Orzo and Roasted Shrimp

Orzo and Roasted Shrimp

The locals here say that if you do not like the weather, wait 15 minutes and it will change. That hasn’t been the case in the last 10 days or so. This month turned out to be a really rainy month for us on our little island. It has also been the coldest month since we moved here a little more than 2 years ago.

I really feel bad for the tourists visiting the island when we have crappy weather like this. Though you could still swim, the gray clouds filled with rain and the wind that accompanies it make it very difficult for them to enjoy the lazy hours they could otherwise spend sunbathing on the beach.

Orzo and Roasted Shrimp

Thankfully, my friend Andrea, who is visiting us from Philadelphia, is here for a month. I am hoping for the super hot Caribbean weather to come back very soon so that she can truly experience what it is like to live on a tropical island.
A newly high school graduate, Andrea came to spend some time with me to experience and learn about blogging and food photography.

I have to admit- having her around has been a fresh breath of air for me. Since I started writing and photographing about food, I have never had anyone work with me as closely as we have been working in the last 2 weeks. I cannot tell you how good it feels to have someone around to give me a different perspective on things that I do on a daily basis.

Orzo and Roasted Shrimp

As a part of our first recipe together we made this orzo dish with roasted shrimp. When I say we made this, I mean we cooked, photographed, and cleaned together. The whole nine yards…

This dish is somewhere between a salad and a main course for a light but filling lunch. The star ingredients, red onions, dill, and feta cheese are also the big flavors that turn the ordinary orzo and shrimp combination into something so refreshing and flavorful.

Orzo and Roasted Shrimp

In the coming days of hot summer months, if you are looking for a quick lunch or a fun family picnic salad, this Orzo and Roasted Shrimp dish should be on your list.

Orzo and Roasted Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  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.

This recipe is adapted from Ina Garten’s cookbook Barefoot Contessa at Home.

Orzo and Roasted Shrimp

 

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Comments

  1. “Wait 15 minutes and the weather will change” is also the unofficial motto of Michigan! Although here, it’s totally true – we can wake up one day when it’s 40, and it could be 80 by the end of the evening. It is just totally insane (and hard on my sinuses).

    I would eat this beautiful, bright salad at ANY temperature, Ice!

    • Oh Lori.. aren’t you so sweet…
      As crazy as it has been I am enjoying a little bit of cool temperatures. Especially because summer here could be brutal.
      Thank you! :)

  2. What a delicious looking summer salad. I like the addition of dill- an herb I often forget to utilize! How fun to have a helper in the kitchen! I’m sure she is learning lots of good tricks :)

    • Hi Caitlin,
      I love dill. I guess it is my second favorite herb after basil. It has so much flavor and goes so well with feta cheese, which is my favorite cheese.
      Thank you so much for your kind words about the salad. :))
      Cheers!
      Ice

  3. dear ice, we met when you and your husband, dwight, and friends of yours from atlanta sailed with me on Bravura last fall. since then i have followed your blog to obtain ideas, new receipts, and new approaches for the lunch service i do as part of our charter daysail experience. i must say, so many of your receipts are spot on for my purposes. preparing a 3 course lunch for 6 people in a boat’s galley requires receipts which are not time consuming and which can be served immediately after they are completed. this particular receipt looks especially good, as does the shrimp, pea and spinach salad. my guests have enjoyed new dishes this season thanks to you and i can say they have to person enjoyed them. thank you for the help and the insight to do more we our local products. my best, bob, skipper s/y Bravura

    • Hi Captain Bob,
      It is so great to hear from you. I am so glad to hear that my recipes are working for you.
      I will keep you in mind as I post more recipes on the blog.
      Many more to come.
      Thank you so much for your kind word.
      Hope to see you around!
      Cheers..
      Ice

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