Saturday, July 25, 2009
Shrimp with Orzo
At some point, I fully expect the reader(s) of this blog to turn on me and insist I cook something that was not initially from an Ina Garten/Barefoot Contessa cookbook. I sincerely hope that you can bear with me for at least one more recipe though, because this is so delicious, and despite its use of the oven, is pretty quick and painless to make even in the hot summer. You can make it ahead, so if you live somewhere that has cooler mornings, just whip it up and pop it in the fridge until dinner. Roasting gives the shrimp a great flavor, the lemon and olive oil dressing is refreshing and the creamy feta works so well with the crunch of the cucumbers. This recipe does use raw red onion, which I know not everyone can eat. If someone you know is anti-raw onion, just saute red onion in a smidge of olive oil until it's lost its bite. The recipe won't suffer that much.
SHRIMP WITH ORZO
modified slightly from Barefoot Contessa at home (really wonderful cookbook, you should buy it).
1 lb shrimp (peeled and deveined)
1/2 lb orzo
1/4 c red onion minced
1 small cucumber, seeded and chopped
1/4 c extra virgin olive oil (plus more for drizzling)
1/4 c lemon juice
1/4 c dill
4-5 oz feta crumbled
salt and pepper
Preheat your oven to 400 degrees. Put a pot of water on the stove, on high. Bring it to a boil. Cook the orzo according to the package (mine said 8 minutes). When done, remove and drain. Put in a large bowl. Whisk together the lemon juice and olive oil, add 2 t salt and 1 t pepper and set aside so the orzo can absorb the dressing.
Spread your shrimp out in a single layer on a cookie sheet (one with an edge helps because they'll give off juices). Drizzle your shrimp with olive oil and sprinkle with salt and pepper. Put in the oven. Roast for 6 minutes, flipping them when they're half way through.
While the shrimp are cooking prepare your onion, cucumber and dill. Add the onion, cucumber and dill to the orzo and mix. When the shrimp are done, add them too. Crumble the feta over the pasta and then mix again until everything is incorporated. Set aside to allow the flavors to blend. Ina says at least an hour, but I don't usually have that kind of time. Of course, you can always make it the day before, pop it in the fridge and take it out before you're ready to serve. Let it get back to room temperature though, don't serve it freezing cold.