FOOD + ENTERTAINING
ROASTED SHRIMP AND ORZO
Serves 6
Kosher salt Good olive oil ¾ pound orzo ( rice-shaped pasta )
½ cup freshly squeezed lemon juice ( about 3 lemons )
Freshly ground black pepper
2 pounds ( 16 to 18-count ) shrimp , peeled and deveined
1 cup scallions , white and green parts , minced
1 cup fresh dill , chopped 1 cup fresh flat-leaf parsley , chopped
1 hothouse cucumber , unpeeled , seeded and medium-diced
½ cup red onion , small-diced
¾ pound good feta cheese , large-diced
Preheat the oven to 400 degrees .
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 , ½ 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 , onion , 2 teaspoons salt and 1 teaspoon pepper . Toss well . Add the feta and stir carefully . Set aside at room temperature for 1 hour to allow the flavors to blend , or refrigerate overnight . If refrigerated , taste again for seasonings and bring back to room temperature before serving .
Recipe from Ina Garten
SUMMER 2023 61