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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Roasted Shrimp and Orzo Salad Recipe

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This recipe for Roasted Shrimp and Orzo Salad, by , is from The Pola Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
D Pola

Category:
Category:

Ingredients:  
Ingredients:  
Kosher or Sea Salt

Olive Oil

3/4 lb Orzo pasta

1/2c Fresh lemon juice

2lbs Raw peeled and deveined shrimp, medium size, Remove tails.

1 c Minced green onions
green and white parts included

3/4 c Fresh dill, finely chopped

1 c Chopped flat leaf (Italian) parsley

1/2 c Minced red onion

1 English cucumber, unpeeled, seeded, medium diced.

3/4 lb Good Feta cheese, crumbled

Directions:
Directions:
In a large pot of water, add 1 Tbsp of salt and a splash of olive oil. Bring to a boil. Add orzo and simmer 9-11 min. stirring occasionally.

Drain and pour into a large bowl. Whisk together 1/2 c olive oil, 2tsp salt, 1tsp pepper and the lemon juice. Pour over hot pasta, stir well and set aside. Pasta should absorb the juice mixture.

Place shrimp on a sheet pan, drizzle with olive oil, salt & pepper. Toss to combine and spread out on pan. Cook for 5-6 min until shrimp turns pink. do not over cook.

Add shrimp to orzo then remaining ingredients. Toss well, Add feta cheese and stir.

Set aside at room temp for 1 hour before serving or refrigerate overnight to be taken out and allowed to get to room temperature before serving.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 min

 

 

 

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