Tuesday, August 18, 2009

Roasted Shrimp and Orzo

Betty L. served this yummy Roasted Shrimp and Orzo at our August get-together. She is a big fan of Ina Garten. This recipe is from Garten's Barefoot Contessa at Home cookbook.
Roasted Shrimp and Orzo (Barefoot Contessa at Home)

1/2 cup olive oil + 1 tbl. olive oil, + enough to drizzle over shrimp
3/4 lb. orzo (rice shaped pasta)
Kosher salt and fresh-ground black pepper
1/2 cup fresh-squeezed lemon juice
2 lbs. peeled and deveined shrimp (16-18 count per pound)
1 cup scallion, minced
1 cup fresh dill, chopped
1 cup fresh flat leaved parsley, chopped
1 cucumber, seeded and diced
1/2 cup red onion, diced
12 oz. feta, large diced
  • Preheat oven to 400-degrees.
  • Cook orzo al dente in water with 1 tbl. salt and dash of olive oil for 9-11 minutes. Drain.
  • Whisk lemon juice, 1/2 cup olive oil 2 tsp. salt and 1 tsp. pepper. Pour over hot pasta in bowl and stir.
  • Put shrimp on sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Toss and roast 5-6 minutes until cooked.
  • Add shrimp to orzo. Add scallions, dill, parsley, cucumber, onion, 2 tsp. salt and 1 tsp. pepper. Toss. Add feta and stir easy.
  • Allow flavors to blend at room temperature for one hour, or refrigerate overnight. Serve at room temperature.
Serves 6

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