The hubby and I were experimenting the other night for dinner and came up with this. It was very good. For those of you who do not like seafood you could easily substitute chicken for the shrimp just follow the recipe otherwise. I used thin spaghetti for the pasta but you can use whatever type of pasta you prefer.

Roasted Shrimp and Orzo
      Cook Time:      15 min
       Level:      Easy
       Yield:      6 servings

Prep
    20 min
Inactive Prep
    1 hr 0 min
Cook
    15 min
Total:
    1 hr 35 min

    * Kosher salt
    * Good olive oil
    * 3/4 pound orzo pasta (rice-shaped pasta)
    * 1/2 cup freshly squeezed lemon juice (3 lemons)
    * Freshly ground black pepper
    * 2 pounds (16 to 18 count) shrimp, peeled and deveined
    * 1 cup minced scallions, white and green parts
    * 1 cup chopped fresh dill
    * 1 cup chopped fresh flat-leaf parsley
    * 1 hothouse cucumber, unpeeled, seeded, and medium-diced
    * 1/2 cup small-diced red onion
    * 3/4 pound good feta cheese, large diced

Directions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

I first heard of this recipe from my dad. It has since become a favorite of my husbands. It is time consuming but, well worth the time to make.
1lb of medium shrimp
2 tablespoons of lemon juice
¼ tsp salt
1/8 tsp ground red pepper
¼ cup finely chopped onion
1/3 cup finely chopped green bell pepper
3 tablespoons of bacon drippings
2 tablespoons of flour
¾ cup shrimp stock or chicken broth
Peel and devein the shrimp. Combine the shrimp, lemon juice salt and red pepper in a bowl and mix well. Cook the onion and bell pepper in the bacon drippings in a skillet over medium high heat for 10 min or until tender, stirring constantly. Sprinkle with the flour. Cook for 2 minutes or until the flour begins to brown, stirring constantly. Add the shrimp mixture and stock. Cook for 2 to 3 minutes or until the shrimp turns pink, stirring constantly. Add water or additional stock if sauce is to thick. Serve over creamy grits.
Creamy Grits

12 cups of chicken broth
4 cups of stone ground white grits
1 cup heavy cream
Salt to Taste

Bring 11 cups of broth to a boil in saucepan. Add the grits slowly, stirring constantly. Reduce the heat, stirring constantly. Cook for 20 minutes, stirring frequently. Stir in the cream. Cook for an additional 10 minutes. Add remaining broth as needed for consistency. Season with salt.