ROASTED SHRIMP & ORZO

Roasted Shrimp & Orzo image

Provided by Mary Schrum

Categories Seafood

Time 1h5m

Number Of Ingredients 11

kosher or sea salt
good olive oil
8 oz orzo pasta, uncooked (i use whole wheat)
3/4 c lemon juice, fresh
1/2 c good olive oil
black pepper, freshly ground
2 lb shrimp, peeled and deveined (16-18 count) if frozen, thaw
2 bunch scallions, white and green part (1 to 11/2 cups)
1 - 1 1/2 c fresh dill, chopped
1 hothouse cucumber, unpeeled, seeded and medium-diced
8 oz good feta cheese, crumbled

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.