I am about to make you a very happy camper… I’m going to share with you a recipe that is OUT OF THIS WORLD DIVINE! This salad is refreshing on a hot summer day (hot is an understatement, I do believe the tires on my car are melting as I type this)… You can throw this together in the morning and have it for lunch or dinner… it’s a great light dinner. You know what Dr. Oz says… Eat breakfast like a King, lunch like a prince and dinner like a pauper. Meaning to eat your biggest meal first and lighten up from there. I know. I don’t like to eat breakfast either… but… Dr. Oz said so…! We try to do that when we can, it’s not always possible, but once in a while we get it right…
Ok, onto the reason I’m going to make you so happy… I’m going to share a recipe with you that I have made so many times… I have it perfected… It’s a combination of a few different recipes with my own twists added in… so here goes.
Pans Prepared with Tomatoes and Shrimp to put in oven to roast… (BEFORE pic), I love before and afters, don’t you?
Tada! What the tomatoes and shrimp look like after roasting. Note: I cut the tomatoes in half (as shown in foreground), be careful, contents are hot and they spit, BIG TIME! I also cut the shrimp in half, you do what you like…
After you whisk together the lemon juice (FRESH lemon please! Red wine vinegar (or whatever you’ve got), salt, pepper and dill. Fresh if you’ve got it, dried if you don’t. Mix it up then slowly drizzle in the olive oil this will make it emulsify (it helps make it cohesive, keeps the oil and vinegar from separating). Pour it onto the orzo and stir to coat.
Add the tomatoes to the orzo mixture. Make sure you add all that wonderful sweet juice as well! It only makes it better!
Then toss in those wonderful roasted shrimp. By now you’ve got to be going crazy to taste the final product, eh? Hee. This isn’t the clearest shot, but it’s COOL, look how I’ve captured the shrimp literally jumping into that bowl… a true action shot!
Next… add the cheese, also, not pictured are the olives and cucumbers… I usually throw a splash or two of olive juice as well, but that’s a secret so keep it to yourself, ok? Also, the cucumber I usually add right before serving. I love cucumbers, but they can get weird, which rubs off on everything else, you don’t want weird orzo shrimp tomato feta salad do you? Then trust me on this… add it before serving…
Now with all my bossy comments about what to do just know, you can do what you like, add however much of an ingredient you like. Sometimes I don’t have cucumber, so I don’t add it (*GASP*), this time I had a leftover banana pepper, so I used it and it was AWESOME! Hey, if you make this, let me know. It will most certainly become a staple, especially during the hot summer months!
ROASTED SHRIMP AND TOMATO ORZO WITH FETA
1 cup orzo
3/4-1 lb. shrimp
4 green onions, chopping, including green
Big handful of pitted Kalamata olives
6 oz. feta cheese, crumbled
1 pint grape tomatoes, washed and dried
1/2-1 cucumber, peeled and deseeded (or an English cucumber with skin)
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Fresh or dried dill
1/3 cup olive oil
1. In a large pot of boiling water (you do need a large pot, I tried with a smaller pot and it didn’t work), cook the orzo according to package directions (mine said 9-11 minutes, I cooked it for 9). Drain thoroughly. I used a sieve otherwise with my colander the orzo would have gone through the cracks… not good.)
2. In a bowl whisk together lemon juice, vinegar, salt, pepper and dill. Slowly add the olive oil while constantly whisking to emulsify).
3. Heat the oven to 400. Pat the shrimp dry and toss with olive oil, spread on a baking sheet lined with heavy duty aluminum foil (to ease cleanup), sprinkle with S&P. Roast for about 6-7 minutes or until shrimp are done, DO NOT OVERCOOK. Remove from oven and set aside.
4. Toss the dried grape tomatoes in a bowl with a little olive oil (you don’t need much), spread on a baking sheet lined with heavy duty aluminum foil, sprinkle with S&P, roast for 5-10 minutes or until tomatoes just start to get wrinkly and maybe one or two does burst. Remove from oven and set aside.
NOTE: if you have a convection oven, here is where you can save some time, put it on convection bake, and you can put them both in at the same time. WOOHOO!
5. Add the orzo to a large bowl.
6. Stir in dressing to coat.
7. Add the shrimp, tomatoes, green onions, olives and feta – I usually wait to add the cucumbers until right before serving (they can get watery).
You can eat it right away (room temp) or chill it first.
Catch you back here tomorrow!