A Taste of the Mediterranean

I've had this recipe a year and am finally trying it out.

Roasted Shrimp and Orzo (from Good Housekeeping magazine)

1 pt grape tomatoes
3 tsp olive oil
8 oz (1 1/4 C) orzo
1 can (15 to 19 oz) cannellini beans, rinsed and drained
12 oz medium, peeled and deveined shrimp
1 bag (6 oz) spinach
2 oz feta
1/4 C packed fresh dill, chopped, plus additional for garnish

1. Preheat oven to 450. Line a 15 1/2" by 10 1/2" jelly roll pan with foil. In prepared pan, combine tomatoes, 2 tsp oil salt and pepper. Roast 15 minutes or until tomatoes begin to collapse.

2. Meanwhile, heat covered 4-quart saucepan of water to boiling on high. Cook orzo according to label directions. Drain and return to pot.

3. In a medium bowl, toss beans, shrimp and oil with salt and pepper. Add to tomato mixture; stir to combine. Spread in a single layer and roast 5 minutes longer or until shrimp are opaque throughout.

4. Add spinach to orzo in pot; toss to wilt. Stir in shrimp mixture, feta and dill. Transfer to shallow bowls; garnish with dill sprigs.

I really liked this dish. My husband said it was just okay. I think he thought it was bland. It is fairly mild. He's not a big tomato fan. I thought it was nicely balanced. I might try to jazz it up a little another time by adding calamata olives and some red peppers. It was easy to make and a complete meal in one bowl.