Wednesday, July 21, 2010
Roasted Shrimp & Orzo - Ina Garten
***Succulent shrimp...citrusy lemon...flavorful feta cheese...fresh cucumber...parsley straight from the garden....These are just a few of the ingredients that are combined to form this scrumptious dish!
This dinner is sure to please your family. It's packed with serious flavor...each bite just pops in your mouth. It comes together beautifully, with an array of different colors going on. I guess you could say it's a delight to both the tongue and eyes! Haha.
I really love the addition of orzo in this...I think it's the perfect pasta to pair with the other ingredients. If you don't have orzo onhand, I could definitely see other kinds like penne or rotini working just fine, too.
Roasted Shrimp & Orzo
Source: Ina Garten - Barefoot Contessa at Home
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.