That’s Greek to Me
I made a pretty de–lish supper last night. Since, Monday’s usually aren’t that thrilling I try to make a dinner that is somewhat appealing. So, last night I made Bobby Flay’s:
Greek Orzo and Sautéed Shrimp with a Mustard-Dill Vinaigrette
3/4 pound of orzo, cooked al dente
1 large cucumber, cut lengthwise, and sliced
3 green onions, thinly sliced
1 pint of grape tomatoes, halved
1/4 cup of kalamata olives
1/4 cup of roasted red peppers
1/4 chopped fresh dill
1/4 cup of white wine vinegar or champagne vinegar
3 Tablespoons of Dijon mustard
1/2 cup of olive oil
Salt and Pepper
Feta cheese, optional
16 medium shrimp, peeled and de-veined
Combine orzo, cucumber, green onions, olives, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese, if using.
Heat saute’ pan to medium-high and season shrimp with salt and pepper. Saute for approximately 2 minutes per side until just cooked through. Divide orzo mixture between bowls, top with roasted red peppers, and shrimp.
Best served at room temperature.