GREEK ORZO AND SHRIMP SALAD (for twenty)
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1-1/2 one-pound boxes orzo (rice-shaped pasta)
1-1/2 bunches green onions, chopped
¾ pound feta cheese, crumbled
¾ cup fresh dill, chopped
1 cup Kalamata olives, pitted and halved
7 tablespoons fresh lemon juice
6 tablespoons olive oil
3 pounds uncooked medium shrimp, peeled and deveined
1-1/2 English hot house cucumbers, quartered lengthwise, cut crosswise into 1/4 inch thick pieces
2 baskets cherry tomatoes, halved
½ English hot house cucumber, sliced into rounds
fresh dill sprigs
- Cook orzo in large pot of boiling salted water until just tender, about 9 minutes. Drain. Rinse with cold water to cool. Drain well. Transfer to a large bowl and add green onions, feta cheese, chopped dill, olives, lemon juice and oil. Mix well.
- Cook shrimp in a large pot of boiling salted water until pink and just cooked through, about 5 minutes. Drain. Rinse with cold water to cool and drain well. (Or, heat a lightly oiled medium skillet until hot but not smoking and sauté the shrimp, tossing, occasionally, just until curled and pink, 3 to 4 minutes). Mix into salad and season to taste with salt and pepper. (Salad can be prepared to this point 8 hours ahead. Cover and refrigerate.)
- Mix cucumber pieces and 3/4 cup of cherry tomatoes into salad. Transfer to a clean large bowl, arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.
from Bon Appetit Magazine, June, 1994