Sunday, September 19, 2010
Saturday, September 4, 2010
The other night I tried this recipe for dinner. It was one of the last nights of the dead heat of summer (so I think as of right now) and I thought we needed a nice cool summer dinner. I stumbled across this recipe from Ina Garten and was quite impressed with the way it turned out. I even spent some extra time peeling and deveining the shrimp because I still can't understand why it is so much more expensive to buy them this way at the store. For my 2 lbs of shrimp I could have spent an extra $15 to be lazy...tempting, but ridiculous. Anyway, this recipe for dinner was great, but what I really want to suggest for this recipe is to pack this goodness in your lunchbox. We were too hungry to wait the the suggested hour at the end and I didn't plan ahead to refrigerate it overnight, so it is fair to say that it's our own fault we weren't wowed the first night. Pleased, but not wowed. The next morning I packed up some leftovers and took it to work the to enjoy for lunch, and enjoy did I. It was fabulous. The flavors had really come together and I was super glad I had made such a big batch so I could enjoy it all week. I think it will definitely become a lunchbox staple. I served mine with some toasted bread rubbed with fresh garlic.
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 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, 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, cucumber, onion, 2 teaspoons salt, and 1 teaspoon 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.