Here’s another really wonderful recipe from the always incredible, Ina Garten. I know, I know. If it’s from Ina, it’s going to be fabulous! It is suggested that this recipe is served at room temperature. Well frankly, it’s so darn good, that when I first make it, we end up eating it hot. We can’t wait for the cool down period. It makes a large batch so there were lots left over. My family eats the leftovers straight out of the fridge without even bothering to heat it up. This dish is loaded with deliciously roasted shrimp. The roasting really intensifies the flavor of the shrimp. There’s an incredible amount of fresh dill and parsley. When you measure out one cup of chopped dill, you’ll be amazed at how much it actually is. There’s a generous amount of feta. The feta I used was pretty strong. Next time I’ll probably use a bit less. The only thing I don’t like about this pasta is eventually my fam eats it all and there’s no more in the fridge for moi!
Roasted Shrimp and Orzo
Ingredients
- Salt
- Olive Oil
- 3/4 Pound Orzo
- 1/2 Cup Fresh Lemon Juice
- To Taste Black Pepper
- 2 Pounds Shrimp Peeled and Deveined
- 1 Cup Green Onions White and Green Parts, Sliced
- 1 Cup Fresh Dill Chopped
- 1 Cup Fresh Flat Leaf Parsley Chopped
- 1 English Cucumber Peeled, Seeded and Diced
- 1/2 Cup Small Red Onion Diced
- 1/2-3/4 Pound Feta Cheese Large Diced
Instructions
- Preheat oven to 400 degrees.
- Fill a large pot of water, add 1 tablespoon salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9-11 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 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 5-6 minutes, until the shrimp are cooked through. Don't overcook!
- Add the shrimp to the orzo and then 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.
- Source: Ina Garten
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Nutrition
Source: Ina Garten
This dish/salad looks absolutely delicious!I'm a big fan of dill…apart from it finshing off a dish beautifully, it adds a wonderful zest to a seafood dish…like yours!
ronelle
This dish looks lovely. Nice job with the photos! I love dill and I don't cook with it nearly often enough.
I too am a devoted Ina fan. This looks stunning. Great photos, and a great post to go along with.As far as the feta goes, if you use valbresco french feta you will never have that overpowering feta thing going on. Lovely work.
I have to agree you can't go wrong with an Ina recipe. This looks for fabulous. Just a thought about Feta, try experimening with different brands. I found one at my farmers market that is not overly salty and so smooth and creamy it's really incredible.
Mimi
Everything about this dish is perfect! Your photo is gorgeous!
I know that I am posting twice but I just wanted to let you know that I nominated you for a Beautiful Blogger award because I love your blog. Your pictures always make me so hungry! The information and award are on my page.
http://holycannolirecipes.blogspot.com/2010/06/beautiful-blogger-award.html
I love Dill in just about anything! YUM
I love shrimp, and I love feta! This looks like a winner!
These ingredients sound wonderful together!
Colorful and delicious sounding, Kathleen, I like it.
The shrimp looks so perfectly cooked! I love the Greek flavors in this dish!
Ina's recipes are always fabulous! This meal looks terrific and would satisfy my new craving for dill. I love that stuff:)
I have made this recipe from Ina Garten and it truly is amazing!