Spinach-Orzo Salad with Shrimp (Food Network Kitchens) |
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Prep Time: 12 Minutes Cook Time: 13 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
kosher salt |
1/2 cup orzo |
4 cups spinach, thinly sliced |
10 medium radishes, quartered |
1 small cucumber, peeled, seeded and diced |
1/2 red onion, quartered and thinly sliced |
1/4 cup pitted oil-cured olives, chopped |
1/2 cup packed fresh mint, chopped |
1/2 cup packed fresh parsley, chopped |
1/3 cup plus 2 tablespoons fresh lemon juice |
1/3 cup plus 2 tablespoons extra-virgin olive oil |
freshly ground pepper |
1 pound medium shrimp, peeled and deveined |
1/2 cup crumbled feta cheese |
Directions:
1. Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
2. Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.
3. Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes.
4. Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.
5. Per serving: Calories 672; Fat 35 g (Saturated 7 g); Cholesterol 238 mg; Sodium 576 mg; Carbohydrate 32 g; Fiber 5 g; Protein 36 g
6. Photograph by Antonis Achilleos
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