I just got back from a trip to Disneyland…sigh… what a happy place. Well, having several hours in the car each way, I brought a stack of cookbooks to go through again. My favorite Barefoot Contessa cookbook made the trip and I found myself flipping back to her shrimp and orzo salad recipe over and over.
My only hangup? 1 CUP of fresh dill AND 1 CUP of parsley. That’s a lot of herbs, my friend. It looked like too much. It sounded like too much. And I just couldn’t take it. So, I decided to remake this recipe when I got home.
I used 2 good tablespoons of dill and no parsley, and I’ve got to tell you, there was plenty of flavor going on. I adjusted a few other things, leaving some things out and adding some things in. I think I ended up with exactly what I was hoping for in this recipe.
I also learned that roasting shrimp really DOES make them amazing. I put them in at 450 degrees for 5-6 minutes and they were SO good–not overcooked, not rubbery, just tender and succulent. Thanks for the idea, Ina!
*Notes on the recipe: If you’re nervous about using up the rest of the dill, you can actually freeze it! I love this solution. I’m not wasting it and I don’t have to eat dill everything for the rest of the week. Hallelujah!
- 2c dry orzo
- 1lb shrimp, peeled, de-veined, and tails removed
- olive oil
- salt and pepper (I like coarse)
- ¼c fresh lemon juice (from 3-4 lemons)
- 2 Tbsp fresh dill
- 2 green onions, diced
- 1 clove garlic, minced
- 1c cherry or grape tomatoes, halved if large
- 1 English (hothouse) cucumber, halved lengthwise and diced
- Bring a large pot of water to a boil. Add 2-3 teaspoons of salt to the water and add in the orzo. cook 8-10 minutes or until tender but still somewhat firm (just not mushy). Drain.
- Meanwhile, toss shrimp with 1-2 Tbsp olive oil and spread out on a baking sheet. Sprinkle with salt and pepper. Roast at 450 degrees for 5-6 minutes or until pink and opaque. Allow to cool.
- Add lemon juice, dill, green onions, and garlic to a large bowl. Add a small drizzle of olive oil to the bowl (I did a one-count). Whisk to combine. Add shrimp and their juices. Add in orzo, tomatoes, and cucumber. Toss to combine well. Add salt and pepper to taste.
- Serve room temperature.
adapted from Barefoot Contessa At Home