Roasted Shrimp and Tomato Orzo with Feta… dinner tonight!
Oh do I ever have a good recipe for you! Recently, while visiting my family in Michigan, my mom made the most wonderful orzo salad with shrimp. Since we were already in Mount Pleasant at Whole Foods (and near Mount Pleasant Seafood!), we figured since it’s hotter then he!! here today, we would make a version of that for dinner… We combined a few recipes, and changed it up a bit. Instead of boiling the shrimp we roasted it in the oven. Also roasted some grape tomatoes. Roasting the shrimp and tomatoes really brings out the flavor. This is too tasty. Note that you can change up the ingredients however you like, add more of what you like and less of what you don’t! Also if you aren’t a dill fan you can also use parsley, marjoram or oregano! Using a hothouse cucumber means you don’t have to peel it (very thin skin), but if you have regular cucumbers, by all means, use them! If this sounds good to you, here’s the recipe:
ROASTED SHRIMP AND TOMATO ORZO SALAD WITH FETA
1 cup orzo
3/4 lb shrimp
1 tablespoon lemon juice
1 tablespoon red wine vinegar (can use white wine vinegar!)
1/4 teaspoon salt (I use Kosher salt, much better taste)
1/4 teaspoon ground pepper
Fresh or dried dill (to your liking)
1/3 cup olive oil
4 green onions, chopped (including tops)
Big handful of pitted Kalamata olives
6 oz. good feta cheese, crumbled
1 pint grape tomatoes, washed and dried
1/2-1 hothouse cucumber, diced (unpeeled and deseeded)
In a large pot of boiling water, cook the orzo according to package. Drain thoroughly.
In a large glass or stainless bowl whisk together the lemon juice, vinegar, salt, pepper and dill. Slowly add the oil while constantly whisking (to emulsify).
Heat the oven to 400. Pat the shrimp dry and toss with olive oil, spread on baking sheet lined with heavy duty aluminum foil (to ease cleanup), sprinkle with salt and pepper. Roast for about 5-6 minutes. Watch carefully. DO NOT OVERCOOK! Remove from oven and set aside.
Increase oven temp to 425. Toss the grape tomatoes in olive oil, spread on baking sheet lined with heavy duty aluminum foil, sprinkle with salt and pepper. Roast for approximately 15 minutes OR until tomatoes begin to burst. Remove from oven and set aside.
Add the orzo, shrimp, tomatoes, green onions, cucumber, olives and feta to the dressing and toss gently.