Orzo with Shrimp, Feta and Dill
This was the perfect take-along-meal to our son's band concert last week. It was very hot that day and this salad was refreshing and easy to make at the last minute. Don't you love the take-out containers? You can find them at those food supply stores. The only problem is you have to purchase what seems like hundreds at a time..... I'm slowly working my way through my stash. I got this idea from the Barefoot Contessa show on Food Network. That's Ina Garten's show for those of you who don't know - her food and ideas are often in sync with mine. In fact, this is her recipe! Must give her total credit here!
Here's what you need:
1 pound orzo
1 fresh lemon, 1/4 C olive oil, pepper, salt (all to taste, all for the dressing)
lots of fresh parsley (mine came from my garden)
1-2 t dill (of course, Ina uses fresh....dried is fine)
raw shrimp, peeled and deveined
minced scallions, white and green parts - to taste
diced seedless cucumber
1/2 C small diced red onion - or to taste
3/4 pound good Greek feta cheese, cut in big cubesHere's what you do:
cook the orzo according to the package
make the dressing by whisking the lemon juice, oil, salt and pepper together
pour it over the warm orzo (that's the secret method.... warm orzo)
Add the remaining ingredients, being extra careful not to break up the feta....
Please continue reading for Ina Garten's method for roasting shrimp. It is the perfect way to cook shrimp.
Peel, devein, clean shrimp and dry them off with a paper towel.
Place them on a baking sheet, drizzle with a tiny bit of olive oil, salt and pepper.
Roast for 5-6 minutes at 400 degrees - do not over bake- you don't want them chewy.
I think this salad is best served at room temperature. If you have to refrigerate it before serving, bring it up to room temp before eating. It gets better the next day because the dressing soaks in.
Hope you enjoy this one!