Name: Mediterranean Shrimp and Orzo Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Ingredients: Kosher salt; Half a 1-pound box orzo; 1 pint grape tomatoes, quartered; 8 ounces feta cheese, crumbled; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1/4 cup chopped fresh dill, plus more for garnish; 1/2 English cucumber (seedless), peeled and chopped; 1/2 red onion, finely diced; 1/2 teaspoon finely grated lemon zest; Juice of 1/2 lemon, plus more for sprinkling; 1 pound medium shrimp, peeled and deveined; Cracked black pepper

Directions

Bring a large pot of salted water to a boil and cook the orzo until tender. Drain, rinse under cold water, drain again and transfer to a large bowl. Add the tomatoes, feta, 1/4 cup oil, dill, cucumbers, onions, lemon zest and juice, and toss to coat. Season with salt and pepper.
Sprinkle the shrimp with salt and pepper. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp to the skillet and cook, stirring, until the shrimp are no longer pink, 2 to 3 minutes. Remove from the heat and sprinkle the shrimp with a little lemon juice. Add the shrimp to the orzo and toss. Taste the salad and season with more salt and pepper if desired.

On Tonight

Mediterranean Shrimp and Orzo Salad

Categories:

Related Pages