This dish was very delicious - sort of a summer meal, but we decided to give it a try anyways. We actually used frozen shrimp b/c the guy at the grocery store said it was the same thing they put out in the "fresh" fish section - just cheaper. It tasted just fine to us! I had never heard of a 'hothouse' cucumber but found out that it is a "foot-long slicing cucumber is pricier and less flavorful than other varieties, but it has less conspicuous seeds, a thinner skin, and a plastic wrap" If you can't find it, feel free to use a regular cucumber (if you don't mind the skin or want to peel it). It's a pretty filling dish - you could use 2-3 tbsp of olive oil instead of 4 to make it a bit lighter. We also topped it with a bit of red pepper flakes b/c we like everything spicy! We've pretty much exhausted brushcetta as a side so decided to toast a baguette sprinkled with an olive-oil, garlic mixture and topped with mozzarella & goat cheeses (basically spiced-up cheese bread). Note that you should let the mixture sit for an hour before you serve it to allow flavors to absorb (you might need to start a bit earlier on dinner:)
- Olive oil
- 1/2 pound orzo pasta (rice-shaped pasta)
- 1/4 cup freshly squeezed lemon juice (about 1.5 lemons)
- Freshly ground black pepper
- 1 pound shrimp, peeled and deveined
- 1/2 cup minced scallions, white and green parts
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh flat-leaf parsley (or cilantro)
- 1/2 hothouse cucumber (usually in plastic wrap), unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 1/2 pound good feta cheese, large diced
- Preheat the oven to 400 F
- Fill a large pot with water, add 1 tbsp 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, 4 tbsp olive oil, 1 tsp salt and 1 tsp 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, and feta. Mix 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.