Herb Baked Shrimp with Tomatoes & Goat Cheese

fresh ingredients

IN THE KIT

  • 10 oz
    shrimp
  • 14 oz
    can crushed tomatoes
  • 2 oz
    oregano
  • 2 oz
    garlic/shallot blend
  • 4 oz
    goat cheese
  • 4 oz
    mixed greens
  • 1 oz
    house vinaigrette
  • 6 oz
    orzo
  • 1 oz
    fresh parsley

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Medium saucepan

Medium ovenproof skillet OR oven proof dish

Medium bowl 

Can opener

Colander 

cook along

INSTRUCTIONS

Prep

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.

1Cook Orzo

Return water to a boil. Add orzo & cook until al dente, 8–10 minutes, then drain well.

2Cook Aromatics

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.      

3Add Tomatoes

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.       

4 Add Shrimp & Goat Cheese

Add shrimp & chopped oregano to skillet with tomatoes & stir to combine. Remove from heat & crumble goat cheese over top.

5 Bake Shrimp

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.

6Prepare Salad & Serve

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!