ROASTED SHRIMP & ORZO

February 12, 2012
Rachel Schultz

There are three strengths to this meal: 1) Delicious served hot or cold 2) FAST 3) Makes enough for a big group, or like, all of your lunches for a week. And it’s a pretty proud accomplishment for me because since I made it a year ago, both of my room mates have requested the recipe. They’re excellent cooks, so this is a big deal.

Roasted Shrimp and Orzo from Rachel Schultz

Roasted Shrimp & Orzo
Serves 7-8

3/4 pound orzo, cooked al dente
3 pounds of shrimp
1 tablespoon olive oil
1/2 cup lemon juice
1/2 cup olive oil
1 cup scallions, minced
1 cucumber, diced
1/4 red onion, diced
1/4 cup dill
1 cup parsley, chopped
10 ounces feta, crumbled
Salt & pepper

Preheat the oven to 400 degrees. Arrange shrimps on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 5-6 minutes.

Mix cooked orzo in a large bowl with 1/2 cup olive oil, lemon juice, and salt & pepper.

Add shrimp, scallions, cucumber, red onion, dill, parsley, and feta. Stir together and refrigerate.

ROASTED SHRIMP & ORZO
 
Author:
Serves: 7-8
Ingredients
  • ¾ pound orzo, cooked al dente
  • 3 pounds of shrimp
  • 1 tablespoon olive oil
  • ½ cup lemon juice
  • ½ cup olive oil
  • 1 cup scallions, minced
  • 1 cucumber, diced
  • ¼ red onion, diced
  • ¼ cup dill
  • 1 cup parsley, chopped
  • 10 ounces feta, crumbled
  • Salt & pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. Arrange shrimps on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 5-6 minutes.
  3. Mix cooked orzo in a large bowl with ½ cup olive oil, lemon juice, and salt & pepper.
  4. Add shrimp, scallions, cucumber, red onion, dill, parsley, and feta.
  5. Stir together and refrigerate.

Adapted from Ina Garten.

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