Shrimp and Feta Orzo with Dill

This recipe comes straight from the one and only, Ina Garten. This dish is simple to make and packed with mouth watering ingredients. Filling and flavorful, this chilled dish is perfect as a side or a main course on a hot day...or let's face it...any day!

Prep: 10

Cook: 18

Total: 28

Yield:6 people

Ingredients

1 tablesppon Kosher salt for the pasta water
2 teaspoons salt for the dressing
1 teaspoon black pepper freshly ground, for the dressing
½ cup extra virgin olive oil for the dressing
½ tablespoon extra virgin olive oil for the pasta water
2 teaspoons extra virgin olive oil to coat shrimp
¾ pound orzo rice shaped pasta
½ cup lemon juice 3 lemons, freshly squeezed
2 pounds shrimp 16-18 count, peeled and deveined
1 cup scallions white and green parts, minced
1 cup dill fresh, chopped
1 cup flat leaf parsley fresh, chopped
1 whole cucumber hothouse, unpeeled, seeded and medium diced
½ cup red onion diced small
¾ pound feta cheese good quality, large diced

Instructions

1. Preheat the oven to 400 degrees F, or 204 degrees C.
2. Fill a large pot with water. Add 1 tablespoon of salt and 1/2 tablespoon extra virgin olive oil. Bring the water to a rolling boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain orzo and pour into a large bowl.
3. In a small 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.
4. Meanwhile, place the shrimp on a sheet pan, drizzle about 2 teaspoons olive oil, and sprinkle with salt and pepper. Toss to combine and spread out into a single layer. Roast for 5 to 6 minutes, until the shrimp are just pink and cooked through. Don’t overcook or shrimp will be rubbery!
5. Add the shrimp to the orzo. Next, 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.
*Note: If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Notes

I halved all ingredients, which makes just enough for two, plus leftovers for one big lunch or two reasonable portions. I didn’t have quite 1lb. shrimp, so I cut the shrimp I did have in half crosswise and roasted from there, about 12 oz. I used almost an entire cucumber, and it worked well.

Nutrition

Recipe By:Cheryl Malik