Tuesday, October 14, 2008

Roasted Shrimp Orzo


When we lived back East, we spent many Friday nights at the home of our friends, John and Mercy. We ate simple pasta dinners, drank wine, and laughed all evening.

When I made this recipe last week, I was immediately transported back to Mercy's house. This simple pasta dish just begs for you to invite some friends over, crack open a bottle of wine, and spend an evening NOT in the kitchen.

I know that some of you don't like shrimp, but this dish could easily be made with roasted chicken (I use the method described here). And, I know that some of you don't like feta, but you could really use any cubed cheese in this recipe.

See, friends and fam: I really do listen!

I hope you'll try this one. And, invite some friends over to share it with you.

Roasted Shrimp Orzo
recipe from Barefoot Contessa at Home

3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
Salt
Olive oil
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 cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound 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, 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.

7 comments:

  1. I love shrimp and feta - woohoo! Can't wait to try it!

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  2. Oh, do you think pepsi will taste okay with it?

    ;-)

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  3. Um. NO.

    Pepsi will leave your mouth with a nasty aftertaste. Ick. Try it with a Coke! ;)

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  4. Sounds yummy! And I think I'll drink with iced tea or cherry coke! Absolutely LOVE feta!

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  5. OH, Sar... I need this dish.

    Now.

    Now, now, now.

    I'm coming over to swipe your leftovers.

    Amazing. And I love Barefoot Contessa.

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  6. Great minds think alike...I just bought shrimp at the store last night and then you post a FAB looking recipe to make with it...woot! Thanks! :)

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  7. 1. Yes I'm actually up this late. Long story. Although, if I stay up a little while longer, I might actually get to kiss Dave good-bye as he leaves for work. Yikes.

    2. This looks amazing. I think we need another family dinner at your house. LOL. Or better yet, adult dinner with all the food and all the wine. And the kids terrorizing a babysitter.

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