Ina Garten's Roasted Shrimp and Orzo | Barefoot Contessa | Food Network
Ina's roasted shrimp and orzo is a fantastic make-ahead dish for a crowd!
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Roasted Shrimp and Orzo
Recipe courtesy of Ina Garten
Total: 1 hr 35 min
Prep: 20 min
Inactive: 1 hr
Cook: 15 min
Yield: 6 servings
Level: Easy
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.
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Ina Garten's Roasted Shrimp and Orzo | Barefoot Contessa | Food Network
Garlic Butter Lemon Baked Chicken with Olives | Food Channel L Recipes
Super easy baked lemon chicken recipe. With green olives and fresh thyme. Perfect for dinner.
@FoodChannelLN - a new recipe every Tuesday! Recipes for delicious and homemade food!
Ingredients for 6 servings:
800 g boneless chicken thighs
150 g pitted green olives
200 ml chicken stock | 1 cup
6 cloves garlic
2 lemons
6 sprigs thyme
50 g butter
Salt and black pepper
Music: epidemicsound.com
#chicken #lemon #dinner
Greek Style Shrimp And Orzo Salad
Γαρίδες με σαλάτα orzo
Get this recipe with exact measurements here:
Serves 4:
1/4 pound orzo pasta, uncooked
1/2 pound medium shrimp, peeled and deveined with the tail on
salt and black pepper, to taste
pinch of crushed red pepper flakes
1/8 - 1/4 teaspoon ground cumin powder
2 tablespoons olive oil
1 English cucumber, peeled and chopped
grape tomatoes, halved
4 Kalamata olives, cored and sliced
feta cheese, crumbled
1 tablespoon finely chopped fresh dill
For the dressing:
1/4 cup extra virgin olive oil
juice of 1/2 a large lemon
1 tablespoon mustard
Bring water to a boil in a saucepan. Add 1 teaspoon of salt and orzo pasta. Boil about 10 minutes or until al dente. Drain and set aside to cool slightly.
Heat 2 tablespoons olive oil in a pan and add shrimp. Season with salt, pepper, pepper flakes, and cumin powder. Cook 1-2 minutes on each side or until fully cooked and pink all around.
Remove the cooked shrimp from the pan and set aside to cool. Chop into bite sized pieces the same size as the vegetables.
Place the chopped cucumber, sliced tomatoes, and sliced olives in a big bowl. Add the orzo and chopped shrimp. Mix well.
Combine the olive oil, mustard and lemon juice in the pan that the shrimp were cooked in. Mix well with a whisk to emulsify.
Pour the dressing over the salad and mix well.
Add the crumbled feta cheese along with the dill and mix well.
This salad can be served immediately but tastes even better if allowed to chill in the refrigerator a few hours.
Enjoy!
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Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
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Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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