One of these days, it will be summer here in Chicago. But for now it’s another cloudy, cold, dreary day.
At least I can make food that brings me to summer even when the weather won’t.
Orzo Shrimp Cucumber Salad
Adapted from Barefoot Contessa
1 lb shrimp, peeled and deveined
1/2 lb orzo
1/2 cup fresh lemon juice
1/4 cup olive oil
salt and pepper to taste
1 cucumber, chopped
1 cup chopped fresh dill
1 cup fresh parsley, chopped
1/4 cup diced feta cheese
1/2 cup diced red onion
1 cup scallions, diced
Directions:
1. Cook orzo as directed on package and set aside.
2. Preheat oven to 400 degrees. Spread shrimp on a baking sheet and drizzle with oil (about 2 Tablespoons) and sprinkle with salt and pepper. Bake for about 5 minutes; allow to cool.
3. Whisk together lemon, olive oil, salt, and pepper; mix in with warm orzo. Add roasted shrimp, cucumber, dill, parsley, green and red onions and feta.
Set aside for an hour on the counter to let flavors marry. Serve at room temperature.
Makes about 10 cups. Serves 6. Approximately 1 3/4 cup per serving.
Nutrition Notes: Cucumbers are at their peak from May through July and they contain mostly water. Cucumbers are a very good source of vitamins C and the mineral molybdenum. They are also a good source of vitamin A, potassium, manganese, folate, dietary fiber and magnesium!
Taste Test: Wholesome Husband salivates over this dish. It’s light, refreshing and just simply good. It would be fantastic to bring to a BBQ over the summer too (whenever summer decides to show up)!
Enjoy!
