I posted a version of this recipe over ten years ago. It’s a hit. I love to whip this up in the morning and sit down to dinner with no cooking. What a dream! Best yet, the next day you have another meal (or the following day!) – no cooking! The tastes, textures, and freshness take it over the top. I love to photograph my husband’s plate because his usually looks prettier. I’m always in a hurry to catch up, snap photos, etc. I love how he added the pickled okra, so pretty! I gave a sneak peak on my Instagram/Facebook movie. Recipe below…

Here’s the recipe y’all – it’s a keeper! Take the extra 10 minutes to roast the shrimp and tomatoes, I promise it’ll be worth it! This is four large servings (meal-size) – great with a baguette & olive oil to dip.

ROASTED SHRIMP AND TOMATO ORZO WITH FETA

Salad Ingredients

1 cup orzo (bronze cut & slow dried is best for you!)

1 pound peeled/deveined shrimp

*Red onion ¼ cup, soaked, dried, thinly sliced

Handful of Kalamata olives (optional)

6oz. feta cheese, crumbled

1 pint+ grape tomatoes, washed and dried

Dressing Ingredients

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1/3 cup olive oil

Dill (dry or fresh) – this is key

S & P

Preparation

While water is getting ready to boil for orzo – In a large bowl mix up the dressing: whisk lemon juice, vinegar, dill, salt and pepper. Slowly whisk in the olive oil until emulsified (blended).

In a large pot of water, bring to boil, cook orzo according to package directions. Drain and empty into large bowl with dressing. Stir to coat.

Heat oven to 400℉. Rinse the shrimp and pat dry. Toss onto a baking sheet, drizzle Extra Virgin Olive Oil (EVOO), a light sprinkle of S&P. (You can also use heavy duty foil first to ease cleanup). Roast for 6-7 minutes (depending on size of shrimp) or until done. Do not overcook. Remove from oven and empty into large bowl with dressing. (Note large shrimp may take longer to cook).

Toss grape tomatoes onto baking sheet (foil optional) with a little olive oil S&P. Roast 5-10 minutes or until they begin to burst. 

This will add incredible sweetness. Remove from oven (along with any juices!) and empty (along with any juices) into large bowl with dressing..

Add chopped red onions, olives and feta. Use what you like, skip what you don’t. Add more of what you like ;) – this is tasty eaten right away but even better when it has a chance to get cold. Yum!

Tips

Helpful hint: if you don’t want strong red onions, soak them for a bit in cold water. I slice off the amount I’m going to use, and toss it into the cold water for about 5-10 minutes. Dry it off and then slice/mince… you get the crunch, the health and a very mild taste of onion.

🦐 Until next time… Hope you have a chance to make this one day!