Roasted Shrimp and Orzo
After roasting quick-cooking shrimp on a sheet pan, toss them together with orzo, cucumber, red onion and feta for an easy make-ahead meal for a crowd.
Dovetailing tip: Roast an additional 25 shrimp to use day day 3 on Tuscan kale Pesto Pizza.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Source: foodnetwork.com
