Wednesday, July 14, 2010
Janet here: It's hotter than Hades here in the Northeast, a distinct difference from the Bay area in California where the top temperature last week was about 75 degrees. I have to say I did not miss the heat and humidity of the Northeast. But here I am and so I decided to offer up something on the cool side for a hot night. Yes, you have to cook the orzo and quickly roast the shrimp either on the grill or in the oven, but that's temporary heat my friends. Add a little bread and you've got a complete (and delicious I might add) meal.
Roasted Shrimp and Orzo Salad
adapted from The Barefoot Contessa at Home
salt and olive oil
1/2 pound orzo
1/3 cup lemon juice
salt and pepper to taste
1 pound shrimp, peeled and deveined (I am kind of a fanatic about this part)
1/2 cup minced scallions, white and green parts
1/2 cup fresh dill, chopped
1 tablespoon dried parsley
1 small cucumber, peeled and diced in medium pieces
1/3 cup red onion, diced
1/2 pound feta cheese, crumbled
Heat oven to 400 degrees
Fill a pot with salted water with a splash of olive oil. Bring the water to a boil and add the orzo. Simmer for about 10 minutes until al dente. Drain and put in a large bowl.
Whisk together the lemon juice, olive oil, salt and pepper. Pour over hot pasta and stir well.
Place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper to taste. Toss to combine and then spread in a single layer. Roast about 5 minutes. Don't overcook.
Add the shrimp to the orzo. Add the scallions, dill, parsley, cucumber, onion and salt and pepper to taste. Toss well. Add feta and stir. Set aside at room temperature for 1 hour to allow flavors to blend or refrigerate overnight. Bring back to room temperature before serving.