Fish

barefoot contessa shrimp orzo salad takes several minutes to prepare.

barefoot contessa shrimp orzo salad takes several minutes to cook.

barefoot contessa shrimp orzo salad makes 6 servings.

The ingredients for barefoot contessa shrimp orzo salad are:

Ingredients
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Here is how you make barefoot contessa shrimp orzo salad:

DirectionsPreheat 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, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 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 and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 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. If refrigerated, taste again for seasonings and bring back to room temperature before serving.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user HOLCOMB44.

The nutritional information for barefoot contessa shrimp orzo salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 625.5

• Total Fat: 29.4 g
• Cholesterol: 309.6 mg
• Sodium: 746.6 mg
• Total Carbs: 49.8 g
• Dietary Fiber: 3.5 g
• Protein: 43.2 g