I have many addictions: '90s sitcoms, sartorial stretchiness, cleanliness avoidance, binder clips, Pandora radio, That Damn Dog, and making a long story much, much longer.
But lately I've developed a heroin-level hankering for orzo. (Witness here, here, and here.) Frankly, there's a lot of pasta in this here vegetarian diet, and it turns out that if you cook a late-night batch of orzo and dump cheddar cheese into it, you have a feel-good snack that should probably shame anyone who's staring down the barrel at her 30th year.
Not that I know anyone fitting that description.
I had planned to make something else entirely for dinner, but I started scratching and twitching when I arrived at the greengrocer and U-turned to Ina's Roasted Shrimp and Orzo.
I halved the recipe, which meant I only needed 1 pound of fresh shrimp.
![scrimp.](http://farm3.static.flickr.com/2647/3775946840_3ddcca6169.jpg)
Or in the case of the Publix, 1 pound of previously frozen shrimp. The liquid from these is a canine aphrodisiac. Should you at any point need that information. Once the tails are removed, the shrimp get a drizzle of olive oil, salt, and pepper, and are shoved into a 400-degree oven for 5 to 6 minutes.
Meanwhile, a big pot is bubbling on the stove, cooking up the beloved pasta. I mean really, what is better than this?
![or zo.](http://farm4.static.flickr.com/3538/3775142517_39f06ff7f5.jpg)
All the ecstatic high from cooking meth, without the danger of melting your face off! (Note: This does not apply to me. The incidence of flesh-burning in my case is equal for orzo and amphetamines.)
While the pasta cooked, I made the vinaigrette—olive oil, lemon juice, salt, and pepper—
![simply dressed.](http://farm3.static.flickr.com/2669/3775939222_17fd904bd5.jpg)
then poured it over the still-warm pasta.
![pour, favor.](http://farm3.static.flickr.com/2570/3775939806_9464282dc3.jpg)
I think I might need a moment.
The shrimp come out of the oven, in typical Ina Garten fashion, perfectly cooked.
![curls.](http://farm4.static.flickr.com/3484/3775949134_09949405b9.jpg)
After that, it's mixmaster time. Big bowl, pasta, shrimp, green onions,
![green delicious.](http://farm3.static.flickr.com/2521/3775131079_50373814c8.jpg)
cucumber,
![kewk.](http://farm4.static.flickr.com/3574/3775132241_82e8a2e69c.jpg)
red onion,
![ornion.](http://farm3.static.flickr.com/2674/3775141481_97906d2d66.jpg)
parsley,
![parse.](http://farm4.static.flickr.com/3600/3775144323_9cdbf32c5f.jpg)
dill,
![dilly.](http://farm3.static.flickr.com/2639/3775133073_ab0ce45c2f.jpg)
and feta. OK, no, that's not feta. It's ricotta salata. Feta has always baffled me, because I think it's the black sheep of the cheese family. I just find it almost prohibitively salty. The ricotta option isn't much better, but it's great for leftovers because it doesn't break down the way feta does.
![lotta ricotta.](http://farm3.static.flickr.com/2555/3775142823_a27e073a55.jpg)
Then the whole mix has to sit for an hour for the flavors to come together.
![shrimp mix.](http://farm4.static.flickr.com/3521/3775950472_fb26781d00.jpg)
At which point a person can do the dishes, or take the dog for a walk, or finish a couple of loads of laundry, or train her cockeyed stare at something brain-damaging on the CW.
![shrimp salata.](http://farm4.static.flickr.com/3562/3775951386_0bbebefa73.jpg)
Make this. Now. No, seriously, right this second. Don't make me ask you twice. I know I had this for lunch, but I NEED MORE. Just a bite, I swear.
I'll quit tomorrow.
Rock the weekend, ladies and gents!
3 comments:
at: 4:36 PM said...
Yes please
at: 4:42 PM said...
You don't like feta? I KNEW you wouldn't like my corn salad. Or something less self-involved. Like, for instance, that looks delicious!
at: 4:49 PM said...
I want the cheese . . . and a glass of vino.
Happy Weekend!!!
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