Last week my friend Robin hosted a wonderful Ladies "Spa Day" at her home in New Vernon, NJ.
Adina (Massage Therapist) and Ruth (Esthetician) offered their services to all of Robin's guests throughout the day. Meanwhile in the kitchen, Robin offered a bountiful buffet of delicious food choices, beverages, and dessert bites for everyone to enjoy. Everyone was all smiles as we took in the "Spa" atmosphere, the relaxing music, and enjoyed one another's company.
One of the food treats she offered stood out as "a must" for today's blog entry. It was so delicious I could have finished off the entire serving bowl myself!
(kinda tacky behavior for a ladies spa day...don't cha think?)
Anyway, she kindly shared the recipe with me, so now I can share it with all of you!! An added plus is that it can be prepared in advance! It can be served warm, room temperature, or even cold.
ROASTED SHRIMP ORZO
- Kosher salt
- Good quality olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good quality feta cheese, largely diced
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.