Thursday, February 28, 2013

Ina's Roasted Shrimp on Orzo

You can teach an old dog new tricks.

Who ever thought of roasting shrimp in the oven is a genius.

I roast everything on the planet, so why not shrimp?

I swear, I have been cleaning my oven (it is self cleaning) every 3 weeks from all the roasting I do.

No more messy stove from sauteing shrimp for this food blogger.

I loved this EASY recipe from Barefoot Contessa.

Since it's not summer, I don't usually buy cucumber, so substituted a red bell pepper.

I also threw in a heaping spoonful of chopped mixed olives (Trader Joe's makes a great olive tapenade in the refrigerated section, so you don't even have to chop the olives).

This recipe is a keeper, and I will definitely be making this for company, since you can make this ahead.

I wrote this recipe out to serve 4 people. I cut the original in half.

Ina's Roasted Shrimp on Orzo (adapted from Barefoot Contessa): serves 4

Kosher salt & pepper
1/2 box (8 oz.) orzo pasta
juice from 2 lemons
3 tbsp red wine vinegar
Freshly ground black pepper
1 pound (16 to 18 count) shrimp, peeled and deveined
1/2 cup minced scallions, white and green parts
1/4 cup chopped fresh dill
1/2 cup chopped fresh flat-leaf parsley
1/2 red bell pepper, cut into small dice
1/4 cup small-diced red onion
1/4 cup olive oil
1/4 cup of chopped kalamata & manzanilla olives, mixed (or Trader Joe's olive tapenade)
1/4-1/2 pound good feta cheese

Preheat the oven to 400 degrees F.

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 minutes, stirring occasionally, until it's cooked al dente.

Drain and pour into a large bowl. Whisk together the lemon juice, about 1/4 cup olive oil, 1 teaspoon salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Genius part: Place 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. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, red pepper, red onion, salt & pepper. Toss well. Add the feta and stir carefully.

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.

Delicious and easy!

Look how neatly Henry stacks his shrimp tails!


Anonymous said...

That's my boy... NEAT!!!

Ciao Chow Linda said...

I've made that recipe but don't know why I never roasted my shrimp. Must follow directions next time. That's a great technique. OK, now trying for the third time to leave a comment. If only the words on the "comment moderation" were a little more readable!

Anonymous said...


I agree with Ciao Chow.. very difficult to figure out the "puzzle".

SarahB said...

Yummy! Orzo and shrimp? I'm sold!

Jamie said...

Oh I love everything about (and in) this recipe! Love shrimp but think the feta, olives, scallions everything is fabulous with shrimp (and favorites). And love that it is served over orzo for a change. Perfect!

Patsy K said...

I think this is something I'm going to love! Looks so light and delicious!

Debby Foodiewife said...

Ina doesn't disappoint. Her stuff is simple, but worthy of company. Try her baked shrimp scampi, sometime. Delish. I have plenty of frozen shrimp, so thanks for the heads up.

Proud Italian Cook said...

Thanks to Ina I've been roasting my shrimp for a while, I also love the way she cooks salmon 500 for 18-20 minutes, comes out perfect every time. Your dinner looks fantastic Stace!

Maggie in St. Louis said...

Hi Stacy ~ Since you like this roasted shrimp from Ina, you might try her Roasted Shrimp with 1,000 dressing. It's delicious.

Emily said...

Make this all the time in the summer - always a hit and "different" than boring pasta salad. Glad you enjoyed! xoxo

Anonymous said...

Hi there, orzo is good, however, and applogies to Ina....but a good old fashion Armenian pilaf is superb.

Roasted everything is delightful, less caloric. Sel