Shrimp and Fresh Herb Orzo

• 1-1/2 cups thinly sliced leeks (rinse very well first)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1-1/2 pounds large shrimp, peeled and deveined
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 cup dry white wine or fresh orange juice
• 1/2 tbsp herbes de Provence (see notes)
• 2 cups cooked orzo (or other small pasta)
• 2 tbsp chopped fresh dill or chives
• 1/2 to 1 cup crumbled feta cheese
• Optional garnishes: orange wedges, olives, drizzle of olive oil, and fresh dill

1. Saute leeks in 1 tbsp hot oil in a large skillet over medium-high heat 3 minutes or until lightly golden. Add garlic, and cook 30 seconds; remove leeks and garlic.

2. Season shrimp with salt and pepper. Turn heat to high, and add remaining 1 tbsp oil to skillet. Add shrimp, and cook 1 minute; stir and cook, another minute. Add wine and herbes de Provence; cook 1 minute until shrimp are just pink and cooked through.

3. Stir in prepared orzo and fresh dill, leeks and garlic; cook 1 minute or until thoroughly heated. Remove from heat; top with crumbled feta. Garnish, if desired. Makes 4 servings.

Note: Herbes de Provence is a blend of dried herbs used to season meat, poultry and vegetables that commonly includes basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. You may obviously substitute the above herbs separately (whatever you have on hand).

From Cottage Living Magazine. See picture here.