Greek Grilled Shrimp Orzo

Greek Grilled Shrimp Orzo

This is a wonderful dish to serve at a summer party. I am hosting a wedding party for friends in 2 weeks and plan on serving this as party of the menu. It is easy to double (or more) for a big party. I served this warm but it was really good as a cold salad the next day. It would also be a good vegetarian side dish just omit the shrimp. This recipe was inspired by prouditaliancook.com.

IMG_3106.jpg

IMG_3104.jpg

IMG_3107.jpg

IMG_3108.jpg

IMG_3110.jpg

INGREDIENTS

Grilled shrimp
Smoked Paprika
Olive oil
Cooked orzo pasta
English cucumber, seeded and chopped
1 medium sweet onion, diced
Red onion, diced
Crumbled feta
Grape tomatoes, halved and roasted
Kalamata olives
Lemon zest
Mint, parsley, oregano

Marinate the shrimp in lemon peel, lemon juice, olive oil, crushed garlic, and a pinch of red pepper flakes. Sprinkle with smoked paprika and grill.

Heat oven to 350 and line a baking sheet with foil. Place halved grape tomatoes on the sheet and drizzle with olive oil and sea salt. Roast for about 20 minutes.

Heat about 2 tablespoon of olive oil in a medium pan. Add onion and cook over medium heat until soft and getting golden, add red onion and cook until just warmed and a bit soft. Add the roasted tomatoes using all the juices left after roasting.

Make a vinaigrette by whisking 3 parts good olive oil to 1 part fresh squeezed lemon juice, add 1 crushed garlic clove, salt and pepper.

Taste it to your liking, either adding more or less. Place all ingredients in a bowl, adding all the herbs, more feta, (make sure it’s in small crumbles) pour the vinaigrette over all the ingredients, taste it and make sure you have enough of everything!

Note: I used 8 oz of cooked orzo and about 20 medium shrimp, the rest of the ingredients I just judged until I thought I had enough.

Advertisements
Greek Honey Cake

Greek Honey Cake

I adjusted this recipe for a little less sweetness. It was actually good even without the syrup. It is a bit like baklava without all the fuss. I brought this as a dessert to a greek themed dinner with good friends. Original recipe by CaliforniaJan.

IMG_3063.jpg

IMG_3066.jpg

IMG_3067.jpg

IMG_3068.jpg

IMG_3069.jpg

IMG_3048.jpg

IMG_3050.jpg

IMG_3071.jpg

IMG_3072.jpgINGREDIENTS

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
3/4 cup butter
1/2 cup white sugar
3 eggs
1/4 cup milk
1 cup chopped walnuts

SYRUP

1/2 cup white sugar
1/2 cup honey
1/2 cup water
1 teaspoon lemon juice

DIRECTIONS

Preheat oven to 350 degrees F . Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.

Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.

For the Honey Syrup: In a saucepan, combine the honey, sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.