ShrimpCooked3

This recipe is a winner.  Period.  I make this for all kinds of parties and get-togethers and am asked for the recipe nearly every time.  My husband loves it and he doesn’t like scallions, feta or dill.  (Seriously.)  It’s an Ina Garten original that I’ve just adapted a bit to my taste – cutting back on the onions and herbs (which I think are a little heavy) and adjusting the shrimp-to-pasta ratio.  You can serve this warm, room temperature, or cold.  It’s great as a lunch or dinner entree, as a special side dish at a party, or to pack in brown bag lunches.  Have I gushed enough?  Ok, just try it.  You’ll love it.

Ingredients:
1 pound orzo pasta
1/2 cup fresh lemon juice
2 pounds shrimp, peeled and deveined (I usually use 21 to 25 count)
1 cup minced scallions (white and green parts)
3/4 cup chopped fresh dill
3/4 cup chopped fresh flat-leaf parsley
1 english cucumber, seeded and diced
3/4 pound feta, crumbled into medium pieces
Olive oil
Salt and pepper

Preheat the oven to 400 degrees.  Place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper, then toss to combine.  Spread them in a single layer and roast until just cooked through.  Depending on the size of the shrimp it will take 4-6 minutes.  Keep an eye on them so they don’t overcook!

Meanwhile, cook the pasta according to package directions, to just al dente.  While the pasta is cooking, whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon pepper.  When the pasta is cooked, drain and pour into a large bowl, and pour half of the lemon vinaigrette over it.  Stir well.

When the shrimp are cooked, add them to the orzo along with the scallions, dill, parsley, cucumber, and feta.  Toss to combine, then taste for seasoning.  Generally I will add most or all of the remaining lemon vinaigrette, along with another 1/2 teaspoon each of salt and pepper.  However, you can adjust it to your preference.

Set aside for an hour or so to allow the flavors to blend.  If you want to serve it the next day, I suggest waiting to add the cucumbers until an hour or so before you serve it, so they stay crunchy.

Click here for Ina’s original recipe and directions.