Saturday, July 28, 2012

Dill Shrimp Goodness

This is one of my favorite summer recipes.  I actually grew dill in  my garden this summer.  It was so satisfying to just hop outside to get the dill for my recipe!  I found this recipe originally on the famous Cupcakes and Cashmere blog.  I adapted it and what I did is set out below.

It really is best to make this recipe ahead of time so that it can sit and the flavors can congeal.

Ingredients
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup lemon juice
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
Directions


Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drainand pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.



Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!



Add the shrimp to the orzo and then add the scallions, dill, parsley,cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.




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