The Miami Herald's New Food Editor Evan Benn

Apr 24, 2014

04/24/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Bonnie Berman interview Evan Benn, the new Miami Herald Food Editor.  He talks about his plans for the food section and how readers can interact with it.

~~Dinner in Minutes~~

Nutty Baked Shrimp with Roman Spinach and Orzo

This savory nutty baked shrimp dinner takes less than 15 minutes to make. It's a quick, light dinner with a cooking method that leaves the shrimp juicy, firm and flavorful.    Crunchy walnuts, grated Parmesan cheese and white wine provide texture and flavor.  

Orzo is small rice-shaped pasta.   The spinach is added just before the pasta is drained so it just wilts, which is all the cooking it needs. Many Roman recipes reflect the times when the Mediterranean was controlled by Rome.   Raisins in this dish are an example of Middle Eastern influence.  



Helpful Hints:

  • Any type of small pasta or leftover pasta pieces can be used
  • Buy good quality Parmesan cheese, grate extra and chop it in the food processor and freeze. You can quickly spoon out what you need and leave the rest frozen.
  • Buy shelled shrimp.



  • Preheat oven to 350 degrees.
  • Place water for orzo on to boil.
  • Make shrimp.
  • Make Roman Spinach with Orzo.



3/4 pound large shrimp, peeled and deveined  
2 tablespoons plain bread crumbs  
Salt and fresh ground black pepper 
1 teaspoon olive oil  
1/4 cup dry white wine  
2 tablespoons grated Parmesan cheese
2 tablespoons broken walnuts  

Preheat oven to 350 degrees.   Place shrimp in a small baking dish just large enough to hold them in one layer.   Sprinkle with breadcrumbs and salt and pepper to taste.   Toss to make sure shrimp are coated with bread crumbs. Drizzle oil over shrimp.    Pour wine into baking dish and bake for 10 minutes.   Remove from the oven and turn on broiler.   Sprinkle Parmesan cheese and walnuts on top.   Place under broiler for 1 minute.   Watch carefully.   It will brown quickly.   Remove from broiler and serve with orzo and spinach. Makes 2 servings. 


1/2 cup orzo  
4 cups fresh washed, ready-to-eat spinach
2 tablespoons raisins
2 teaspoons olive oil  
Salt and fresh ground black pepper 

Place a medium saucepan three-quarters full of water on to boil for orzo. When water comes to a boil, add orzo and boil 9 to 10 minutes. Add the spinach and drain. Return to the saucepan. Add raisins and olive oil. Toss well. Add salt and pepper to taste and serve. Makes 2 servings. 


Here are the ingredients you'll need for tonight's Dinner in Minutes:

To buy:

  • 3/4 pound large peeled shrimp
  • 1 container plain breadcrumbs
  • 1 small bottle white wine
  • 1 small package broken walnuts,
  • 1 bag washed, ready-to-eat spinach
  • 1 small package Parmesan cheese
  • 1 small box orzo
  • 1 small package raisins



  • olive oil
  • salt
  • black peppercorns

Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table.  Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer