Grilled Shrimp and Orzo Pasta Salad
- 1/2 cup small red onion
- 1 large red bell pepper
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- 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
- 3/4 pound good feta cheese, large diced or crumbled
Directions:
1. Preheat the oven to 400 degrees F.
2. Place red bell pepper and red onion (whole) on sheet pan drizzle with olive oil and roast for about 30 minutes. Once the veggies are roasted set aside to cool and peel skin off bell pepper. Chop up veggies and add in during step 6 below.
3. 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 and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.
4. Whisk together the lemon juice, 1/2 cup olive oil, and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
5. Season 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. Arrange shrimp on skewers and grill on barbecue for 3 to 6 minutes, until the shrimp are cooked through. Don't overcook!
6. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, roasted red onion chopped, roasted red bell pepper chopped, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully.
7. 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.
No comments:
Post a Comment