Lemon Dill Shrimp With Grecian Orzo Salad Recipes

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GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE



Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 11

3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
3/4 pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined

Steps:

  • Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
  • Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD



Lemon-Dill Shrimp With Grecian Orzo Salad image

I've been making this recipe for years. I found it in the Weber's Art of the Grill cookbook. It perfectly combines light and intense flavors.

Provided by Leslulu

Categories     < 60 Mins

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 15

1 teaspoon lemon zest
1/4 cup lemon juice
1/2 cup olive oil
1 tablespoon fresh dill weed
1 teaspoon minced garlic clove
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
16 jumbo shrimp, peeled and deveined
1 cup orzo pasta
2 ounces feta cheese, crumbled
3/4 cup red bell pepper, finely diced
1/2 cup kalamata olive, pitted and quartered
2 tablespoons green onions, thinnly sliced
1 1/2 tablespoons oregano, finely chopped
4 skewers

Steps:

  • TO MAKE THE VINAIGRETTE:.
  • In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper.
  • Place the shrimp in a medium bowl.
  • Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.
  • TO MAKE THE SALAD:.
  • Bring a medium saucepan three-quarters full of salted water to a boil.
  • Add the orzo pasta and cook until al dente. Drain and place in a bowl.
  • Add the remaining vinaigrette and the feta cheese and toss well.
  • Add the bell pepper, kalamata olives, scallions, and oregano. Toss again.
  • Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
  • Place the shrimp directly over high heat and grill, turning once, until the shrimp is just opaque inside with lightly browned edges, 4 to 5 minutes total.
  • Serve the shrimp immediately over the pasta.

Nutrition Facts : Calories 1174.1, Fat 69.4, SaturatedFat 13.4, Cholesterol 367.2, Sodium 1404.3, Carbohydrate 75.8, Fiber 5.7, Sugar 6, Protein 62

GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD



Grilled Shrimp with Lemon-Dill Butter and Orzo Salad image

Provided by Bobby Flay

Categories     appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 21

2 cups lemon juice
3 tablespoons finely chopped fresh dill
2 sticks unsalted butter, slightly softened
Salt
Fresh dill
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup olive oil
1 tablespoon finely chopped fresh dill
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 pound orzo pasta, cooked al dente, drained
6 ounces feta cheese, crumbled
1 large yellow pepper, finely diced
1 large red pepper, finely diced
1/2 cup kalamata olives, pitted and quartered
2 scallions, finely sliced
1 tablespoon finely chopped fresh oregano
40 jumbo shrimp, peeled and deveined
Olive oil
Salt and freshly ground pepper

Steps:

  • Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
  • Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
  • Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.

LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD



Lemon-Dill Shrimp With Grecian Orzo Salad image

Make and share this Lemon-Dill Shrimp With Grecian Orzo Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup olive oil
1 tablespoon finely chopped fresh dill
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
16 large shrimp, peeled and deveined (about 1 lb.)
1 cup orzo pasta
2 ounces feta cheese, crumbled
3/4 cup finely diced red bell pepper
1/3 cup pitted kalamata olive, quartered
2 tablespoons thinly sliced scallions, including tender green parts
1 1/2 tablespoons finely chopped fresh oregano
4 metal skewers (or bamboo skewers soaked in water for at least 30 minutes)

Steps:

  • Make the vinaigrette: in a bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt, and pepper.
  • Place the shrimp in a medium bowl; pour ¼ cup vinaigrette over the shrimp; toss to coat well.
  • Cover with plastic wrap and refrigerate for about 30 minutes.
  • Bring a medium saucepan ¾ full of salted water to a boil; add pasta and cook until al dente; drain then place in a bowl.
  • To the orzo, add the remaining vinaigrette and the feta cheese; toss well.
  • Add the bell pepper, olives, scallions, and oregano; toss well.
  • Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
  • Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.
  • Serve shrimp immediately with the pasta.

Nutrition Facts : Calories 483.7, Fat 32.4, SaturatedFat 6.3, Cholesterol 56.3, Sodium 536.7, Carbohydrate 36.5, Fiber 2.7, Sugar 3, Protein 12.8

GREEK ORZO AND SHRIMP SALAD



Greek Orzo and Shrimp Salad image

Categories     Salad     Pasta     Tomato     Buffet     Feta     Lemon     Shrimp     Cucumber     Summer     Healthy     Dill     Bon Appétit

Yield Serves 20

Number Of Ingredients 11

1 1/2 1-pound boxes orzo (rice-shaped pasta)
1 1/2 bunches green onions, chopped
3/4 pound feta cheese, crumbled
3/4 cup chopped fresh dill
7 tablespoons fresh lemon juice
6 tablespoons olive oil
3 pounds uncooked medium shrimp, peeled, deveined
1 1/2 English hot house cucumbers, quartered lengthwise, cut crosswise into 1/4-inch-thick pieces
2 baskets cherry tomatoes, halved
1/2 English hothouse cucumber, sliced into rounds
Fresh dill sprigs

Steps:

  • Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
  • Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.

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