Thursday, July 14, 2011
Shrimp with Orzo
This is a delicious, light dish perfect for summer. It can be served as a main dish or as a side. The flavors of dill, parsley, 2 kinds of onion! and feta pair well with the shrimp and pasta and the cucumbers add a nice crunch to an otherwise soft texture. This gets better with time - the flavors meld together as it sits - so plan to make it the night before you'll serve it.
Start by cooking the orzo in a large pot of salted boiling water. Orzo cooks quickly - check it after 7 minutes. Meanwhile, drizzle the shrimp with olive oil (I use a garlic-infused oil)
and sprinkle with salt and pepper to taste. Toss this so all the shrimp is coated, then transfer the shrimp to a baking sheet
and roast for 5 minutes. (I did this in my toaster oven which worked beautifully! I only turn on the oven in the summer for dessert!)
Chop the herbs and vegetables. I like to quarter the cucumber, then slice.
Combine all the vegetables in a bowl: the cucumber, green onion
red onion, dill and parsley. (This is flat leaf, or Italian parsley - not the curly kind.)
Make the dressing by combining the olive oil, salt, pepper and lemon juice.
Whisk well. Drain the orzo and transfer to a serving bowl, then pour the dressing over the pasta.
Stir well to coat the orzo, then add the vegetables and herbs.
Stir again, then add the shrimp.
Finally, add the feta,
then stir gently to combine. Let stand for at least an hour at room temperature to let the flavors meld. Alternatively, refrigerate overnight, and then bring to room temperature before serving.
One year ago: Chicken and Black Bean Tostadas
Two years ago: Raspberry Cake
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Shrimp with Orzo
6 ounces orzo pasta
1/4 cup plus 1 tsp. olive oil, divided
1/4 cup freshly squeezed lemon juice
1 pound shrimp, peeled and deveined
1/3 cup sliced green onions, white and light green parts
1/2 cup chopped fresh dill
1/2 cup chopped fresh flat-leaf parsley (Italian)
1/2 large English cucumber, unpeeled and medium-diced
1/4 cup small-diced red onion
3-4 ounces feta cheese, crumbled
Add the orzo to a large pot of salted boiling water and simmer for 7 to 10 minutes, stirring occasionally, until al dente. Drain and pour into a large serving bowl. Whisk together the lemon juice, 1/4 cup olive oil, 1 tsp. salt and 1/2 tsp. pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp in a small bowl and drizzle with 1 tsp. olive oil. Sprinkle with salt and pepper to taste. Toss to combine and spread out in a single layer on a baking sheet. Roast at 400 for 5 minutes.
Add the shrimp to the orzo and then add the green onion, dill, parsley, cucumber, onion, another tsp. salt, and 1/2 tsp. 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. Serves 4 as a main dish.
Adapted from Ina Garten
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