I made this delicious and simple supper a few weeks ago when Mama and Leigh were in town for wedding dress shopping. There was lots of SEC basketball to watch, so I wanted to something quick, healthy and tasty. Enter…roasted shrimp and broccoli with orzo and feta.
Roasting is my go-to method for all veggies and also for shrimp. High temperatures (about 425), olive oil, salt and pepper, and you're done!
But we’ll walk through it…
Gather your ingredients: peeled shrimp, broccoli, orzo and feta. (Exactly what’s in the title of the recipe. Just trying to keep it simple, gang.)
First up: get the broccoli roasting. Preheat oven to 425, drizzle olive oil over broccoli and season generously with salt and pepper. Note: broccoli really cooks down, so prepare more than you think you’ll need.
Roast for about 15-17 minutes, stir, then add the shrimp to the baking sheet (with another drizzle of oil, then salt and pepper the shrimp). Roast for an additional 6 minutes.
In the meantime, prepare some orzo (rice-shaped pasta). Reserve a little of the cooking liquid in case you need it to loosen up the dish.
Once shrimp are cooked through and orzo is al dente, you're ready to assemble! Squeeze a lemon over the shrimp and broccoli, then combine with cooked orzo. Crumble some feta cheese in, mix, and taste for seasoning.
I served our supper with a ripe avocado for some southern California flare. Delicious!
So what’s on your menu for spring?
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I thought I commented on this...but it seems to have not made it.
ReplyDeleteAnyway, this looks great! It's prefect timing b/c I've been craving a seafood dish. This has been added to next week's menu!
Made this last night. I added some mushrooms that I had on hand and let the shrimp marinate a few minutes in olive oil and garlic. So good! Danny loved it. Thanks for the dinner inspiration!
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