Shrimp with Orzo and Feta — sea salt and honey

Well, I’m back from a beautiful vacation week in the Outer Banks with my family. We had great weather, beautiful beach days, and plenty of sunshine. But you know the mark of a truly great vacation? When your heart feels so full that you can’t even be sad that it’s over because you’re just so happy that it even happened. And, I don’t know if you’re aware of this, but July Fourth is next week. Next WEEK! How is that even possible? It took so long for this summer to get started but now we’re barreling towards the ultimate summer holiday.

So, in honor of Independence Day—that quintessential summer holiday that practically begs for barbecues and swimming pools—I wanted to share my favorite summer side to make for any picnic.

Ina Garten’s recipe for Shrimp with Orzo and Feta is that rare side dish that seems to please just about everyone. It’s an elevated pasta salad that is anything but soggy and manages to pair perfectly with everything from simple hot dogs to smoked ribs. The shrimp is roasted for maximum flavor, the orzo lends a decidedly Mediterranean vibe, and the dressing sings with olive oil and bright notes of lemon and scallions. Also, there’s cucumber, which is pretty much my favorite thing in any salad, and red onion which adds a note of sweetness. The salad can be served cold or at room temperature, making it ideal for a picnic since you can just remove it from the fridge and serve. I know I’ll be making this come next week, just in time for fireworks and sparklers.

X

Shrimp with Feta and Orzo

-slightly adapted from Ina Garten

Serves: 10-20 as a small side
Prep Time: 20 minutes
Cook Time: 15 minutes, plus 1 hour resting

Ingredients:

Kosher salt
Extra virgin olive oil
¾ pound orzo
½ cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
Kosher salt
2 pounds large shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and chopped
½ cup roughly chopped red onion
½ pound feta cheese, crumbled

Directions:

Preheat the oven to 400°.

Bring a large pot filled with water to a boil. Add a generous pinch of salt to the water and boil the pasta for the cooking time listed on the box (usually about 9 minutes). Whisk together lemon juice, ½ cup olive oil, 2 teaspoons salt, and 1 teaspoon of pepper. When the pasta is al dente, drain it and add it to a large serving bowl. Pour the dressing over the hot pasta and mix well.

As the pasta cooks, toss shrimp with a healthy drizzle of olive oil and large pinches of salt and pepper. Place shrimp on a baking sheet and roast for 5 to 6 minutes, until shrimp are pink and cooked through.

Remove the shrimp from the oven and toss with the orzo mixture. Add the scallions, parsley, cucumber, onion, 2 teaspoons salt, 1 teaspoon of pepper, and toss well. Add the feta and gently stir to combine. Refrigerate for at least an hour or overnight. Taste again for seasoning. Serve cold or at room temperature.