Greek Shrimp Orzo


Photo: Cookin' Canuck
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Ingredients

1/2 cup freshly-squeezed lemon juice
1/2 cup + 1 tbsp extra-virgin olive oil, divided
3/4 pound (12 oz.) orzo (rice-shaped pasta)
1 pound raw large shrimp, peeled and deveined
Salt and pepper
1 cup chopped green onions (green and white parts)
1 cup chopped Italian parsley
3/4 cup feta cheese
5 large leaves of basil, chiffonaded
Bed of spinach or lettuce (optional)

Preparation

1
Combine lemon juice and 1/2 cup olive oil.
2
Bring large pot of salted water to a boil over high heat.
3
Pour in orzo and cook until al dente.
4
Drain the pasta, pour into a large serving bowl, and immediately add lemon juice/olive oil mixture. Stir well.
5
Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add shrimp, salt and pepper, and cook for about 2 minutes, or until the shrimp are just done.
6
Add the shrimp, green onions, parsley, and feta to the orzo mixture. Stir well.
7
Let the orzo sit for 1 hour. If you make it earlier in the day, cover and refrigerate. Bring to room temperature before serving.
8
Just before serving, add the basil and gently mix. If desired, serve over a bed of spinach or lettuce.

Tools

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About

With a little citrus dressing, sweet shrimp, and tangy feta, this orzo salad is a wonderful spring or summer meal.

Yield:

6

Added:

Thursday, December 10, 2009 - 4:40pm

Creator:

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