My favorite summer salad!

KristineBlog, Kristine's Favorites1 Comment

This is one of my favorite summer side dishes.  I actually also eat it as a main (for lunch).  Everytime I make it, it gets RAVE reviews!!!!

Its bright and fresh tasting.  I do modify it though, and typically I’ll use brown rice or millet instead of orzo as orzo is a white pasta.  Pasta tend to bloat me…
 
It also calls for 1/2 cup olive oil, but I just use 1/4 cup to lower the fat & add a bit more lemon juice.  You can’t taste the difference with lower fat anyway.
 
Its a recipe from Barefoot Contessa
 
Ingredients

 

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta) OR brown rice OR millet
1/2-3/4 cup freshly squeezed lemon juice (3-4 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 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 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo (or other grain and omit the oil and salt) and simmer for 9 to 11 minutes (or longer depending on the grain you use), stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/4 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta or grain 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. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook! ***This is an important step, it truly only takes 5 to 6 minutes!!!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 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.

**I love that it can be made ahead and served the next day.  Just bring it back to room temperature.  I find I may need to add a little extra EVOO and lemon juice to get it a little bit saucy again.

Enjoy!!

xo Kristine