3. Add tomatoes and onions to orzo; stir to mix. Add crumbled feta; stir again.

4. Transfer to a buttered baking dish; bake for 15 minutes.

5. Just before serving, heat butter in a medium-size skillet over medium-high heat and add shrimp and garlic. Season with salt, pepper and Old Bay seasoning. Sauté quickly just until shrimp turn pink.

6. Add lemon juice and basil and stir.

7. Place shrimp on top of orzo; serve at once.
 

More From FoodService Director

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources