ORZO SALAD WITH SHRIMP AND FETA
Broiled shrimp mixed with lemon, scallions, fresh herbs, crunchy cucumber, salty feta and olives makes this an elegant pasta salad. Serve it as a hearty side dish or easy main course.
Provided by Food Network Kitchen
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
- Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
- Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
Nutrition Facts : Calories 522 calorie, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 97 milligrams, Sodium 830 milligrams, Carbohydrate 48 grams, Fiber 4 grams, Protein 20 grams, Sugar 4 grams
LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD
I've been making this recipe for years. I found it in the Weber's Art of the Grill cookbook. It perfectly combines light and intense flavors.
Provided by Leslulu
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- TO MAKE THE VINAIGRETTE:.
- In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper.
- Place the shrimp in a medium bowl.
- Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.
- TO MAKE THE SALAD:.
- Bring a medium saucepan three-quarters full of salted water to a boil.
- Add the orzo pasta and cook until al dente. Drain and place in a bowl.
- Add the remaining vinaigrette and the feta cheese and toss well.
- Add the bell pepper, kalamata olives, scallions, and oregano. Toss again.
- Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
- Place the shrimp directly over high heat and grill, turning once, until the shrimp is just opaque inside with lightly browned edges, 4 to 5 minutes total.
- Serve the shrimp immediately over the pasta.
Nutrition Facts : Calories 1174.1, Fat 69.4, SaturatedFat 13.4, Cholesterol 367.2, Sodium 1404.3, Carbohydrate 75.8, Fiber 5.7, Sugar 6, Protein 62
GREEK ORZO AND SHRIMP SALAD
Steps:
- Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.
LEMON-DILL SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
- Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.
GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD
Provided by Bobby Flay
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
- Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
- Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD
Make and share this Lemon-Dill Shrimp With Grecian Orzo Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Make the vinaigrette: in a bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt, and pepper.
- Place the shrimp in a medium bowl; pour ¼ cup vinaigrette over the shrimp; toss to coat well.
- Cover with plastic wrap and refrigerate for about 30 minutes.
- Bring a medium saucepan ¾ full of salted water to a boil; add pasta and cook until al dente; drain then place in a bowl.
- To the orzo, add the remaining vinaigrette and the feta cheese; toss well.
- Add the bell pepper, olives, scallions, and oregano; toss well.
- Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
- Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.
- Serve shrimp immediately with the pasta.
Nutrition Facts : Calories 483.7, Fat 32.4, SaturatedFat 6.3, Cholesterol 56.3, Sodium 536.7, Carbohydrate 36.5, Fiber 2.7, Sugar 3, Protein 12.8
GRILLED LEMON-DILL SHRIMP
This grilled shrimp is one of my go-to recipes when I stare at the freezer and draw a blank. Add veggies if desired, but grill them separately. -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.
Nutrition Facts : Calories 221 calories, Fat 15g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 578mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD
Yield 4 servings
Number Of Ingredients 17
Steps:
- to Make the Vinaigrette: In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper. Place the shrimp in a medium bowl. Pour 1/4 cub of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the regenerator for about 30 minutes. Bring a medium sauce pan three-quarters full of salted wanter to a boil. Add the past and cook until al dente. Drain and place in a bowl. Add the remaining vinaigrette and the feta cheese and tolss well. Add the bell pepper, kalamata olives, scallions, and the oregano. Toss again. Thread 4 shrimps onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice. Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4 - 5 minutes total. Serve the shrimp immediately with the pasta. Wine Notes: A fresh, crisp Pinot Gris will match well with the herbaceous notes of the dill and oregano, the creamy tang of the feta and the briny kalamata olives.
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