So I am not really sure I even need to write out the recipe since I titled this post the way I did. It seems descriptive and accurate enough. This recipe is just a mix of all things that taste good! I served it to my girlfriends when they were here for dinner the other night. Then I ate leftovers last night for dinner and today for lunch.
- 2 cans (14.5 oz.) diced tomatos w/basil, oregano &garlic
- 1 bag of frozen, quartered artichokes
- 1 1/2 cups orzo
- 1-2 lbs cleaned/deveined med. size shrimp – cooked
- 1 eggplant, cut into pieces and roasted at 450 for about 30 min.
- 3 basil cubes from TJ’s frozen section
- 1/2 cup crumbled feta
optional things I’ve added: handful spinach, 1 or 2 roasted red bell peppers
Bring pot of lightly salted water to boiling.
In large skillet, simmer diced tomatoes and liquid from the artichokes over med. high heat. Cook for about 10 min, until some liquid has evaporated. Cook orzo in boiling water for 5-7 min. drain well, do not rinse, put in large serving bowl. Add artichokes, shrimp, and eggplant to skillet with the tomatoes. Simmer 5 min, pour into bowl with the orzo, mix. Add in feta. Serve!
This is so simple and easy and people think it took all day. I see this as a future baby meal for busy days ahead!
It’s 9:30 and we are exhausted. Our dinner tonight will be posted tomorrow. It was quite the opposite meal – bbq pulled pork sandwich on a wheat bun for Brady, tofu on salad for me, and we both had sweet potato fries – baked!
Happy Friday! It’s about time!
I love eggplants and artichokes. This dish sounds fantastic, I even found a vegetarian/vegan shrimp substitute if you can believe that!