“You never know what you can do until you try.” At least, according to my poster at school.
(Inspirational teacher moment) This quote has proven true in many areas of life, including, but not limited to, school. For example, I never thought I could make orzo. Or I was too lazy to try buying some and making something a little more “outside of the box”.
I know, orzo is not really outside of the box. But that gives you an idea of how inside of the box I am.
And you really never know what you can do until you try – because once I tried it, I realized that if you can boil water, you can make orzo. And if you can drizzle olive oil, sprinkle salt, and chop herbs, you can make really good tasting orzo.
And if you happen to have any shrimp in the freezer, you can make shrimp and feta orzo that seems fancy and tastes delicious.
What? Of course I use frozen shrimp. I am not interested in spending the equivalent of several gallons of gas just for a few little fresh shrimp that will probably gross me out anyways. If I had a six figure salary, I might choose to spend it on fresh shrimp. But I am not that girl. Yet, anyways.
This shrimp and feta orzo is such a fresh, easy meal that only takes a matter of minutes. Serve it as a main dish or pasta salad for a yummy spring meal!
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp
- 1 shallot, minced
- 1/2 cup minced scallions, white and green parts
- 1 cup chopped fresh dill (I used less and it was fine)
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 3/4 pound good feta cheese, large diced
- 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. Drain and pour into a large bowl. Whisk together the lemon juice, 1/4 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, pepper, and shallot. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through.
- Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, 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. (You can eat it warm and it’s still delicious!)
- Calories: 590
Speaking of trying new things, I have the best teacher story ever. A student of mine was has been a bit reluctant to read, but last week he found a book that he was really excited about at the Book Fair. He took it home and read it over the weekend, and here’s what he had to say when he shared during Morning Meeting on Monday:
Good Morning, J.
Good Morning, K.
What’s the News, J?
The News is… I found out this weekend… that I LOVE TO READ!
There’s nothing like the self-discovery that you are, indeed, a reader. Or an orzo lover.