I love this dish! It's light, colorful, and has a wonderful peppery flavor backed by citrus and tangy feta cheese! It's great on its own, or paired with a crisp green salad. It's great served warm or chilled, and makes great leftovers. What's not to love?
4 cups chicken stock
1 teaspoon saffron threads
1 pound orzo
7 tablespoons olive oil
1/4 cup chopped fresh flat-leaf parsley
juice of 2 lemons
3 teaspoons salt
2 teaspoons pepper
1 1/4 - 1 1/2 pounds shrimp, peeled and deveined (tail on or off is your choice; I think it's prettier on)
1/2 cup purple onion, halved and sliced into thin half-moon shapes
1/2 cup sun-dried tomatoes packed in oil, julienned (use the oil too!)
1/2 cup feta cheese crumbles
In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and simmer until the saffron has "bloomed", about 5 minutes. Return the stock to medium heat, bring to a boil, add the orzo, and cook until al dente, 8-10 minutes. Drain the orzo and transfer to a large bowl. Add 4 tablespoons olive oil, parsley, half the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Combine thoroughly.
In a bowl, toss the shrimp with 1 teaspoon salt, 1 teaspoon pepper, and the remaining lemon juice. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium-high heat. Add the onions and sun-dried tomatoes (and tomato oil) and saute 3-4 minutes. Add the shrimp and cook until just starting to turn pink, about 2 minutes per side. Add to the bowl with the orzo and toss to combine.
Just before serving, toss in feta and combine well.
Recipe adapted from Everyday Pasta, by Giada de Laurentiis.