Wednesday, June 25, 2014

  • ½ pound orzo
  • ¼ cup lemon juice, freshly squeezed
  • 3+1 tablespoons of olive oil, divided
  • 1 + ½ teaspoon salt, divided
  • ½ +1/4 teaspoon black pepper, divided
  • 1 pound (21-25 count) shrimp, peeled and deveined
  • 5 scallions, both green and white parts chopped
  • 1 medium red onion, chopped
  • ½ cup fresh dill, chopped
  • ½ cup fresh parsley, chopped
  • 1 cucumber, unpeeled, seeded and diced into small cubes
  • 1 cup feta cheese, crumbled
  1. Pre-heat the oven to 400 F degrees.
  2. Whisk together the lemon juice, olive oil, 1 teaspoon salt, and ½ teaspoon black pepper in a small bowl. Set aside.
  3. Cook orzo according to the package instructions. Drain and transfer it into a large bowl.
  4. While the orzo is cooking, place the shrimp onto a baking sheet, drizzle it with 1 tablespoon of olive oil. Sprinkle it with ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to combine. Place it in the oven and roast for 5 minutes.
  5. Add the shrimp into the orzo. Stir in the scallions, onion, dill, parsley, cucumber, and feta cheese.
  6. Pour the dressing over the mixture and give it a gentle toss.
  7. Allow all the flavors to marinate for an hour in the fridge before serving.
  8. Taste for seasoning and serve.

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