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Roasted Shrimp, Feta & Orzo

Orzo is an Italian pasta shape which resembles grains of rice. In fact, “orzo” means “barley” in Italian, and in Italian cuisine, the word “orzo” often refers to barley, as in the case of drinks made with roasted barley.

Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. Feta has been an EU Protected Designation of Origin (PDO) product since 2002. Only cheeses produced in a traditional way in some areas of Greece (mainland and the island of Lesvos), and made from sheep's milk, or from a mixture of sheep's and goats’ milk (up to 30%) of the same area, may bear the name "feta".

Be aware of the environmental issues surrounding farmed shrimp, especially as farmed in certain Asian countries. You have no control over what steroids, herbicides and similar toxins were utilized in the particular country of origin. Wild shrimp is a better choice.

kosher salt
olive oil
¾ pound of orzo
½ cup freshly squeezed lemon juice (3 medium lemons)
freshly ground pepper
2 pounds shrimp (16 to 18 count), peeled and deveined
1 cup minced scallions, white and green parts
1 cup fresh dill, chopped
1 cup fresh flat-leaf parsley, chopped
1 cucumber, unpeeled, seeded, medium dice
1 medium-sized red onion, diced
¾ pound good quality feta cheese, ½ inch dice

Preparations: Preheat the oven to 400 degrees. Fill a large pot of water, add kosher salt and a splash of oil, and bring to a boil. Cook the orzo for 10 to 12 minutes until al dente, stirring occasionally. It takes time for the orzo to plump up, so be patient.

Prepare the dressing by whisking the lemon juice with the olive oil, two teaspoons of kosher salt and freshly ground black pepper. Drain the orzo and put into a big bowl. Add the dressing immediately while the orzo is hot and mix well.

Put the shrimp in a bowl and add olive oil, salt and pepper. Toss briefly. Put the shrimp on a baking sheet in a single layer. Roast for 4 to 5 minutes until firm – do not overcook.

Add the shrimp to the orzo and then add the scallions, dill, parsley, cumber and onion. Mix gently. Season with salt and pepper. Add the feta and toss gently. Set aside for one hour or longer to allow the flavors to marry, or refrigerate overnight. Allow to come back to room temperature and taste for seasoning.