"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Shrimp & Orzo Salad Recipe

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This recipe for Roasted Shrimp & Orzo Salad, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christine Vander Laan
Added: Sunday, September 21, 2008


Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 c. freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 lbs. (16 to 18 count) shrimp, peeled and deveined
1 c. minced scallions, white and green parts
1/4 c. chopped fresh dill
1/2 c. chopped fresh flat-leaf parsley
1 cucumber, unpeeled, seeded, and medium-diced
1/2 c. small-diced red onion
3/4 lb. good feta cheese, large diced

Preheat the oven to 400. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 c. olive oil, 2 t. salt and 1 t.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 to 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, 2 t. salt, and 1 t. 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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