Wednesday, May 8, 2013

Spicy Baked Shrimp with Orzo

I always hated shrimp growing up , but as I get older I realize my tastebuds are evolving. Now I love me some good shrimp. Even my kids love shrimp cooked this way, well okay 1 out of my 4 kids loved it, but that still counts right? I served it with a yummy orzo. Actually I was out of orzo so I used arborrio rice, which was still delicious. The Orzo (arborrio) was a good compliment to the shrimp because it kept everything light and refreshing.Oh and don't worry the shrimp are spicy, but not crazy spicy.

Recipe slightly adapted from epicurious

Spicy Shrimp
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
  1.  In a large pot of boiling water, add orzo and stir occasionally, until cooked al dente.
  2. 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.
  3. Cover and store in fridge overnight. Add feta before serving. . Or, add feta immediately and enjoy the dish warm.

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