Cypriot Grilled Halloumi & Shrimp Saganaki with Charred Tomato Orzo

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined
• 12 oz halloumi cheese, cut into 8 thick slices
• 1 1/2 cups pearl orzo, uncooked
• 1 can (28 oz) canned whole tomatoes, no sugar added
• 6 tbsp extra virgin olive oil, divided
• 4 cloves garlic cloves, minced
• 3 tbsp fresh oregano, or 1 tbsp dried
• 2 whole lemon, zest and juice
• 3 cups vegetable broth, low-sodium
• 1/2 medium red onion, thinly sliced
• 1/2 cup kalamata olives, pitted and halved
• 2 cups spinach, fresh
• 1/4 cup whole grain breadcrumbs, panko
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. 1

   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat halloumi dry, pan-sear 2-3 minutes per side until golden with char marks. Transfer to a plate.

2. 2

   In the same skillet, add shrimp with 2 tbsp olive oil, garlic, oregano, lemon zest, salt, and pepper. Sauté 2-3 minutes per side until pink. Remove to plate with halloumi.