Tuesday, June 29, 2010
Roasted Shrimp & Orzo Salad
This is a perfect dish to make in advance. The flavors get more incorporated and blended when you do it the day before. It is fresh. It's a guilty free pleasure and very easy to make, what else can you ask for?
Really, it is a very summery and easy dish. You should give it a try if you are a shrimp lover. If you don't do seafood, you can totally replace the shrimp by roasted chicken :)
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
1/2 cup chopped fresh dill
1/2 cup chopped fresh mint leaves
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, mint, 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: Recipe Courtesy of Food Network - Barefoot Contessa at Home (Adapted)