Roasted Shrimp & Orzo

This meal has three strengths.
1. Delicious served hot or cold
2. FAST
3. Makes enough for a big group, or like, all of your lunches for a week

Roasted Shrimp & Orzo
Makes a huge bowl, about 6 big servings

3/4 pound orzo pasta
3 pounds of shrimp
1 cup scallions, minced
1 hothouse cucumber, diced
1/2 cup red onion, diced
1 cup fresh dill
1 cup fresh parsley
5 ounces feta cheese
3 lemons
Salt and pepper

Preheat the oven to 400 degrees. In a large pot of boiling water, add orzo and stir occasionally, until cooked al dente. Meanwhile, remove the tails of the shrimp. Cover with olive oil and sprinkle with salt and pepper. Mix together and arrange in an even layer on a baking sheet. Roast for 6 minutes.

Drain orzo and in a large bowl mix in 1/2 cup olive oil, the juice of 3 lemons, salt & pepper. Add shrimp, onions, scallions, cucumber, parsley, and dill.

Cover and store in fridge overnight. Add feta before serving. Or, add feta immediately and enjoy the dish warm.This dish is a pretty proud accomplishment for me because since I made it a year ago, both of my room mates have requested the recipe. They’re excellent cooks, so this is a big deal.

For more of your favorite crustaceans, check out Pineapple Bowl Shrimp or Spicy Shrimp Marinade.

Recipe modified from Ina Garten.

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