TALLAHASSEE, FL- Roasted Shrimp and Orzo are What's to Eat Friday morning.
Sharon Rigsby is a southern cooking blogger.
Her Blog is "Grits and Pinecones" and focuses on not fussy or complicated dishes to go!
Ingredients:
1-1/4 cups dry orzo pasta
1 lb shrimp, deveined and peeled
Kosher salt and ground black pepper
1 Tbsp olive oil
½ cup scallions, white and green parts, minced
½ cup minced fresh dill
½ cup fresh Italian parsley
½ lb feta cheese, cubed
Lemon Vinaigrette
½ cup olive oil
½ cup fresh squeezed lemon juice
2 tsp kosher salt
1 tsp ground black pepper
Directions:
Preheat your oven to 400 degrees.
Place the shrimp on a large sheet pan, drizzle with olive oil and add salt and pepper to taste. Mix well to make sure the shrimp are coated and spread out in a single layer. Roast the shrimp for approximately 6-9 minutes or until they are pink and cooked through. Do not over cook.
Fill a large pot with water and add 2 tsp of kosher salt and a splash of olive oil. Put over medium-high heat and bring the water to a boil. Add the pasta and cook for 9-10 minutes, or until it is tender.
While the pasta and shrimp are cooking whisk the lemon juice, olive oil, salt and pepper in a large bowl.
When the pasta is done, drain and add it immediately to the Lemon Vinaigrette and mix well. Let it sit for about 10-15 minutes for the pasta to absorb the liquid.
Add the shrimp, scallions, dill, and parsley and toss well. Add the feta and combine carefully.
Let it sit at room temperature for 1 hour to allow the flavors to develop, or refrigerate until time to serve. Can be eaten cold or at room temperature.
