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1
Preheat oven to 350 degrees.
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2
Butter a 13X9 dish.
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3
Have stock heating in a sauce pan on medium heat.
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4
Spread the thinly sliced tomato on several paper towels, then lay several other paper towels on top and press lightly.
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5
Hold off to the side for later.
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6
Heat 2 tablespoons of olive oil in a large skillet on medium high heat (you may want to use the same skillet you are going to put the orzo in) saute the green peppers and onion for 5 minutes (get them soft, but do not brown them.
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7
)Add the chopped garlic for the last minute of cooking.
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8
Reserve the mixture off to the side.
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9
Heat 3 tablespoons olive oil in the skillet on medium high heat.
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10
Add the uncooked orzo , stirring often for about 3 minutes.
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11
Add the hot stock one cup at a time, stirring constantly until each cup is absorbed.
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12
This will take 10 to 11 minutes.
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13
Turn the heat down to medium.
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14
Add the black pepper and basil.
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15
Stir in crumbled feta; let it start to melt (smash larger pieces with wooden spoon.)
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16
Add cream and stir all together for about two minutes.
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17
Spread 2 cups of the orzo mixture in the bottom of your buttered dish.
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18
Lay half of your tomato slices in a single layer over the orzo mixture.
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19
Lay half of the shrimp in a single layer over the tomato slices.
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20
Spoon 2 cups of the orzo mixture over the shrimp.
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21
Spoon the green pepper/onion mixture over the layer of orzo.
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22
Lay the rest of the shrimp over the green pepper/onion mixture.
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23
Spoon the last 2 cups of the orzo over the shrimp.
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24
With the second half of your tomato slices put a single layer over the orzo.
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25
Place the uncovered dish in the preheated oven.
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26
Bake at 350 degrees for 25 minutes.
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27
After the twenty five minutes, sprinkle the parmesan cheese over the top of the tomatoes and place back in the oven for another five minutes.
