43 Reviews of Basil Shrimp with Feta and Orzo

From: chia

On Mar 11, 2004

this was really good. i added a small zucchini, diced, and a diced shallot. i also tripled the recipe, and used the zest of one lemon and the juice of 2. i used fresh basil, raw shrimp, and lots of feta. delicious

From: dicentra

On Jun 4, 2006

OH MAN!!! This was so good!! I don't know anything about cooking bags either, so I just cooked mine in a glass baking dish, covered with foil. I accidentally grabbed the wrong bottle and added a little balsamic vinegar (meant to grab the olive oil! OOPS) in addition to the oil. Didn't seem to affect the quality of the dish. I had to stop myself from eating the whole thing it was so good! Thanks for sharing.

From: GreenFish

On May 4, 2006

Just fabulous. I didn't have/don't know about oven cooking bags, so I wrapped all in foil and put in a baking dish. The shrimp did not cook all the way through this way, so I tossed them in the skillet for a few minutes. I also used brown rice instead of orzo. The fresh basil and feta made for a really yummy dish.

From: Lab Lover

On Feb 16, 2006

I am always looking for different ways to prepare shrimp and keep calories down. This was a very tasty and satisfying light dish that I would definitely make again. Super easy to make, too!

From: Barb Gertz

On Jan 20, 2004

A delicious, easy to prepare meal in its self. It is hard to stop eating the flavor is so good. Served it with a green salad with sliced pears. I used only about 1/3 cup scallions,I didn't have fresh basil so just sprinkled a littledried basil on the shrimp. YUM. I made my own foil bag using Release foil, worked great.Thank you Kim for another delicious recipe.

From: Mrs Goodall

On Jun 14, 2006

I like this recipe...I did overcoook the shrimp though, I think it is hard to regulate this in the oven...I love the flavors, I think next time I will forgo the oven and just cook pasta, sautee shrimp, and mix all ingredients while hot.

From: JanetC-KY

On Jun 11, 2006

This was fantastic! Made this recently and even my kids ate it up. I doubled the recipe and that, along with the Avgolemono soup I served first, filled us all to bursting but it was soooo good. I will definitely make this again though I will probably add more scallions and maybe a touch more lemon juice.

From: jrusk

On Jan 5, 2007

Great receipe! I added fresh garlic and crushed red pepper. It was delicious. Next time I'll try to make it without the cooking bag. Thanks for sharing!

From: JackieOhNo!

On Feb 3, 2009

This was awesome! I could not find any foil oven bags, so I just made a package out of aluminum foil. I followed the recipe pretty closey, except I used 1 lb. of large shrimp and 1 14.5-oz. can of diced tomatoes with their liquid. I also had to use bottled lemon juice and no lemon rind, since I ran out of lemons (that never happens)! Anyway, the finished product was out of this world and tasty (and I don't even like feta cheese)! I will be making this again, with the fresh lemon! Made for TOP FAVORITES OF 2008 TAG GAME.

From: Renegade Chef

On Jul 31, 2007

Interesting and colorful. Smells wonderful. Next time I'll dice the tomatoes smaller, add a bit more orzo, cut back on the scallions, and make sure I have plenty of crusty bread handy.