Yes, Feta!!!! I am cooking up some summer salads with one of my faves. If you missed last week’s salad post, you can find it here.
Here we did a grilled shrimp, roasted veggie, orzo and feta salad!! Say that ten times fast!!!
This was a tag-team effort with Rourke and myself manning the kitchen/grill. We had a lot of fun making it together, but most importantly, EATING it together. This salad was incredible. We ate on it for days.
This is a great make-ahead recipe, too. It could be served as a side dish, minus the shrimp. We served it warm, but it could also be served cold or at room temperature.Start by marinating your shrimp. We left the tails on. Mince 8 small pods of garlic or 4 large ones.Add garlic, 1 pound of Gulf shrimp, 1/4 teaspoon red pepper flakes, 1 tablespoon dried oregano, and 1/4 cup olive oil to a Ziploc bag. Zip bag and rub around ingredients to get into all of the shrimp. Marinate in the refrigerator for at least 30 minutes. Take out of fridge before grilling to get to room temperature for even cooking.Soak skewers in water for at least 30 minutes to prevent burning.Preheat oven to 425 degrees.Cut up a red bell pepper and red onion into bite-sized pieces. Add to a sheet pan. Drizzle with olive oil, salt and pepper. Roast for 10 minutes, stirring after 5.Meanwhile, start a pasta pot with water to boil. Add package of orzo and cook according to directions. Reserve 4 cups for salad. Use the rest for a dinner side with butter and parsley or maybe put it in a soup for a starch.
Cut the squash and zucchini into bite-sized pieces and add to sheet pan. Salt and pepper and add more olive oil. Stir well and cook 10 more minutes, stirring after 5.
Preheat grill. Start skewering shrimp, using two skewers at a time for easy flipping.Cook on grill for 2 minutes on direct heat. Flip over and cook two more minutes. Move to top rack and cook 2 more minutes. Remove.
It’s time to put this all together now!
In a large bowl, measure out 4 cups cooked orzo pasta. Add roasted vegetables and juices. Add 1/4 cup olive oil, 1/4 cup chopped parsley and salt/pepper to taste. Crumble 4 ounces of Feta cheese into bowl. Mix well.
Plate pasta onto a plate and place 1 skewer of shrimp on top. Drizzle more olive oil on top if desired.
1 pound fresh gulf shrimp, tails on
4 large cloves of garlic, minced
1/4 teaspoon red pepper flakes
1 tablespoon dried oregano
1/2 cup of olive oil divided, plus more for drizzling
1 red bell pepper, cut into bite-sized pieces
1 red onion, cut into bite-sized pieces
1 zucchini, cut into bite-sized pieces
1 yellow squash, cut into bite-sized pieces
4 ounces of Feta cheese
1/4 cup chopped fresh parsley
4 cups cooked orzo pasta
Marinate shrimp with garlic, oregano, red pepper flakes and 1/4 cup of olive oil for at least 30 minutes.
Soak skewers in water for 30 minutes.
Put around 4-5 shrimp on two skewers. Continue to skewer the shrimp in the same manner until all are skewered.
Preheat oven to 425 degrees. Arrange onion and bell pepper pieces on a roasting or sheet pan. Drizzle with olive oil, salt and pepper. Roast for 10 minutes, stirring halfway through.
Add zucchini and squash. Drizzle with more olive oil, salt and pepper. Roast another 10 minutes, stirring halfway through. You want your vegetables to be soft.
In a large bowl, add orzo, vegetables with juices, parsley and salt and pepper. Stir. Crumble goat cheese into bowl, mixing gently.
Grill shrimp for 4 minutes on direct heat, flipping halfway through. Put shrimp on indirect heat for 2 more minutes and remove from heat.
To serve, scoop out salad onto plates and top with 1 shrimp skewer.