Roasted Shrimp and Orzo

As much as I am looking forward to fall, I am still enjoying the tastes of summer and trying to cook as many summer recipes as I can before the fall produce hits the stores. Last night was no exception we started with a grilled watermelon salad and for the main course, one of my favorites, roasted shrimp and orzo, inspired by this recipe.

Roasted Shrimp and Orzo

*This recipe yields quite a lot so no need to follow the below recipe exactly, just add what you like, and as much as you like, just like I did!

• Kosher salt
• Olive oil
• 3/4 pound orzo pasta
• 1/2 cup freshly squeezed lemon juice
• Freshly ground black pepper
• 2 lbs shrimp, peeled and deveined, if they do not come deveined just run your knife along the under side of the shrimp and you can pull out the vein.
• 1 cup minced scallions
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat leaf parsley
• 1 cucumber, unpeeled, seeded, and chopped
• 1/2 cup small diced red onion
• 3/4 pound feta cheese, large diced, not crumbled

Preheat the oven to 400 degrees. Fill a large pot with water, add a little salt and a drizzle of olive oil, once it comes to a boil add the orzo and simmer for 9-11 minutes, stirring occasionally, until the pasta is cooked. Drain the pasta and pour into a large bowl. Whisk together the the lemon juice, 1/2 cup of olive  oil, 1 teaspoon of pepper, and 2 teaspoons of salt. Pour over the hot pasta and stir well. This will keep the pasta from being a congealed mess with everything else is being prepared.

Put the shrimp on a sheet pan, drizzle with olive oil, and sprinkle both sides of the shrimp with salt and pepper, toss to combine. Roast in the oven for 5 to 6 minutes.

Before

After! 

Add the shrimp to the orzo, then add the dill, scallions, cucumber, parsley, onion, 2 teaspoons of salt, and one teaspoon of pepper.

Toss well, add the feta and toss lightly being careful to not break up the feta.

Set aside at room temperature for 1 hour to allow the flavors to blend then serve. Or if you are making it ahead of time refrigerate overnight, taste again for seasoning, and bring back to room temperature before serving.

What summer recipes are you planning to make before summer is over?