Grilled Southwest Shrimp on Santa Fe Sun Dried Tomato Pesto Orzo

Overview

A bold fusion of Mediterranean and Latin flavors, this vibrant dish features tender orzo tossed in a zesty pesto made from Bella Sun Luci Julienne-Cut Sun Dried Tomatoes, fresh cilantro, lime juice, and cotija cheese. Grilled shrimp seasoned with cumin, oregano, and red pepper crown each plate for a smoky, spicy finish. Topped with crumbled cotija and served warm, it’s a colorful, flavor-packed meal perfect for summer dining.

Print Recipe

Bella Product Used:

Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz

View Product

Ingredients

Pesto 

  • 1½ cups (from 16-oz. jar) Bella Sun Luci Sun Dried Tomatoes Julienne-Cut with Herbs and Extra Virgin Olive Oil
  • 8 tbsp cup olive oil reserved from jar, divided
  • ½ cup fresh cilantro leaves
  • ¼ cup fresh lime juice
  • 4 cloves garlic, peeled & coarsely chopped
  • ½ tsp each salt & pepper
  • ¾ cup crumbled cotija cheese (can substitute plain feta)

Orzo

  • 1 cup orzo

Shrimp

  • 24 (about 1 pound) large fresh shrimp, peeled & deveined (or frozen & thawed)
  • 2 tsp dried oregano leaves (preferably Mexican oregano)
  • 2 tsp ground cumin
  • 1 tsp ground red pepper 
  • ½ tsp each salt & pepper

Garnish

  • ¼ cup additional crumbled cotija cheese

Directions

  1. In food processor combine Sun Dried Tomatoes, 6 tablespoons olive oil from jar and all pesto ingredients except cheese.
  2. Cover and process until smooth.
  3. Transfer to small bowl; stir in cotija cheese. Set aside. (Pesto can be made in advance. Bring to room temperature; stir before use).
  4. Cook orzo according to package directions (9 to 10 minutes), omitting salt. Drain well when done.  
  5. While orzo is cooking, combine 2 tablespoons reserved olive oil from jar, shrimp, oregano, cumin, red pepper, salt and pepper in medium bowl; stirring gently to thoroughly cover shrimp.
  6. Preheat large ridged grill pan (2 if necessary) over medium-high heat.
  7. Place shrimp on pan. Grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes.
  8. Transfer cooked orzo to large bowl, adding prepared pesto; tossing gently to thoroughly combine. Divide onto 6 individual plates.
  9. Top with equally divided shrimp.
  10. Garnish with crumbled cotija cheese and serve immediately.

Serves 6.

Related Recipes

Have A Recipe Idea?

Enter our recipe contest for a chance to win $2500!

Learn More