Ever just get on some random kick and find that you are suddenly into a food you were never really into before? Typically I don't use much dill when I cook but this summer that has changed. We planted four dill plants in our garden and they smell so good when I'm out there that I find myself craving dilly foods. I really liked this Orzo Salad with Shrimp and Feta that was in Food Network Magazine this summer. I ate it as a meal with a side of grilled zucchini but I think it would be a lovely addition to a brunch menu.
Orzo Salad with Shrimp and Feta (Food Network Magazine)
8 oz orzo pasta (about 2 cups)
1/2 lb large shrimp, peeled and deveined (tails removed), coarsely chopped
1/3 cup plus 1 Tbs extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper
Grated zest of two lemons (I did one), plus 1/4 cup fresh lemon juice
4 scallions, thinly sliced
1/2 cup chopped fresh mint (I left this out)
1/2 cup chopped fresh dill
1 cup diced English cucumber (I'm not sure what nationality mine was)
4 oz crumbled feta cheese
3 Tbs halved kalamata olives (I left these out too)
Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse under cool water; shake off excess. Transfer to a large bowl and set aside while you make the shrimp, stirring occasionally to prevent clumping.
Toss shrimp on a baking sheet with 1 Tbs oil, the garlic and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hrs. (Bring to room temp before serving.)