Baked shrimp with orzo and feta

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Photo: wefacecook.com
Prep Time:
20 minutes
Cooking Time:
15 minutes
Servings:
6


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  • main ingredients:
  • shrimp Pageturner Cookbook
  • cheese Pageturner Cookbook
  • cucumber Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • Madagascar Pageturner Cookbook
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    Ingredients

    • Kosher salt
      Good olive oil
      3/4 pound orzo pasta (rice-shaped pasta)
      1/2 cup freshly squeezed lemon juice
      Freshly ground black pepper
      2 pounds (16 to 18 count) shrimp, peeled and deveined
      3/4 cup minced scallions, white and green parts
      3/4 cup chopped fresh dill
      1 cup chopped fresh flat-leaf parsley
      1 hothouse cucumber, unpeeled, seeded, and medium-diced
      1/2 cup small-diced red onion
      3/4 pound good feta cheese, large diced

    Directions

    Preheat the oven to 400 degrees F.
    Fill a large pot with water, add 1 teaspoon of salt and a tablespoon 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, 1/2 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. Bake 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, 1/2 teaspoon salt, and 1/4 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.

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