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
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.
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)!