• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 pound orzo (about 1 cup)

  2. 1 pound large shrimp, shelled and halved lengthwise

  3. 1 tablespoon lemon juice

  4. 1 tablespoon red- or white-wine vinegar

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon fresh-ground black pepper

  7. 1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano

  8. 1/3 cup olive oil

  9. 4 scallions including green tops, chopped

  10. 1/2 cup pitted and chopped black olives, such as Kalamata

  11. 1/4 pound feta, crumbled

Instructions Jump to Ingredients ↑

  1. In a large pot of boiling, salted water, cook the orzo until almost done, about 10 minutes. Add the shrimp to the pot and cook, stirring occasionally, until both the shrimp and orzo are done, 2 to 3 minutes longer. Drain thoroughly.

  2. In a large glass or stainless-steel bowl, whisk together the lemon juice, vinegar, salt, pepper, and oregano; add the oil slowly, whisking.

  3. Add the orzo and shrimp, the scallions, olives, and feta to the dressing and toss. Serve warm or at room temperature.


Send feedback