Shrimp With Mint Orzo Recipes

ROASTED SHRIMP AND ORZO

Roasted Shrimp and Orzo image

Provided by Ina Garten

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Steps:

Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

SHRIMP WITH MINT ORZO

Shrimp With Mint Orzo image

I use this wonderful salad to accompany grilled chicken breast. It's got lots of different flavors and it's special enough for company.

Provided by yibbityibbit

Categories Healthy

Time 40m

Yield 8 Cups

Number Of Ingredients 14

Ingredients

1 1/2 cups orzo pasta
1 pinch salt
1 bay leaf
2 tablespoons olive oil
1 lb medium shrimp, prepared and cut into 3 pieces
1 large roma tomato, chopped
1 medium red onion, chopped very fine
3/4 cup feta cheese
1/2 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
2 teaspoons fresh lemon juice
2 tablespoons chopped of fresh mint
1 tablespoon chopped fresh dill
1/8 teaspoon cayenne

Steps:

Cook orzo with bay leaf.
Drain and remove leaf.
Sautee shrimp in 1 TBSP olive oil.
Toss all ingredients and serve at any temperature. We especially like this served warm.

Nutrition Facts : Calories 254.4, Fat 7.9, SaturatedFat 2.9, Cholesterol 98.9, Sodium 265.6, Carbohydrate 27, Fiber 1.6, Sugar 2.1, Protein 18

SHRIMP WITH ORZO

Shrimp With Orzo image

From Cooking Light. Serving size: 1 1/2 cup. Per serving: 424 calories, 7.6 g fat, 29.2 g protein, 57.1 g carb, 3.8 g fiber, 142 g cholesterol.

Provided by ratherbeswimmin

Categories Oven

Time 1h21m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (28 ounce) can diced tomatoes, undrained
1 1/2 teaspoons olive oil
1 cup diced onion
3 garlic cloves, minced
1/4 cup dry white wine
3 tablespoons chopped fresh parsley, divided
1 tablespoon capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
crushed red pepper flakes (to taste)
1 lb medium shrimp, peeled and deveined
2 cups hot cooked orzo pasta
1/2 cup crumbed feta cheese

Steps:

Drain tomatoes through a sieve into a bowl, reserving tomatoes and 1/2 cup tomato liquid.
Let the oil get heated in a large nonstick skillet over medium heat.
Add in the onion and garlic; stir/saute for 3 minutes.
Add in the wine; cook 1 minute.
Add in tomatoes with 1/2 cup liquid, 1 1/2 tablespoon parsley, capers, and next 4 ingredients; cook for 5 minutes.
Add in shrimp; cook 2 minutes.
Stir in the cooked orzo; adjust seasoning to taste.
Spoon mixture into an 11x7 inch casserole dish that has been coated with nonstick cooking spray.
Sprinkle feta cheese and remaining parsley evenly over the top.
Bake in a 450 degree oven for 10 minutes.

Nutrition Facts : Calories 583, Fat 9.3, SaturatedFat 3.7, Cholesterol 189.5, Sodium 880.1, Carbohydrate 82.7, Fiber 6.4, Sugar 11.6, Protein 39

GINGER-MINT GRILLED SHRIMP

Ginger-Mint Grilled Shrimp image

For snappy, well-browned shrimp from the grill, follow just a few simple steps: Make sure they're very dry. (You can even let them air-dry in the fridge overnight.) Get your grill very hot, then cook the shrimp for longer on the first side to minimize overcooking. While you can use a heated grill basket, you don't need to; leaving the tails on means the shrimp won't slip through the grates. (By the way, eat those tails. They're a delicious, crispy bite.) Well-grilled shrimp need just a little brightness to balance their char: A squeeze of lemon or lime, or this herby-spicy mixture of ginger, mint and lime zest made in the style of gremolata, will do the trick.

Provided by Ali Slagle

Categories dinner, seafood

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds large shrimp, peeled and deveined, tails on
Kosher salt
Olive oil
1 (1/2-inch) piece ginger, peeled
1 cup firmly packed mint leaves
1 small lime

Steps:

Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
Meanwhile, pat the shrimp dry, then transfer to a medium bowl and season with 1 1/2 teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate 1/2 teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.
When you're ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (See Tips.)
Transfer the shrimp to the platter and toss with the mint-ginger mixture and a squeeze of lime.

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