Granny's Greek Orzo Shrimp Salad
1 box orzo, (rice-shaped pasta) (1/2 1-pound)
1 1/2 bn Green onions, chopped
3/4 lb Feta cheese, crumbled
3/4 cup Chopped fresh dill
7 tbl Fresh lemon juice
6 tbl Olive oil
3 lb Uncooked medium shrimp, peeled, deveined
1 1/2 x English hot house cucumbers, quartered lengthwise, cut crosswiseinto
1/4-inch-thick pieces
2 x Baskets cherry tomatoes, halved
1/2 x English hothouse cucumber, sliced into rounds
Fresh dill sprigs
Method :
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.
Serves 20.