Friday, February 13, 2009

Orzo Shrimp Salad

I pine for summer again in the middle of February. This is an easy way to bring back memories of warm evenings. It can be a main dish or a side and is always very popular at a potluck. It can also be made ahead and I've found that the flavor just gets better the more it sits.

1 cup orzo pasta, cooked according to directions
1-2 pounds shrimp, depending on size, peeled and deveined
4 sprigs dill, chopped
1 cucumber, partially peeled** and chopped
2 Roma tomatoes, chopped
1/2 red onion, chopped
2 8oz. containers of feta cheese

1 tbls dijon mustard
1/2 cup lemon juice
1/2 cup olive oil + enough to drizzle the shrimp
garlic salt

Cook orzo according to directions and drain. In a large bowl, whisk mustard, lemon juice and olive oil. Pour in hot drained pasta and mix well. Heat oven to 375 degrees. Line a cookie sheet with foil and spray with cooking spray. Spread shrimp in a single layer and drizzle with olive oil and garlic salt. Roast shrimp for 5 minutes - do not overcook or shrimp will be tough. *You can use precooked shrimp, just roast for 3-4 minutes - when shrimp start to curl up, they are getting overcooked. Add shrimp, cucumber, onion, tomatoes, dill and feta to pasta and toss well to combine.
**I run a peeler down the length of the cucumber to make stripes, it's partially peeled but still has the wonderful green color of the peel

Don't forget to visit The Grocery Cart Challenge on Fridays for lots of fabulous recipes and ideas!


Ty-Anna said...

sounds yummy I've never done anything with shrimp before so I'm leery but will have to save to try once I feel brave enough!

SavingSomeGreen said...

I'm drooling.

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