Recipe by Rachael Ray
- About 7 tbsp. olive oil
- 2 medium zucchini—halved lengthwise, seeded and chopped
- 3–4 baby eggplants, or one 8-oz. eggplant, chopped
- 1 onion, chopped
- 2 tbsp. fresh thyme leaves, chopped
- 1 fresh red chile, such as finger or Fresno, chopped
- 4 cloves garlic, crushed
- Salt and pepper
- 2 cups orzo pasta
- 1 qt. chicken stock
- 1 cup crumbled feta
- 1/2 cup fresh flat-leaf parsley, chopped
- 1 1/2 lbs. large shrimp—tails-on, peeled and deveined
- 2 tbsp. fresh oregano (about 3 sprigs), leaves stripped from stems and finely chopped
- 1/2 cup dry vermouth
- 1 large lemon, zested (about 2 tsp.) and juiced (4 to 5 tbsp.)
1. Heat a large skillet with a tight-fitting lid over medium to medium-high. Add about 4 tbsp. oil, four turns of the pan. Add the zucchini, eggplant, onion, thyme, chile and garlic; season with salt and pepper. Cook, stirring often, until the vegetables are light golden brown, 7 to 8 minutes. Add the orzo and toss until coated, 1 to 2 minutes. Add the stock and bring to a boil. Cover, reduce the heat to medium-low and cook until the liquid is absorbed, 10 to 12 minutes. Stir in the cheese and parsley.
2. Heat a large cast-iron skillet over medium-high to high. Add 3 tbsp. oil, three turns of the pan. When the oil ripples, add the shrimp and oregano. Season and cook, tossing often, until the shrimp is firm and opaque in the center, about 5 minutes. Add the vermouth, lemon zest and juice.
3. Divide the orzo mixture among shallow bowls; top with the shrimp.