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
Fans Also Made:
None found
RATE THIS RECIPENutrition
Source: Ina Garten
my-easy-cooking.com says
I love everything about this recipe…the author, the ingredients, dill, my favorite herb and the whole bowl full of deliciousness!!!
Chef Aimee says
I love Ina, and wow do I love dill! There is no such thing as too much dill for me! 🙂
Kristen @ Change of Pace says
What an awesome summery dish! I love Ina Garten 🙂
Barbara says
Ina uses dill a lot doesn't she? Luckily I love it. I think her shrimp salad is one of the best I've ever had. My kids always demand I make it when they're visiting.
This is the first time I have seen her shrimp and orzo salad. It looks wonderful!
bellini valli says
This does sound amazing and a recipe I really want to try:D
Cinnamon-Girl says
This sounds totally delicious! I love that you can eat it hot and cold – I would of done the same thing!
Kristin says
I will tell you a secret if you promise not to tell anyone… I have never tried any of Ina's recipes. I used to watch her on the food channel but never saw anything that I just had to try. 😡 I know, I know. Luckily, I have you to relay on the good recipes so that I can try them. This looks like something my husband and I would love! Super easy to make and sounds perfect for a hot summer night. I am bookmarking this one.
Ana Powell says
Lovely dish, so perfect and colourful ?
Raina says
Great dish! It is true; anything I have tried from Ina has been great, definitely not true with all cookbook authors or chefs. I have only one of her cookbooks and love it. The flavor combo in this sounds really good. Wow! One whole cup of dill!
Chow and Chatter says
oh wow this is perfect for summer love it
Joyce says
I had company for a few days and made this. I was going to post about it next Friday but will now wait. I feel in love with this recipe last year. I do not use all the fresh dill the recipe calls for. Yes we have served this hot and cold. Definitely a crowd pleasing recipe and good for leftovers. I wish Ina would tell you the amount of servings in her cookbook. I also made her triple berry muffins and her peach and blueberry cobbler. Needless to say my guests want to come back for another visit and left with copies of the recipes. I have one muffin left and hid it from my husband so I can eat it later all by myself:-)
Cool Lassi(e) says
Fabulous salad..perfect for summer.
Susi says
Sounds absolutely incredible and delicious. I'm adding this to my menu for the next week!
Tv Food and Drink says
Shrimp and dill = the peanut butter and jelly of classy palettes. This looks great and there is a lot of shrimp in my kitchen at the moment. Gonna have to make this.
elra says
It's my preference meal for lunch or dinner. Sounds perfect Kathleen.
Pam says
This is a great recipe with all those good ingredients! I love the pic of the dill in the jar and I can't wait till it is available here. It gives the kitchen a wonderful aroma. Thanks for the recipe!
SprinkleBakes says
Oh my gosh YUM! And beautiful pics as usual!
Linda www.mykindofcooking.com says
Great recipe! I love the combination of shrimp and dill.
Monet says
This looks scrumptious. Shrimp and feta are some of my favorite foods. I would love to make this and serve it with a crusty loaf of bread.
http://anecdotesandapples.weebly.com
Jo says
I am SO hungry and this looks amazing. Would you mind if I stopped over for a late lunch 😉
Jo