I keep losing this post---I am really annoyed but I will NOT GIVE UP!!!! Here goes:
Roasted Shrimp and Orzo
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
I was having a "SHRIMP ATTACK" so I made this for my solo dinner last night. What a lovely, light, refreshing meal. This is an Ina Garten recipe--due credit given.
I did sub pasta bow ties for the orzo because I am hoarding the orzo until DH returns from Valencia and then I will make this for him with the given ingredients. I had a small piece of sourdough bread (homemade for Jean's chicken sandwich suggestion-------FANTASTIC!!!!
)
This shrimp recipe is easy, quick and very tasty. No post pasta heaviness--which is usual for me no matter how much (or little) I eat. This is a winner if you like herbs and something a little different---
Just thought I would share from another forum!!
Roasted Shrimp and Orzo
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
I was having a "SHRIMP ATTACK" so I made this for my solo dinner last night. What a lovely, light, refreshing meal. This is an Ina Garten recipe--due credit given.
I did sub pasta bow ties for the orzo because I am hoarding the orzo until DH returns from Valencia and then I will make this for him with the given ingredients. I had a small piece of sourdough bread (homemade for Jean's chicken sandwich suggestion-------FANTASTIC!!!!
)This shrimp recipe is easy, quick and very tasty. No post pasta heaviness--which is usual for me no matter how much (or little) I eat. This is a winner if you like herbs and something a little different---
Just thought I would share from another forum!!
"Never eat more than you can lift" Miss Piggy
