Ina Garten's Roasted Shrimp and Orzo Pasta Salad

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.

Ingredients

Kosher salt
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

Directions

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.

Almond Crusted Tilapia from Cooking Light

If you have a food processor, this recipe from Cooking Light is quick and easy.  I followed the directions exactly, except I used a bit more oil. I found it to be a little bland-- next time I would probably double the spices.  I also added a squeeze of lemon at the end.  I didn't have parsley so I omitted, but it would be a nice addition.

Ingredients

1/4 cup whole natural almonds
2 tablespoons dry breadcrumbs
1 teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash)
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon Dijon mustard
2 (6-ounce) tilapia fillets
Chopped fresh parsley (optional)

Directions

1. Place first 4 ingredients in a blender or food processor; process 45 seconds or until finely ground. Transfer crumb mixture to a shallow dish.

2. Heat oil in a large nonstick skillet over medium heat. Brush mustard over both sides of fillets; dredge in crumb mixture. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with parsley, if desired.

Scallops Provencal with Herbed Couscous and Mushrooms

I love watching Barefoot Contessa on the Food Network, but never made one of the recipes I saw on her show until today. I have been wanting to make this scallop dish for a while, and since I am now taking the city bus to work (blah) which takes me right by Eastern Market, I figured today would be a good day to try it out. It turned out SOOOOOOOOOO yummy. In addition to the scallops, she made an herbed basmati rice. Instead, I made a box of pinenut couscous (takes about 8 minutes), and added some dill and scallions. After making the scallops, I used the pan to quickly cook up some baby bella mushrooms and spinach for a side dish. All said and done, this took me about 25 minutes. Definitely a keeper!

Here's the recipe, from the Food Network website:

Ingredients
1 pound fresh bay or sea scallops (I used sea scallops)
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

Directions
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.