|From Eat My Charlotte|
For Easter Sunday this year I have decided to make one of my favorite Ina Garten recipes -- Roasted Shrimp and Orzo. It is a great warm weather meal (and our weather this year has been unusually warm so far), and is elegant enough to serve as a special occasion dish. I only make one change to the recipe, which is to leave out the 12 ounces of diced feta cheese. I don't care for feta, and while I will usually substitute Mexican queso fresco, this recipe in my opinion is just as good if not better without any cheese at all. If you are looking for a simple but delicious main dish for your Easter meal, or any meal for that matter, try this recipe!
Roasted Shrimp and Orzo
12 oz. orzo pasta, cooked and drained
1/2 C. lemon juice (3 lemons)
1/2 C. olive oil
2 tsp. salt
1/2 tsp. pepper
2 lbs. shrimp (16-18 count), peeled and deveined
1 C. sliced scallions
1 C. chopped fresh dill
1 C. chopped fresh parsley
1 English cucumber, seeded and diced
1/2 C. diced red onion
While the pasta is cooking, whisk together the next four ingredients. Add to the drained pasta in a large bowl and stir well. Place the shrimp on a large sheet pan, drizzle with olive oil, and season to taste with salt and pepper. Roast at 400 degrees for 5-6 minutes (do not overcook). Add to the orzo with all remaining ingredients. Let sit at room temperature for one hour or refrigerate overnight to allow flavors to blend. Serve at room temperature. Serves 6.
Variation: I don't really care for cucumbers, so I will often leave them out and substitute 3 small diced zucchini instead. For even better flavor, after roasting the shrimp, empty the pan and add the zucchini. Drizzle with olive oil, season with salt and pepper, and roast at 400 degrees for 10 minutes. Stir in the diced red onion and continue roasting for another 10 minutes. Remove from the oven and allow to cool slightly, then add to the orzo with the other ingredients. This is my new favorite version!