We’re kind of obsessing over the bold and bright flavors in this week’s recipe for Grilled Shrimp and Orzo Salad. Its got all the highlights of the bright flavors of Greece with fresh herbs, lemon, cherry tomatoes, red onion and feta cheese. Garlic and a splash of lemon add to the fresh taste and heart-healthy benefits of shrimp. You’ll have everything you could possibly need in a hearty, but healthy meal – carbs, veggies, protein and tons of flavor. Best of all, it’s completely customizable to add in your favorite veggies. It’s the perfect clean-out-the-fridge meal! Next time I’m going to make this dish with andouille sausage, corn, zucchini and a little bit of red pepper flakes for some added spice. The possibilities are endless.

To make preparing this dish even faster, we used frozen shrimp, already peeled and de-veined from Sizzlefish. This service delivers premium quality, sustainable seafood right to your door! What is even better is that each piece of seafood comes portioned for easy, delicious meals. Pick from a selection of lobster, salmon, halibut, haddock, cod, trout, scallops, shrimp and more.

Ingredients

Lemon Dill Butter:

  • 2 cups lemon juice
  • 3 tablespoons finely chopped fresh dill
  • 2 fresh garlic cloves
  • 2 sticks unsalted butter, slightly softened
  • Salt

Orzo Salad:

  • 1 teaspoon grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1 tablespoon finely chopped fresh dill
  • 2 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • 1 pound orzo pasta, cooked al dente, drained
  • 6 ounces feta cheese, crumbled
  • 1 cup of cherry tomatoes, halved
  • 1/2 red onion, finely sliced
  • 1 small cucumber, quartered and sliced
  • 1 tablespoon finely chopped fresh oregano
  • 40 shrimp, peeled and de-veined

Directions

Special Tools: 8 medium wooden skewers, soaked in water

Lemon Dill Butter:

Place lemon juice in a small non-reactive saucepan with crushed and diced garlic clove. Reduce liquid to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.

Orzo Salad:

Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.

Shrimp:

Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.

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