I'm a fan of The Barefoot Contessa, Ina Garten's cooking show. She always makes everything look so easy and she's so laid back in her kitchen technique and manner with the camera. Of course, it helps that this lady is an excellent cook and shares the most incredible dishes and desserts with her TV and cookbook fans!
I recently found a recipe for a summer salad that my daughter, Kate had prepared a couple summers ago. At the time, we all 'wow'ed and smacked our lips over Kate's salad, but I never got the recipe from her! When I found it in Ina Garten's cookbook, barefoot contessa at home , I let out a little whoop of joy! I know you will like it! The freshest of fresh herbs and crunchy cukes and onions give the orzo and shrimp such a nice platform to show off their lemon-y, pepper-y flavors. I'm pairing the salad with some steelhead trout that I'll be grilling and topping with toasted almonds in a butter sauce. The last of the garden's green beans will sit alongside too... dinner is coming up.
For your inspired meal ... roasted shrimp and orzo salad. You'll, no doubt, come up with a great accompaniment!
Ina Garten's Roasted Shrimp and Orzo Salad - printer friendly
Ina Garten’s Roasted Shrimp and Orzo SaladIngredients:
¾ lb. orzo pasta
½ c. freshly squeezed lemon juice
½ c. olive oil
2 lbs. shrimp, peeled and de-veined (16-18 count)
1 c. minced scallions, white and green sections
1 c. chopped fresh dill
1 c. chopped flat-leaf parsley
1 unpeeled seedless cucumber, medium dice
½ c. red onion, small dice
¾ lb. good feta cheese, large dice
Making the Salad:
1. Bring a large pot of water to a boil. Add 1 tbsp. kosher salt and a good dash or two of olive oil.
2. Add the orzo and stir to prevent lumping … cook to al dente stage … about 8 minutes.
3. Drain the pasta and place in a bowl.
4. In another small bowl, combine and whisk the lemon juice, ½ c. olive oil, 1 tsp. kosher salt and 1 tsp. black pepper.
5. Pour the lemon oil over the warm pasta and set aside.
6. Pre heat the oven to 400° F and prepare the shrimp. Place them a non-stick sheet, drizzle with a bit of olive oil and salt and pepper. Toss them to coat them thoroughly and roast them for 5 to 6 minutes, being careful not to overcook them.
7. Toss the prepared herbs and vegetables into the pasta and then turn in the roasted shrimp. Toss gently to combine.
8. Turn in the feta gently. Set the salad aside, covered for one hour to let the flavors mingle.
Note: This salad can be refrigerated overnight, but bring it back to room temperature before serving.