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 all of your lunches for a week. And it is a pretty nice 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!
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.
- 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
- 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.
Adapted from Ina Garten.
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