Leftover seafood can be tricky, but our readers say this dish makes a fantastic lunch when it’s eaten cold the next day. Even better, serve it with a piece of fresh baked pita bread.

Ingredient :

• 2 cups uncooked orzo pasta
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 3 tablespoons olive oil, divided
• 1-1/2 tablespoons chopped shallot
• 2 tablespoons butter
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
• 3 garlic cloves, minced
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 1 cup oil-packed sun-dried tomatoes, chopped
• 2-1/2 cups crumbled feta cheese
• 1-1/2 cups pitted Greek olives

Directions :

1. Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside.
2. In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir until shrimp turn pink, 2-3 minutes.
3. Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, feta cheese and olives. Cover and cook on low for 2-3 hours or until heated through.