My Version of Her Version of their Version...

One of my favorite past times is to peruse cooking magazines for delicious new recipes to try. Another great source is to follow bloggers who write about their new found recipes or make ones up themselves that look down right mouthwatering! I came across a recipe over at Hungry MeetsHappy and decided to try it out. This is a version of a recipe she got from here. My version turned out so good that it has now taken over 1st place on my list of fun, fast and fabulous dinners! The leftovers stand to make an awesome cold side salad for another night or a great lunch. So here we go with my version of her version of their version!

1 Cup Orzo 1 T olive oil 1 white onion, chopped 4 garlic cloves, minced 1 t. red pepper flakes 1/2 C. white wine 2 cups tomatoes, chopped 3-4 t. fresh oregano, chopped ( i used about 1 t. dried)

2-3 T. fresh chives, chopped 1 pound, shrimp, peeled ( i used 26-30 cocktail shrimp, already cooked)

2 handfuls of fresh baby spinach leaves

1/2 cup of chopped kalamata olives (unless Jake is coming for dinner!)

4 oz. feta cheese, crumbled

salt and pepper

juice of 1/2 lemon

Directions: Preheat oven to 425 degrees. Bring pot of water to a boil. Cook the orzo according to the directions. Be careful not to overcook, a la dente is perfect. Drain and set aside.

Heat oil in a large pan over medium heat. Add onion and cook for about 5 minutes or until they become translucent. Add garlic and red pepper flakes and cook for another minute. Pour in the wine, tomato, and oregano. Stir and bring the mixture to a simmer. Cook for about four minutes. Fold in fresh spinach leaves and chopped olives. Cook until spinach begins to wilt, approx. 1 minute. Season with salt and pepper. In a large baking dish, combine the cooked orzo, sauce, shrimp and chives, Sprinkle on the crumbled feta cheese. Bake of 10-15 minutes. If using raw shrimp, cook until pink. If using precooked shrimp, bake until sauce beings to bubble and cheese begins to turn golden brown. Squeeze fresh lemon juice on top. Serve with crusty french bread. Makes 4 servings. As Rachel Ray would say, YUMO!