Tuesday, July 22, 2014

Shrimp & Orzo

Hey Everyone! It has been a while since I've done a recipe post (sorry!) but the one below will make up for it! This dish is super easy and packs a lot of flavor! This recipe can be made for 2 or for 20 and is perfect for a summer lunch or dinner. Below is what I did:

Shrimp (12 for 2ppl)
Scallions (1/4 cup, chopped)
Parsley (1/4 cup, chopped)
1 Tablespoon of Salt
1 Tablespoon of Pepper
1 Teaspoon of Crushed Red Pepper Flakes
2 Tablespoons of Olive Oil
Juice from 1 Lemon
2 Tomatoes
1/2 Cup of Feta
Handful of Arugula
1/2 Box of Orzo

1/2 Cup Olive Oil
1/4 Cup of Champagne Vinegar (lemon juice can also be used)
1 Teaspoon of dried Oregano
1/2 Teaspoon of pureed garlic
1 Teaspoon of Salt
1 Teaspoon of Pepper

Directions are below:

Twist and pull of the head

Pull off the tail and remove the outer shell & legs

Make a small incision down the back of the shrimp  

"Deveine" the shrimp (Remove black intestinal track)
Rinse Clean
Empty Shells & heads (can be used to make shrimp stock. Just add water and boil for 30 minutes and strain.)

Rinse clean and pat dry with paper towel

Salt & Pepper

Add Olive Oil & Crushed Red Pepper Flakes
Juice of 1 Lemon & Toss
Spread evenly on a sheet tray
For the dressing add olive oil
Champagne Vinegar

Preheat oven to 400 degrees. Roast shrimp for 8-10 minutes
Chopped Scallions

Crumble Feta
Add Arugula
Cook Orzo according to directions

Take shrimp of out oven and squeeze 1/2 a lemon over hot shrimp
Place a wooden spoon over pot to prevent water from boiling over

Add Shrimp to bowl
Add cooked orzo
Add dressing

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