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

Find more great stuff at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Recipe Swap Thursday, Pennywise Platter, Fresh Food Friday, Friday Food, Foodie Friday, Food on Fridays, Foodie Friday (#2), Friday Potluck, Fun with Food Friday, Let's Do Brunch, The Sweet Details, Menu Mondays, Savory Sunday.

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


  1. sounds awesome what a refreshing dish this sounds to be come see me at

  2. Thank you so much for sharing on Momtrends. I love checking out all the Friday Food submissions. I love that I could get all these ingredients at the farmer's market (besides the shrimp) Have a great weekend and thanks for sharing.

  3. Hi Sara,
    What a wonderful summer salad. Your salad could be my whole meal, it looks delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week. Have a great week end!
    Miz Helen

  4. This looks delicious and will be a "must try".

  5. This sounds like a perfect summer salad...refreshing and full of beautiful flavors :D

  6. What lovely flavours, and those shrimp look so good. I am a big fan of orzo, but I have never used it in a salad before. I can't wait to try this! Thank you for sharing it with Let's Do Brunch.

  7. Thanks for stopping by and linking up to Menu Monday last week! Hope to see you at today's link up:


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