Orzo Salad With Shrimp and Feta (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
kosher salt |
8 ounces orzo pasta (about 2 cups) |
1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped |
1/3 cup plus 1 tablespoon extra-virgin olive oil |
1 clove garlic, minced |
freshly ground pepper |
grated zest of 2 lemons, plus 1/4 cup fresh lemon juice |
4 scallions, thinly sliced |
1/2 cup chopped fresh mint |
1/2 cup chopped fresh dill |
1 cup diced english cucumber |
4 ounces crumbled feta cheese |
3 tablespoons halved kalamata olives |
Directions:
1. Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside while you make the shrimp, stirring occasionally to prevent clumping.
2. Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
3. Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
4. Photograph by Yunhee Kim
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