Recipe slightly adapted from epicurious
1/2 cup olive oil
2 tablespoons Cajun or Creole seasoning
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon honey
1 tablespoon soy sauce
Pinch of cayenne pepper
1 pound uncooked large shrimp, shelled, deveined (I did not want to devein anything so I used precooked, shelled, deveined shrimp)
Combine first 7 ingredients in 9x13-inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour.
Preheat oven to 450°F. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes.
Recipe slightly adapted from rachel shultz
- ¾ pound orzo pasta or 1 c. arborrio rice, cooked according to pkg. directions
- 3 pounds of shrimp
- 1 cup scallions, minced
- 1 cucumber, diced
- ½ cup red onion, diced
- 1 cup dill
- 1 cup parsley
- 5 ounces feta cheese
- Salt & pepper
- 3 lemons
- In a large pot of boiling water, add orzo and stir occasionally, until cooked al dente.
- Drain orzo and in a large bowl mix in ½ cup olive oil, the juice of 3 lemons, salt & pepper. Add shrimp, onions, scallions, cucumber, parsley, and dill.
- Cover and store in fridge overnight. Add feta before serving. . Or, add feta immediately and enjoy the dish warm.