I used a Barefoot Contessa Recipe with a few variations
Ingredients:
Kosher salt
Extra virgin olive oil
3/4 pound (12 oz) orzo
1/2 cup fresh lemon juice (3 lemons)
1 pound shrimp, peeled and deveined
1/2 red onion, minced
1 cucumber, unpeeled and diced
10 oz package grape tomatoes, halfed
8 oz feta, crumbled
1 cup flat leaf parsley
1 tbsp dill (recipe calls for 1 cup of fresh dill but I forgot it - the dried stuff works even though fresh would be better)
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| Fill large pot with water, add 1 tbsp salt and a splash of oil, and bring water to boil. Add the orzo and simmer for 9-11 minutes, stirring occasionally, until it's al dente. Drain and pour into a large bowl. |
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| Whisk together the lemon juice and 1/4 cup olive oil (*original recipe calls for 1/2 cup oil), and 2 tsp salt and 1 tsp pepper. Pour over the hot pasta and stir well. |
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| Place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with S&P. Toss to combine and spread out in a single layer. Roast for 5 minutes, until the shrimp are cooked through (the original recipe calls for 2 lbs and to be cooked for 5-6 minutes - I cooked my 1 pound for about 5 minutes and think I overcooked it a little). Add shrimp to hot past and stir in. |
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| Add onions, cucumber, tomatoes, parsley, dill, feta, S&P. Toss well. |
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| Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. The original recipe recommends to taste again for seasoning and bring back to room temperature before serving. |
Here is the original recipe: http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe/index.html
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| Hahaha, it's Henry and Seth! |
