| This recipe is liked by 0 person(s). |
Roasted Shrimp and Orzo
Nb persons: 8
Yield:
Preparation time: 30 minutes
Total time: 30 minutes
Source: Barefoot Contessa
| Kosher salt | |
| 1/2 cup | 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 | 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 | cucumber, hothouse. unpeeled & 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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe