I was alerted to this recipe from the Barefoot Contessa via the "20 Paws 4 Feet" blog. I had some orzo in my cupboard that I didn't know what to do with (it was leftover from a recipe I tried that I wasn't too keen about) so I decided to give this one a try. It says it serves 6-- that would be 6 very hungry people! This makes a ton. You could easily half this recipe and still have plenty. I took this to a party and it was well received.
1/2 cup olive oil, plus more for drizzling
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined (I used a one pound bag and it was plenty)
1 cup minced scallions, white and green parts
1 cup chopped fresh dill (seemed like too much to me)
1 cup chopped fresh flat-leaf parsley (I used dried; couldn't find fresh at the store)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced
1.) Preheat the oven to 400 degrees F.
2.) 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. Drain and 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.
3.) 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!
4.) Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. 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.