Last night's recipe was inspired by Ina Garten...aka the Barefoot Contessa. I pretty much used her recipe as is (although scaled down for two people) but was too lazy to wait a hour before eating so we just scarfed it down while it was still hot. This one's fairly healthy and would be amazing with my new favorite ingredient, quinoa, but sometime's orzo really just hits the spot. This made a bunch of leftovers so we ate it cold for lunch...even better. Enjoy :)
1 lb shrimp, peeled and de-veined
1/2 box of orzo, cooked as instructed on the box
1 English cucumber, diced
fresh parsley, chopped
fresh scallions, chopped
2-3 artichoke hearts, diced
juice of 2 lemons
1/3 c. EVOO ( I eyeballed it)
1/2 tsp. dill (I used dried dill but fresh is probably great, too)
Preheat oven to 400 degrees. Boil water for orzo & cook as directed. Drizzle shrimp with EVOO, salt and pepper and bake for 6-8 minutes until pink. Meanwhile, mix lemon juice, salt, pepper, and EVOO in a bowl, whisk until blended. Once orzo is ready, drain and add dressing while the orzo is hot. When shrimp is cooked, add it, along with all remaining ingredients, to the orzo.
I made some roasted cauliflower to accompany this dish by drizzling EVOO over some fresh cauliflower and baking at 400 degrees for about 20 minutes until fork tender. Also, since I recently started working at a bakery, I occasionally (read: daily) take home fresh bread, and we eat it with everything. Sue me.