Wednesday, March 18, 2009

Roasted Shrimp & Orzo

It's about time. This is my first post. I feel bad that I haven't posted any recipes thus far. All I can say is I have 2 excuses, I'm too busy and I don't have any good enough recipes to share. But I was shown this recipe by a friend and thought I'd share it with you. It's very flavorful and light. It gets me excited for summer. It's a good recipe to bring to a luncheon. So here it goes...
Roasted Shrimp & Orzo (from Barefoot Contessa)

Olive Oil (I used EVOO)
3/4 pound orzo pasta (rice-shaped pasta. I used one box of it.)
1/2 cup freshly squeezed lemon juice (I used 3 lemons)
Black Pepper
2 lbs shrimp, peeled & deveined
1/2 cup minced scallions (green onions)
1/2 cup chopped fresh dill (they were out of fresh dill at the store so I used dried dill but make sure to use a lot less if you're using dry dill)
1 cup chopped fresh parsley (I again used dried parsley)
1 cucumber, peeled, seeded, and diced
1/2 cup finely diced red onion
3/4 lb feta cheese

Preheat oven to 400 degrees F.
Bring a large pot of water to a boil. Add the orzo and boil for 9-11 minutes, stirring occasionally. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 tsp salt, and 1 tsp pepper. Pour over hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan. Drizzle with olive oil and sprinkle salt and pepper. Roast for 5-6 minutes, until shrimp are cooked through. Don't overcook.
Add the shrimp to the orzo and then the scallions, dill, parsley, cucumber, and onion. Toss well. Add the feta cheese and stir carefully (my husband doesn't like feta cheese too much so I left it out and sprinkle it on my portion when I eat it). 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.

This recipe is super easy and very yummy and refreshing!

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