Lemony Shrimp and Orzo
1 lb. large fresh shrimp
1 lb. red Swiss chard, stems removed
2 T. unsalted butter
2 T. minced shallot
2 T. all-purpose flour
5 ½ cups chicken stock or reduced-sodium chicken broth
3 small lemons (2 zested & juiced – 1 T. zest, ¼ cup juice; 1 thinly sliced)
2 T. snipped fresh dill weed, plus more for topping
1 lb. dried orzo pasta
1 c. crumbled feta cheese
Preheat oven to 400°F. Butter a 9 x 13-inch baking dish; set aside. Peel and devein shrimp; set aside. In a 4- to 5-quart pot combine chard and ½ cup water. Bring to boiling; reduce heat. Cook, covered, 5 minutes or under tender, stirring occasionally. Drain, pressing to remove liquid. Coarsely chop chard – you should have 1 ½ cups.
In same pot melt butter over medium heat. Add shallot; cook 1 minute. Add flour; cook 1 minute. Add chicken stock, ½ tsp. salt and ¼ tsp. black pepper. Bring to boiling, reduce heat. Simmer, uncovered, 5 minutes or until slightly thickened. Stir in lemon zest, juice and dill.
Place uncooked orzo in prepared dish. Top with cooked chard and feta. Top with shrimp. Sprinkle with additional salt and black pepper. Pour broth mixture over shrimp; stir lightly. Top with lemon slices. Bake, covered, 15 to 18 minutes or until pasta is tender and shrimp turn opaque. Let stand 5 minutes before serving (mixture will thicken as it stands). Top with additional fresh dill weed. Makes 8 servings.