Best Roasted Shrimp And Orzo Recipes

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ROASTED SHRIMP AND ORZO



Roasted Shrimp and Orzo image

Provided by Ina Garten

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 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 of 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 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  • Add the shrimp to the orzo and then add 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.

BAREFOOT CONTESSA'S ROASTED SHRIMP AND ORZO



Barefoot Contessa's Roasted Shrimp and Orzo image

Make and share this Barefoot Contessa's Roasted Shrimp and Orzo recipe from Food.com.

Provided by Juenessa

Categories     Healthy

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

kosher salt
olive oil
3/4 lb orzo pasta (rice-shaped pasta)
1/2 cup fresh lemon juice (3 lemons)
fresh ground black pepper
2 lbs shrimp, peeled and deveined
1 cup minced scallion, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 lb good feta cheese, large diced

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
  • Add the orzo and simmer for 9 to 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 of 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 to 6 minutes, until the shrimp are cooked through.
  • Don't overcook!
  • Add the shrimp to the orzo and then add 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.
  • **Cook time does not include setting aside for 1 hour to allow flavors to blend.

Nutrition Facts : Calories 568.5, Fat 15.8, SaturatedFat 9, Cholesterol 369.4, Sodium 2080.3, Carbohydrate 53.6, Fiber 3.2, Sugar 6.2, Protein 51.1

GRILLED SKIRT STEAK WITH SWEET ROASTED TOMATO SAUCE AND ROASTED SHRIMP, BLACK BEAN AND ORZO SALAD



Grilled Skirt Steak with Sweet Roasted Tomato Sauce and Roasted Shrimp, Black Bean and Orzo Salad image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 32

1 skirt steak (about 2 pounds)
Salt and ground black pepper
1 cup fresh orange juice
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2 teaspoon ground cumin
1 clove garlic
1 pint sweet grape tomatoes
2 cloves garlic
1 serrano chile pepper, halved
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 cup chicken stock
1 teaspoon agave nectar
1 1/2 pounds shrimp, 31/40 size, peeled and deveined
1/4 cup extra-virgin olive oil
Salt and ground black pepper
2 cups canned black beans, drained and rinsed
2 cups chopped cucumber
2 cups chopped red onion
2 cups chopped red bell pepper
8 ounces crumbled feta
1 cup chopped fresh parsley
1 cup chopped fresh cilantro
1 cup fresh squeezed lime juice
1/2 cup chopped poblano chile pepper
1 serrano chile pepper, minced with seeds
2 cloves garlic, minced
8 ounces orzo, cooked to al dente

Steps:

  • For the steak: Sprinkle the skirt steak with salt and pepper.
  • In a blender, add the orange juice, oil, cilantro, parsley, cumin and garlic and puree until smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Seal the bag and shake gently to coat the steak. Marinate the steak in the fridge for 1 hour. Bring the steak to room temp before grilling.
  • For the tomato sauce: Preheat the oven to 400 degrees F. On a baking sheet, toss the tomatoes, garlic and serrano with 1 tablespoon olive oil, salt, pepper and cumin. Roast in the oven for 10 minutes. Transfer to a blender and blend with the chicken stock.
  • Heat the remaining 1 tablespoon olive oil in a saucepan over low heat and add the sauce from the blender. Add the agave and simmer for 5 minutes. Remove from the heat and set aside.
  • For the salad: Spread the shrimp out on a baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast the shrimp in the oven until cooked through, 10 to 12 minutes. Set aside and let cool.
  • Combine the beans, cucumber, onions, bell pepper, feta, parsley, cilantro, lime juice, poblano, serrano and garlic in a large bowl and toss to combine. Add the shrimp, orzo and the remaining 2 tablespoons olive oil. Stir together, taste and season with salt and pepper.
  • To finish: Preheat a grill or grill pan to medium-high heat and grill the steak 4 to 5 minutes on each side for medium/medium-rare. Let rest, and then slice the steak and serve on top of the salad topped with tomato sauce.
  • Cook's Note: If making this dish for children, you can limit the heat by substituting diced carrots for serrano chile peppers in the tomato sauce and the salad.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

ROASTED SHRIMP, CORN, ORZO, LEMON, AND PARSLEY SALAD



Roasted Shrimp, Corn, Orzo, Lemon, and Parsley Salad image

Yum-my! This is such a light, flavorful recipe. I LOVE the addition of orzo. I used a little less basil than called for and it turned out great, so feel free to adjust as you see fit - this recipe is so good it can handle it!

Provided by amelia schaffner

Categories     Pasta Salads

Time 45m

Number Of Ingredients 13

few pinch salt
3 ears of white corn, peeled and cleaned
3/4 lb orzo pasta, uncooked
1/2 c olive oil, extra virgin
5 lemons (juice of 3, plus 2 quartered to serve)
1 tsp black pepper, fresh ground
2 lb shrimp, peeled and deveined
1 sweet onion, thinly sliced
1 Tbsp red wine vinegar
1 Tbsp brown sugar
1 c fresh basil, chopped
1 c fresh parsley, chopped
10 dash(es) hot sauce (like tabasco)

Steps:

  • 1. Preheat the oven to 400 degrees F.
  • 2. Fill a large pot with water, add 1 tablespoon of salt, and bring the water to a boil. Boil (alternatively you can also steam or grill) the cleaned ears of corn for 10 minutes then remove them with tongs and set aside.
  • 3. In the same boiling water, add the orzo and simmer for 8-9 minutes, stirring occasionally, until it's cooked al dente. While the pasta boils, cut the kernels off the corn using a sharp knife and set aside in a bowl. Once the orzo is ready (taste before deciding!) drain it and pour it into a large bowl.
  • 4. Whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon of pepper. Pour over pasta and stir well.
  • 5. 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 to 6 minutes, until the shrimp are cooked through but do not overcook. They should just turn pink.
  • 6. While the shrimp is cooking place the shaved onion, red wine vinegar and brown sugar in a microwave safe bowl, drizzle with olive oil and toss well. Cover and microwave on high for 10 minutes. This will slightly caramelize and soften the onions. Add the shrimp and the onions to the orzo.
  • 7. Now add the parsley and basil, then season as needed with more salt, pepper and hot sauce. Toss well.
  • 8. 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. Serve with lemon wedges (and more hot sauce for the guests to add as desired).

ROASTED SHRIMP AND ORZO



Roasted Shrimp and Orzo image

Make and share this Roasted Shrimp and Orzo recipe from Food.com.

Provided by lvlrs_l3urnside

Categories     Healthy

Time 20m

Yield 1 orzo salad, 6 serving(s)

Number Of Ingredients 10

kosher salt
olive oil
3/4 lb orzo pasta
1/2 cup fresh lemon juice (3 lemons)
fresh ground black pepper
2 lbs shrimp, peeled and deveined
1 cup minced scallion, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1/2 cup small-diced red onion

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
  • Add the orzo and simmer for 9 to 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 of 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 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  • Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
  • Toss well.
  • 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.

Nutrition Facts : Calories 338.2, Fat 2.6, SaturatedFat 0.4, Cholesterol 190.5, Sodium 869.1, Carbohydrate 48.5, Fiber 2.9, Sugar 3.1, Protein 28.9

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