ROASTED SHRIMP & ORZO
This is a staple during the Spring and Summer months in my home. It is an easy meal to put together and requires no side dish. Fresh shrimp is best but most are probably like me do not live near the ocean so frozen is fine, be sure to thaw. Also, after roasting shrimp you might be like me and never go back to boiling again,...
Provided by Mary Schrum
Categories Seafood
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 500 degrees
- 2. Fill large pot with water add about 1 tablespoon of salt and a splash of olive oil, bring to boil. Add orzo and simmer 9-11 minutes, stirring occasionally, cook to al dente. While pasta is cooking whisk together lemon juice with 1/2 cup of olive oil, 2 teaspoon salt and 1/2 teaspoon freshly ground pepper. Drain pasta and put in your large serving bowl, pour mixture over hot pasta and stir well.
- 3. Place shrimp on sheet pan, drizzle with olive oil and sprinkle with salt and pepper, toss to combine and spread out to single layer. Roast for 4-6 minutes, until cooked through, pink. Do not overcook. Add shrimp to orzo and toss. Let cool 5 minutes. Then add scallions, dill, cucumber, 2 teaspoon salt, 1 teaspoon pepper, toss well. Cool another 10 minutes and add feta. Let sit at room temperature for an hour before serving. If you refrigerate it, bring back to room temperature and taste again for seasoning. You usually have to add some fresh dill again.
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