Thursday, August 20, 2009

:: Thursday's Recipe Rodeo ::

It's time for Thursday's Recipe Rodeo! This is the place to get some new recipes or a maybe even a twist on an old one. Feel free to take any recipe that is posted on here and use it as you please.

Although we have been smothered in smoke from the recent fires and covered in fog, the sun has made just enough of an appearance to keep it feeling like summer and when I think of summer food, shrimp comes to mind. It is light, delicious, diverse and easy to prepare.

Today's Round Up: Light and Easy

This is one of my new favorite recipes. I made it a while ago and have since adapted it from my namesake The Barefoot Contessa - Ina Garten. (Those of you who know my maiden name will get that)

Roasted Shrimp and Orzo

* Kosher or Sea salt
* Olive oil
* 3/4 pound (2 Cups) orzo pasta
* 1/2 cup freshly squeezed lemon juice (3 lemons)
* 1 tsp. lemon zest
* Freshly ground black pepper
* 1 - 2 lbs. shrimp, peeled and deveined
* 1 cup minced scallions
* 1/2 cup chopped dill (I often leave this out as Markus doesn't care for dill)
* 1 cup chopped fresh flat-leaf parsley
* 1 red bell pepper, diced
* 1 cucumber, unpeeled and diced
* 1/2 cup small-diced red onion
* 3/4 pound feta cheese, diced (crumbled is fine too)

Directions

Preheat the oven to 400 degrees F.

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 cup olive oil, 2 teaspoons salt and 1 teaspoon of 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, bell pepper, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for at least 1 hour to allow the flavors to blend, or refrigerate overnight (BEST flavor is achieved this way!) It is fabulous served either cooled or at room temperature.

Remember, if you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo, and if you don't have a blog and want to share a recipe with us, leave it in the comments!

Looking forward to getting some of YOUR recipes!

Click here for a printable version of Roasted Shrimp and Orzo

1 comment:

Sally said...

This looks amazing! I fully intend to join the round-up when I move to Connecticut. :) I'm staying with my sister and we just bought some Orzo. This is perfect. Now all we need is shrimp and lemons!