Fill a large pot with water, add 1 tbsp of salt and a teaspoon of oil, and bring the water to a boil. Add the orzo and simmer for 9-11 minutes, stirring occasionally, until its cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 tsps salt and 1 tsp 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 5-6 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 tsps salt, and 1 tsp pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavours to blend, to refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
Originally Submitted
4/30/2011
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