Roasted Shrimp Corn Orzo Lemon And Parsley Salad Recipes

Steps:

• 1. Preheat the oven to 400 degrees F.
• 2. Fill a large pot with water, add 1 tablespoon of salt, and bring the water to a boil. Boil (alternatively you can also steam or grill) the cleaned ears of corn for 10 minutes then remove them with tongs and set aside.
• 3. In the same boiling water, add the orzo and simmer for 8-9 minutes, stirring occasionally, until it's cooked al dente. While the pasta boils, cut the kernels off the corn using a sharp knife and set aside in a bowl. Once the orzo is ready (taste before deciding!) drain it and pour it into a large bowl.
• 4. Whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon of pepper. Pour over pasta and stir well.
• 5. 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 but do not overcook. They should just turn pink.
• 6. While the shrimp is cooking place the shaved onion, red wine vinegar and brown sugar in a microwave safe bowl, drizzle with olive oil and toss well. Cover and microwave on high for 10 minutes. This will slightly caramelize and soften the onions. Add the shrimp and the onions to the orzo.
• 7. Now add the parsley and basil, then season as needed with more salt, pepper and hot sauce. Toss well.
• 8. 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. Serve with lemon wedges (and more hot sauce for the guests to add as desired).

Steps:

• 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.
• **Cook time does not include setting aside for 1 hour to allow flavors to blend.

Steps:

• Bring a large pot of water to a boil. Add shrimp and seasoning; cook until shrimp are bright pink on the outside and meat is opaque, about 5 minutes. Remove shrimp from the water and set aside in a bowl.
• Pour orzo into the seasoned water and bring to a boil. Cook, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and add to the bowl with shrimp. Store in the refrigerator to cool.
• Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed.
• Remove shrimp and orzo from the refrigerator. Add cherry tomatoes and dressing; stir well. Taste and adjust seasonings if necessary. Refrigerate for at least 2 hours before serving.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
• Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
• Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

Steps:

• In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
• Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine - it will bubble - and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
• Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
• Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.