ROASTED SHRIMP & ORZO

February 12, 2012

There are great three strengths to this meal: 1) delicious served hot or cold 2) FAST and 3) makes enough for a big group, or like, all of your lunches for a week. And it is a pretty proud accomplishment for me because since I made it a year ago, both of my room mates have requested the recipe. They are excellent cooks, so this is a big deal. One of them who particularly raves about it has come to be a person I can’t make it without thinking of her. Which is fun when food comes to have memories and connections to relationships in that way.

I love the lemon and fresh dill! Very spring and summer feel.

This thing is begging to be made for shower type events or other lunch settings, with or without the shrimp.

Roasted Shrimp & Orzo
Serves eight

3 pounds of shrimp
1 pound orzo, cooked al dente
1/2 cup lemon juice
1/2 cup olive oil, plus additional
1/4 cup dill, chopped
1 cup parsley, chopped
2 teaspoons salt, plus additional
1 teaspoon pepper, plus additional
1 cup scallions, sliced
1/2 cucumber, diced
1/2 red onion, diced
1 cup feta, crumbled

Preheat the oven to 400 degrees. Arrange shrimp on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 7-10 minutes.

Stir together lemon juice, olive oil, dill, parsley, salt, and pepper in a large bowl. While still hot, mix orzo into lemon juice mixture. Fold in shrimp, scallions, cucumber, and red onion. Chill if desired. Top with feta to serve.

ROASTED SHRIMP & ORZO
 
Author:
Ingredients
  • 3 pounds of shrimp
  • 1 pound orzo, cooked al dente
  • ½ cup lemon juice
  • ½ cup olive oil, plus additional
  • ¼ cup dill, chopped
  • 1 cup parsley, chopped
  • 2 teaspoons salt, plus additional
  • 1 teaspoon pepper, plus additional
  • 1 cup scallions, sliced
  • ½ cucumber, diced
  • ½ red onion, diced
  • 1 cup feta, crumbled
Instructions
  1. Preheat the oven to 400 degrees. Arrange shrimp on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 7-10 minutes.
  2. Stir together lemon juice, olive oil, dill, parsley, salt, and pepper in a large bowl. While still hot, mix orzo into lemon juice mixture. Fold in shrimp, scallions, cucumber, and red onion.
  3. Chill if desired. Top with feta to serve.

Adapted from Ina Garten.

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