Roasted Shrimp and Orzo and Beets with Orange Vinaigrette Recipe by Monte

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Ingredients

never boil another shrimp, I can almost guarantee. Added to the roasted shrimp is a wonderful
want to use the recipe right away, you can substitute Red Pepper Flakes this time
(about 3 lbs) beets
2
tablespoons raspberry vinegar
2
tablespoons freshly squeezed orange juice
3
tablespoons good olive oil
1 1/2
teaspoons kosher salt
1/2 teaspoon
freshly ground black pepper
1/2 cup
small-diced red onion (1 small onion)
2 large
seedless oranges, zested
Segments 2
large seedless oranges
Drain the
beets and dice into 3/4-inch cubes. Place the beets in a mixing bowl and add
the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions.
Zest the oranges and then segment over a bowl to catch the juices. Add half the
orange zest, orange segments, and any juices and mix well. Taste for seasoning,
top the salad with the remaining orange zest and serve cold or at room
temperature.
Roasted Shrimp and Orzo adapted from Ina Garten.
Serves 8. Total Time 1 hr. 30 minutes. Active time 30 minutes
1 pound orzo
pasta (rice-shaped pasta)
¾ cup freshly squeezed lemon juice (5 lemons)
Freshly
ground black pepper
2 pounds (16
to 18 count) shrimp, peeled and deveined
2 tbsp. “Big
Devil” Fennel Pollen Blend or 2 tbsp. red pepper flakes.
1 cup minced
scallions, white and green parts
1 cup
chopped fresh flat-leaf parsley
1 hothouse
cucumber, unpeeled, seeded, and medium-diced
1 cup
small-diced red onion
3/4 pound
good feta cheese, large diced
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. Drain and pour into a large bowl.
Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1
2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir