Orzo pasta salad with shrimp and feta – a detailed recipe cooking. 
The photodishes: Yunhi Kim Time: 25 min. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 230 gr. orzo pasta (rice-shaped pasta)
- 230 gr. large shrimp, remove the heads and peel off shell, coarsely chopped meat
- 1/3 Art. and 1 tbsp. l olive oil
- 1 clove of garlic, chop
- Coarse sea salt and freshly ground pepper
- Finely grated zest of 2 lemons, and 1/4 tbsp. freshly squeezed lemon juice
- 4 feathers of green onions, cut into rings
- 1/2 tbsp. chopped fresh mint
- 1/2 tbsp. chopped fresh dill
- 1 tbsp. diced english cucumber (long cucumber with sweet flesh, thin skin and almost absent seed)
- 120 gr. feta cheese crumble
- 3 tbsp. l coarsely chopped olives
Recipes with similar ingredients: orzo paste, shrimp, garlic, lemon zest, lemon juice, green onion, mint, dill, cucumbers, cheese feta, olives, calamata olives
Recipe preparation:
- Preheat the oven to 230 ° C. In a large saucepan, bring to boiling salted water. Add pasta and cook until condition al dente (approximately 2 minutes less than indicated in instructions on the packaging). Discard pasta in a colander and rinse under cold water; get rid of excess water. Shift pasta into the big bowl.
- Put the shrimp on a baking sheet and mix with 1 tbsp. l olive oil, garlic, salt and pepper to taste. Put the pan in the oven and fry the shrimp, occasionally stirring until the meat turns white, 2 – 3 minutes.
- Add shrimp, lemon zest, lemon to the bowl with pasta juice, green onions, mint, dill, cucumber, cheese, olives and the remaining 1/3 Art. olive oil; mix. Serve room salad temperature.
