Greek Shrimp Orzo
By: Cookin' Canuck
Published: Thursday, December 10, 2009 - 4:40pm

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.

About


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