Page 74 - UMass2018_CookBook

Ingredients
Serves 6
1⁄2 cup extra-virgin olive oil, plus more for cooking
Salt
1 (1-pound) box orzo
Juice of 5 lemons
Ground black pepper
1 pound shrimp (16 to 18 count), peeled and deveined
1⁄2 cup chopped fresh dill
1⁄2 cup chopped fresh parsley, plus more for garnish
1 cucumber, peeled, seeded and diced
1⁄2 cup diced red onion
8 asparagus spears, steamed and cut into 1⁄2-inch pieces
1⁄2 cup crumbled feta cheese, plus more for garnish
Shrimp and Orzo
McNulty Family, North Reading, MA
“This recipe goes with anything and is a family favorite! You can make it ahead of time, and enjoy... the flavors meld even better the next day. It’s always a hit at get-togethers, and people always ask for the recipe. My family loves this recipe and it’s a regular in the summer.”
— Regina McNulty
Preparation
1. Fill a large pot with water, add a splash
of oil and a dash of salt and bring to a boil. Add the orzo and simmer, stirring occasion- ally, until al dente, about 9 minutes. Drain and transfer to a large bowl.
2. In a small bowl, whisk together the lemon juice, 1⁄2 cup oil and a dash each of salt and pepper. Pour the vinaigrette over the orzo and stir well. Let stand while you prepare the shrimp.
3. Heat oil in a large sauté pan over medium- high heat. Add the shrimp, season with pepper and cook, turning once, until the shrimp turn pink, a few minutes per side.
4. Add the shrimp to the orzo and stir well. Stir in the dill, parsley, cucumber, onion and asparagus. Stir in the cheese, then garnish with more cheese and parsley.
Note: If pressed for time, you can use frozen cooked shrimp that have been thawed.
66 | TASTE OF HOME