Roasted Shrimp and Orzo and Beets with Orange Vinaigrette Recipe

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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

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