Recipes.There are many reasons to love Spring and Summer. Beautiful weather, blooming flowers, picnics and barbeque's are all some of my favorite things in the world. Another reason why I
love this time of year is because of "Summer Salads."
I love Summer Salads because they are usually easy to make and can be made way in advance...so no slaving over a hot stove when you should be outside enjoying the beautiful weather. And of all of the salads that I have made over the years, Roasted Shrimp with Orzo is by far mine and my husbands favorite. Another Barefoot Contessa recipe (what did I do before Ina?), Roasted Shrimp with Orzo definitely needs to be added to your arsenal of go-to dishes.
Roasted Shrimp with OrzoServes 12
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.
**Note: Until you find the feta that you prefer, I would start by only putting 1 teaspoon of salt. I have tried some fetas that are unbelievably more salty than others, which can be overwhelming if you over season.