Roasted Shrimp and Orzo 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. So I bastardized it a bit.  I put in a bit more orzo, a bit less shrimp.  I don’t like scallions or onions, but I compromised and kept in the onion and left out the scallions.  I also left out the feta.  I have no idea what a hothouse cucumber is so I used a regular one.  I also put in a lot less dill (but you could still really taste it, so I think I made the right choice there).  It was very good and has a skill level of imbecile, so it was perfect for me. (recipe via)

by subjecttomeg-deactivated2009062

Roasted Shrimp and Orzo

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.

So I bastardized it a bit.  I put in a bit more orzo, a bit less shrimp.  I don’t like scallions or onions, but I compromised and kept in the onion and left out the scallions.  I also left out the feta.  I have no idea what a hothouse cucumber is so I used a regular one.  I also put in a lot less dill (but you could still really taste it, so I think I made the right choice there).  It was very good and has a skill level of imbecile, so it was perfect for me.

(recipe via)

2 years ago
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