5/27/09 UPDATE- After having the pasta sit in the fridge, I felt that the vinaigrette flavor wasn't as robust/bold as I remember eating it. Thus, I made another batch of the vinaigrette recipe, and it tastes fantastic, and coated the pasta wonderfully. I think the pasta absorbed a lot of it the first time. The recipe measurement below has been updated.
Greek Orzo Salad
¾ lb (12-oz) orzo
16 medium shrimp, peeled and de-veined (I used 2-lb raw shrimp, peeled and de-veined; 26-30 count)
2 Tbsp butter
2-3 cloves garlic, minced
2 large cucumbers, peeled, seeded, quartered lengthwise, and sliced
6 green onions, thinly sliced
1 pint grape tomatoes, halved
Salt and freshly ground black pepper
¾ lb (12-oz) feta cheese, crumbled
1/2 cup chopped dill, plus extra for garnish
1/2 cup white wine vinegar
6 Tbsp Dijon mustard
3/4 cup olive oil
1. Cook orzo pasta according to boxed directions.
2. While the orzo is cooking, heat a large sauté pan on medium heat. Add butter and minced garlic, and let cook for 1 minute.
3. Pat your shrimp dry, and toss it into the sauté pan. Cook for 2-3 minutes until shrimp is opaque. Watch closely- Do not over-cook shrimp! When cooked, remove shrimp from pan.
4. In a large bowl, combine orzo, cucumber, green onions, tomatoes, and cooked shrimp.
5. In a food processor or blender, place dill, vinegar, and mustard and blend until smooth.
6. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste.
7. Pour the vinaigrette over the orzo mixture, and stir well to combine.
8. Gently fold in the feta cheese.
9. Garnish with additional dill.
Source: Bobby Flay