Today’s recipe comes from my good friend Beej. You may remember that he provided us with the wonderful Jack Daniels Pork Chops a few months ago.

I have to embarass him for a minute. A few weeks ago, he won the “Star Chef Cook-Off” at the 2007 Food & Wine Celebration sponsored by the Culinary Vegetable Institute. The competition, held in Ohio, was hosted by Paula Deen of The Food Network! Congrats again, Beej!

If anyone in the Baltimore/D.C./Philly area is looking for a caterer, he’s AMAZING! 🙂

Anyway, the recipe below is light and healthy and looks like the perfect summer meal.


Serves 4
4 cups chicken stock or water
1.5 cups uncooked orzo
1 pint cherry tomatoes, halved
1lb Shrimp, peeled and deviened. (you can also use cooked if you want)
1/2 cup basil leaves, loosley packed
1 cup crumbled feta or goat cheese
Extra Virgin Olive Oil – use the good stuff here
Juice from 1 lemon
Sea salt
Fresh black pepper

Bring the stock to a boil and add the orzo. Cook 7-8 minutes or until al dente. Make sure you salt your water if you aren’t using stock . Drain the orzo, but DO NOT rinse!

In a saute pan over medium/high heat add 1 tbs olive oil. When the oil has come to temperature, add seasoned (with salt and pepper) shrimp and cook for 2 minutes per side or until opaque. Remove from pan and allow the shrimp to cool.

Meanwhile, combine the lemon juice, basil, cheese, and tomatoes with the orzo. Add enough olive oil to coat the orzo and then season with more salt and pepper.

Add the cooled shrimp and stir again.

Start to finish this recipe should take about 25 minutes.
Serve this with a great crisp summer wine, like a Vino Verde.

Bon appetit!


Lauren Hillman
Hillman’s Helpings