Prawn Dill Cucumber Pasta Food

SHRIMP PASTA SALAD WITH CUCUMBER AND DILL

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.
• Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper.
• Add dressing to pasta mixture, and toss to combine.

ORZO SALAD WITH SHRIMP AND FETA

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
• Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
• Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING

Steps:

• In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
• Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
• Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
• Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.

ROASTED SHRIMP AND ORZO

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
• Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
• Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

CREAMY LEMON DILL SHRIMP

Steps:

• Rinse shrimp with cold water and pat very dry with paper towels. Melt 2 tablespoons of butter in a large skillet.
• Add shrimp to pan and saute 4-6 minutes over medium-high heat until opaque. Transfer to a plate and cover to keep warm.
• Add remaining 1 tablespoon butter to the pan. Once melted, stir in garlic for one minute until fragrant.
• Whisk in chicken broth, then gradually whisk in heavy cream. One sauce is thickened and creamy, reduce heat to low and stir in lemon juice.
• Return shrimp to the pan, toss to coat in the sauce. Stir in dill and garnish with cracked black pepper. Serve immediately.

CUCUMBER DILL PASTA SALAD

Steps:

• Cook shells per package directions. Drain and rinse with cold water. Drain again.
• In large bowl combine pasta with green onions and cucumbers.
• In another bowl, blend together dressing ingredients, adding more or less of ingredients to get the right taste for you.
• Toss dressing with pasta and refrigerate. Serve cold.
• Note: If refrigerated for long, the cucumbers will "weep" and make the salad less than appealing. Plan to eat this within 2 hours of making.

SHRIMP DILL PASTA SALAD

Steps:

• In a medium bowl combine the shrimp, cooked pasta, cucumber, tomato, olives, red onion and dill; toss to combine.
• In a small bowl whisk together the mayo with white wine vinegar, and garlic powder; add to the shrimp mixture; toss well to combine.
• Season with seasoned salt (or white salt) and black pepper.
• Cover and chill for a minimum of 3 or more hours before serving.
• Delicious!