Tuesday = Monday

Tuesday, June 1, 2010

Or does it really? I hope that everyone had a fabulous weekend! I am recovering at work and it's amazing that I don't have my eye squeezed up to a viewfinder. Crazy, crazy the amount of time that I spent shooting over a 3 day period.

I'll have pictures to come of my back-to-back weddings and a stylized shoot for Gina's rebrand! Holy hannah. I was so blessed to work with some amazing looking people this weekend. Like I said, pictures to come. Words just won't do them justice.

In the meantime, I'd like to share with you the most amazing cold salad that you will ever consume in your life. I mean it. I first got to taste this fabulous treat at my friend Abby's baby shower last spring . . . it literally has made my mouth water every time that I have thought of it since!

I was unable to attend the annual RibFest at my friend's parents house, but it is my goal every year that Aaron's Mom Paulette request the recipe for which ever item I bring. Just because I wasn't there wasn't going to impede me, even if I had to make it Friday night due to time constraints! Sure enough, I was successful! :) Abby, I'm still grateful your Mom shared this dish with me.

From Ina Garten the Barefoot Contessa - Roasted Shrimp Salad.

Ingredients
  • Kosher salt
  • Good olive oil
  • 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
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 1/2 cup small-diced red onion
  • 3/4 pound good feta cheese, large diced

Directions

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 teaspoon 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, 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.

***If you're a Minnesotan reader, hop on down to the Holy Land on Central. Not only will you score some great pita bread and hummus, but they sell the best feta at $4.50/lb. Such a great deal!

4 comments:

abby said...

Sorry I didn't respond to you, but I'm so glad it was a success! I made this last weekend for a bridal shower and it was a hit as well - works every time :)

Can't wait to see your pictures!!

ezza said...

mmmmm... sounds soo good! cant wait to try it this week :)

Q, La, and Gooner said...

Looks and sound Tastay! You sound like one busy bee! I can't wait to see pics. It doesn't sound like the knee slowed you down at all!!!

Kier said...

YUM - I made something like this a few weeks ago!

And Holy Land - best place ever!

 

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