Stella used to adore shrimp, but has slowly grown to hate it. Ever the optimists, we continue to try recipes that will help her love it again, for the first time. We have made this recipe a gazillion times, and hoped that it’s otherworldly yumminess would show Stella the err of her ways. Her response? NOTHING DOING. Regardless of her short-sidedness, we will continue to keep this on our regular rotation.

Athenian Orzo
from Eating Well, Fall 2004 issue

1 1/2 teaspoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1/4 cup dry white wine
1 28-oz can diced tomatoes
3 Tablespoons chopped fresh parsley, divided
1 Tablespoon drained capers (we usually use the whole jar)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt, or to taste
Pinch of crushed red pepper
1 pound medium shrimp (30/40), peeled & deveined
1 cup orzo
1/2 cup crumbled feta cheese (we are usually a bit more generous)

Preheat oven to 450. Coat a 9 X 13 (3 qt) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.

Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for a bout 1 minute. Stir in tomatoes, 1 1/2 Tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring until barely pink, about 2 1/2 minutes.

Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 Tablespoons parsley.

Bake, uncovered, until the feta is bubbly, about 10 minutes.