O-M-G has this salad ever been a staple in my family for several years now. I think I first stumbled upon this recipe in a Cosmopolitan magazine back in the day and I’m so glad I did! I’m game for anything with shrimp in it so I knew I had to try this one. I, as well as the rest of my family, were so pleasantly surprised at how yummy this simple salad is. It’s been constantly requested, and mimicked, at many family gatherings and special occasions since.
The use of fresh herbs in this salad is so incredibly tasty and makes for such a refreshing dish to accompany your next food induced gathering. The smell is also amazing! It’s refreshing flavor is enhanced with the simple lemon and olive oil dressing that combines all the yummy flavors together. I couldn’t think of a better protein than shrimp for this salad – these little guys are quick to roast and add a wonderful, plump, sweetness to the overall dish. Using a good quality feta (you know how I feel about feta!) is a total make or break here!
No matter the occasion, you will forever be loved if you bring this dish along to your food party. For my Canadian peeps, Thanksgiving is just around the corner so why not add this to the mix? Enjoy!
Ina Garten’s Roasted Shrimp and Orzo Salad
Ingredients:
Pink Himalayan Salt
Good quality Olive Oil
3/4 pound, Orzo Pasta (rice-shaped pasta)
1/2 cup, Freshly Squeezed Lemon Juice (3 lemons)
Freshly Ground Black Pepper
2 pounds (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 Parsley
1 Hothouse Cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced Red Onion
3/4 pound Feta Cheese, large diced
Step 1:
Preheat oven to 400 degrees F. Fill a large pot with water, add 1 tablespoon of salt and a drizzle of olive oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally (you don’t want those little guys sticking together!), until cooked al dente (a.k.a ‘to the tooth’, or with some bit to it).
Step 2:
Drain pasta and pour into a large bowl. Whisk together the lemon juice, 1/2 cup of olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Step 3:
Place the shrimp on a baking pan lined with aluminum foil, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread shrimp out in one even layer. Roast for 5 to 6 minutes or until shrimp are opaque (don’t overcook!).
Step 4:
Add the cooked shrimp to the orzo along with the scallions, dill, parsley, cucumber, onion, 2 teaspoons of salt, 1 teaspoon of pepper, and stir to combine. Add the feta and stir gently. Set aside at room temperature for 1 hour to allow flavors to marinate. This can also be refrigerated overnight however, allow to return to room temperature before serving. Enjoy!
Serves 6.
