Fresh-herb orzo and roasted shrimp

Posted by Dana McMahan on April 14, 2008

I am lucky to work with a group of people who also like food -- talking about, cooking it, and obviously eating it. A few months ago one of my colleagues brought a tupperware container of leftovers to me. "You have to try this shrimp and orzo," he said. "You'll love it." (None of us are given to false modesty when it comes to our cooking either.)

I took the dish home, pleased with the easy dinner, but wondered what to say the next day if I didn't love it. I needn't have worried. It was delicious. Bursting with the fresh bright flavors of dill and parsley, crunchy with cucumber and red onions, and studded with chunks of feta, this dish inspired months of my nagging my co-worker for the recipe. Finally this weekend he emailed it to me. It's best when it sits overnight to let the flavors mingle, so we made it last night and lunched on it today. It makes a lot, but it keeps well so if you don't mind eating the same thing for a couple days in a row it would feed you for a while. This would also be a terrific dish to take to a picnic.

Here's the recipe. (I added the mozzarella and pine nuts. The original version called for two pounds of shrimp but I cut that to one.)

Kosher salt
Olive oil
¾ pound orzo
½ cup freshly squeezed lemon juice
Freshly ground pepper
1 pound (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, seeded and medium-diced
½ cup small-diced red onion
¾ pound feta cheese, large diced
About a dozen small mozarella balls, halved

Heat oven to 400°

Fill a large pot with water. Add 1 tablespoon of salt and a splash of oil. Bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it is cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons salt and 1 teaspoon 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. Then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt and 1 teaspoon pepper. Toss well. Add the feta and mozzarella and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend or refrigerate overnight. If refrigerated, bring back to room temperature and taste for seasonings before serving. Sprinkle with pine nuts.

TAGS: Dill, Orzo, Shrimp
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[ READER COMMENTS ]

1. 1

   D. said:

   I'm so making this! I swear!

   First, though, I have to make a list of the ingredients. Then, uh, I have to buy said ingredients. But then? Then? I'm so making this!

   Posted at 05:17 PM, on April 15 2008

1. 2

   D. said:

   Done! I made this yesterday! Fabulous! And it was even easy! Thanks!

   Posted at 09:19 AM, on April 28 2008

1. 3

   Dana McMahan said:

   Yay! And aren't the leftovers great!?

   Posted at 07:02 AM, on April 29 2008

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