Let me tell you, this construction in our house is getting to be a little ridiculous. It was supposed to be completed while we were gone. Instead, they started when we got back and NOW they are telling me won't be completed until next week some time??? How am I supposed to live like that? I can tell you I have now had to microwave my morning eggs not once, but twice. Actually, they didn't turn out too bad but not really what I had in mind for the new year. I seriously feel like this is a cooking challenge and I am failing miserably. I am no whiz with a microwave.
So, I did the obvious thing last night and invited myself and James over to our friend's house to cook for them, so that I could use their kitchen. Ha! Kill two birds with one stone. It's always strange to cook in someone else's kitchen, without your stuff, not knowing where everything is and how their range/stove reacts, etc. But I, fortunately, have cooked over at Javier's house many a time, so I didn't feel too lost.
This dish was interesting for me. It's Bobby Flay recipe I found online. I don't really care for some of the ingredients, but figured I would give it a whirl anyway. It turned out really good. However, I am going to modify the types and quantities of ingredients a little from the original, as it said it was 4 servings, but it was more like 8, and the proportions were off slightly. So this is now my version :)
Cheesy Factor (1 no cheese, 10 all cheese): 7 very very cheesy
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 5
Grilled Shrimp with Feta Orzo Salad
1/2 lb Orzo pasta, cooked al dente
1 large cucumber, peeled, quartered lengthwise, seeded, then sliced
1/2 cup chopped fresh spinach
1 pint grape or cherry tomatoes
1/4 cup chopped fresh dill
2 Tbl rice vinegar
3 Tbl fresh lemon juice
3 Tbl dijon mustard
1/2 cup olive oil, plus a little extra for shrimp
Salt and pepper
8 oz crumbled feta cheese
20 medium shrimp, peeled, and de-veined
Cook orzo pasta as directed. In a large bowl, combine cucumber, spinach, and tomatoes. In a blender, add the dill, vinegar, lemon juice, and dijon mustard, and blend. With motor running, slowly add olive oil and continue to blend until emulsified. Season with salt and pepper. Preheat grill to high heat. When orzo is finished cooking (remember to cook al dente), drain, and add orzo to cucumber/tomato bowl, and pour the vinaigrette over all and mix well. Then gently fold in all of the feta cheese to the mixture. Skewer your shrimp, brush will olive oil, and season with salt and pepper. Then grill over high heat about 2-3 minutes each side. Serve shrimp over the orzo salad on plates.
This dish is super good, actually, and I don't even like shrimp. Or dill very much. But it's a mildly "zesty" dish, and actually, the cheese and dill and mustard actually blend very well together so none of the ingredients are over powering. I know it seems like a lot of cheese too, but don't worry, add it all. I was worried too, but it all worked together in the end.
If you don't have rice vinegar or lemon juice, substitute them both out for white wine vinegar.
But overall, this is a good dish. Something different, not difficult. Don't be scared. I won't like shrimp or dill particularly and I liked it so there. :)
