Greek Shrimp & Orzo Salad

Pasta salads are one of my favorite things to eat in the summertime. I especially love this Greek orzo salad, so when I found the below recipe for essentially the same salad with shrimp added in, I knew I would love it. It was really easy to throw together and didn't even require turning the oven on--two of my requirements for a perfect summer dinner.

Greek Shrimp & Orzo Salad
8 oz orzo pasta
1 (10 oz) container grape tomatoes, halved
1/2 cucumber, peeled and chopped
4 oz crumbled feta cheese
1/4 cup + 1 Tbsp olive oil
1 lemon
salt and freshly ground black pepper
1 pound medium shrimp, peeled and deveined

Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions. Drain and let cool.

In a large serving bowl, combine the cooled orzo, tomatoes, cucumber, feta, and 1/4 cup of the oil. Grate the lemon zest into the bowl. Squeeze the juice from the lemon and pour it into the bowl. Season to taste with salt and pepper.

In a large skillet set over medium-high heat, heat the remaining 1 Tbsp oil. Season the shrimp with salt and pepper. Put the shrimp into the skillet and cook, stirring, until they are jut cooking through and pink, 2-3 minutes. Remove the pan from the heat.

Mix the shrimp into the salad and season to taste with salt and pepper once more before serving. Salad will keep in an airtight container in the fridge for up to 2 days. Serves 6.

source: recipe slightly adapted from Kitchen Confidence

Skillet Shrimp & Orzo

I've realized that we eat chicken for about 90% of our dinners.  It's just so easy and healthy and I find so many chicken recipes that I want to try!  So I decided to break out of my fowl rut and I tried a new shrimp dish.  It is such a simple dish to throw together after work but it was full of flavor and a delicious change from our go-to chicken.  Have a great weekend!

Skillet Shrimp & Orzo

2 Tbsp olive oil

6 cloves garlic, minced

3 cups halved grape tomatoes 

coarse salt and freshly ground pepper

3/4 pound orzo

3 1/4 cups low-sodium chicken broth

1 pound large shrimp, peeled and deveined 

1 cup fresh basil leaves, torn

Preheat oven to 400 degrees, with rack in top position.  In a large broiler-proof skillet, heat 5 tsp oil over medium heat. Add garlic and cook until just beginning to brown, 1 minute.  Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes.  Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10-12 minutes.

Toss shrimp with 1 tsp oli and 1/4 tsp each salt and pepper.  Remove skillet from oven and place shrimp on top of orzo. Heat broiler.  Broil until shrimp are opaque throughout, 4 minutes.  Sprinkle with basil and serve.

source: recipe from Everyday Food, May 2012