IN THE KIT
14 ozcan crushed tomatoes
2 ozgarlic/shallot blend
4 ozgoat cheese
4 ozmixed greens
1 ozhouse vinaigrette
1 ozfresh parsley
Salt & pepper
Kitchen Items Needed
Medium ovenproof skillet OR oven proof dish
Preheat oven to 475°F with a rack in the upper third;
Bring a medium saucepan of salted water to a boil; cover & keep warm;
If you have fresh oregano, pick oregano leaves from stems, discarding stems, roughly chop;
Remove the leaves from stems, roughly chop parsley;
Pat shrimp dry with paper towel, remove tails if needed, place in medium bowl.
Return water to a boil. Add orzo & cook until al dente, 8–10 minutes, then drain well.
Heat 2 tablespoons oil in a medium ovenproof skillet over medium (you can also use a regular skillet here). Add shallot/garlic blend & oregano. Cook, stirring, until fragrant, about 2 minutes.
Increase heat to medium-high. Add tomatoes & their juices and season with salt & pepper. Cook, stirring occasionally, until tomatoes are reduced, thickened, & jammy, about 5 minutes.
Add shrimp & chopped oregano to skillet with tomatoes & stir to combine. Remove from heat & crumble goat cheese over top.
Transfer skillet to upper oven rack & bake until liquid is bubbling, goat cheese is softened & shrimp in centre of the skillet is opaque, 5–10 minutes. *Transfer to oven proof dish if needed before baking.
Add mixed greens to bowl. Toss with dressing, set aside.
Divide orzo into bowls, top with herb-baked shrimp & a drizzle of olive oil. Enjoy!