Oct 23, 2009 7:48 am US/Pacific
Roasted Shrimp and Orzo Pasta Salad
Roasted Shrimp and Orzo Pasta Salad
Another great summer dish, this can be made in advance. Have someone who does not like shrimp? Substitute chicken.
¾ pound orzo pasta
Good olive oil
Salt and pepper
½ cup freshly squeezed lemon juice (3 lemons)
2 pounds shrimp, peeled and deveined
1 cup minced scallions
1 cup chopped fresh dill
1 cup chopped fresh parsley
1 English cucumber, medium diced
½ cup small diced red onion
¾ pound good feta cheese, large diced
Preheat the oven to 400 degrees. In a large pot of boiling water, add the pasta and reduce the heat. Stir to keep the pasta from sticking together. Cook 9 - 10 minutes or until al dente. Do not overcook. Drain and pour into a large bowl. Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Pour over the hot pasta and stir well. Place the shrimp on a sheet pan and drizzle with the olive oil, then season 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. Do not overcook the shrimp. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, salt and pepper. Add the feta and stir carefully. Set aside at room temperature for 1 hour, serve cool or at room temperature.
Recipe Courtesy of Jamie Concannon from Convergence Vineyards
Convergence Vineyards
14650 Hwy 124
Plymouth
209.245.3600
www.convergencevineyards.com
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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