As I sit here typing this, knowing that I have a full day of work ahead of me, I feel really good knowing I took a bit of time this weekend to make tonight’s dinner! I always say I’m going to prepare food for the week over the weekend, but we all know how that goes — right? Things come up! Like wanting to watch a movie on Sunday night instead of spending an hour in the kitchen… (hello, Road Trip! – ha, I hadn’t seen that movie in forever!) Well, last night I was able to accomplish both! And I feel amazing knowing that all I have to do for dinner is open the fridge. So what’s on the menu, you ask?
Shrimp summer salad.
- 2 lemons
- 1 lb shrimp (peeled and deveined)
- 1/2 to 1 cup fresh dill – to taste (chopped)
- 1/2 to 1 cup fresh parsley – to taste (chopped)
- 1 cucumber (chopped)
- 1 red onion (chopped)
- 1 package of cherry tomatoes
- 10-15 stalks asparagus
- 3/4 lb feta cheese
- extra virgin olive oil
- salt and pepper
- 3/4 lb orzo (optional)
Preheat oven to 400 degrees.
Spread shrimp in an even layer over a cooking sheet. Drizzle with extra virgin olive oil and toss to coat. Season with salt and black pepper. Cook for 5-6 minutes. (DO NOT overcook)
Spread asparagus on a separate baking sheet and drizzle with olive oil. Bake in oven for 5-8 minutes.
Let shrimp and asparagus cool to room temperature.
In the meantime, combine cucumber, tomatoes, red onion, dill, parsley and feta. Add the juice of two lemons. Toss well. Add 1 tablespoon of olive oil. Toss well. Once cooled, add shrimp and asparagus (chop asparagus spears into thirds).
Season with salt and pepper, to taste.
Serve at room temperature.
This dish will keep for several days in the refrigerator, so enjoy it chilled as a refreshing summer salad.
If you’d like to bulk up the dish a bit, add orzo. Cook the orzo, according to the directions on the box. Add 1/2 cup olive oil, 2 teaspoons salt, 1 teaspoon pepper. Combine with shrimp and vegetable mixture.
This is one of my favorite summer dishes. It’s so easy, but tastes like you spent hours in the kitchen! It would be a great dish to bring to a Fourth of July cookout. Since it’s served at room temperature, it’s very low maintenance. Enjoy!
I enjoyed cooking this dish next to a bouquet of flowers I bought for myself this weekend. They brighten up my kitchen and make me smile — I feel so domestic! (better fix that ASAP! )
What is your favorite summer dish? Do you prepare your meals for the week over the weekend, or take it day-by-day?