

I made a few things for the party -- Mushroom, Asparagus & Fontina Frittata (cut into wedges), Tomato, Pesto & Goat Cheese Brushetta, Maple & Rosemary Mixed Nuts, and....this Roasted Shrimp & Orzo Salad (which was my personal favorite...Nick liked the brushetta best).
This is the perfect dish for any Spring / Summer party, lunch, or light dinner. It's served room temperature so it is perfect for a picnic or potluck dinner with friends.
Barefoot Contessa at Home
kosher salt
good olive oil
3/4 lb orzo (sub quinoa or brown rice pasta for gluten-free)
1/2 cup freshly squeezed lemon juice (2-3 lemons)
freshly ground black pepper
2 pounds shrimp, 16 to 18 count, peeled and deveined (I only used 1 lb because I'm cheap and I thought it was perfect)
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-left parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced (also known as English cucumber)
1/2 cup small-diced red onion
3/4 pound good feta cheese, crumbled
1/4 cup pine nuts, toasted (this was my own addition b/c I couldn't believe the recipe didn't call for them....just seemed like second nature!)
Preheat oven to 400 degrees
Fill a large pot with water, add 1 tablespoon salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, sitrring occasionally, until it is 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 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 5-6 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, toasted pine nuts, 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.
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