I absolutely love this recipe. Fresh oregano is a must in this Mediterranean masterpiece of simplicity. Serve cold as a summer side or main attraction. Omit shrimp for a spectacular vegetarian meal.
1 Pound shelled shrimp
1 Pound Orzo Pasta
1/2 Pound feta cheese
Juice of 1-2 lemons
Extra virgin olive oil
3 Green onions slivered
3-4 Cloves finely chopped garlic
Fresh ground black pepper to taste
2-3 Tbsp fresh finely chopped oregano
Handful of kosher salt for pasta water
Heat a skillet over medium heat; drizzle with olive oil and saute shrimp and garlic until cooked. About 5-6 minutes turning once. Remove immediately to a cool dish scrapping all oil and garlic out. Cool in refrigerator until ready to add to orzo.
In a large stock pot boil 4 quarts of water. Cook orzo per packaging instructions, should be between 9-11 minutes.
Tip: Heavily salt the water for cooking the orzo; this should be all the salt this dish needs!
Drain orzo into a colander; rinse for 30 seconds with cold water. Let drain for a few minutes.
In a large bowl drizzle enough oil to lightly coat the bottom. Add orzo, drizzle a little more olive oil and add all ingredients except feta. Mix well. Cover bowl and chill in refrigerator for an hour before adding feta cheese.
This recipe can easily be manipulated to make many variations. I look forward to trying this with fresh mint and parsley.