Shrimp Orzo with Roasted Vegetables
MERMAN'S REVENGE RECIPE
SHRIMP ORZO WITH ROASTED VEGETABLES
Roasted vegetables, tender Cajun shrimp, creamy feta and bright lemon tossed with orzo for an easy seafood dinner.
LET'S COOK
DIRECTIONS
ROAST THE VEGETABLES
Preheat the oven to 425°F. Toss the eggplant, bell peppers, onion, garlic, olive oil, Cajun Seasoning, salt and pepper together on a large sheet pan. Roast for 40 minutes, turning once halfway through, until tender and lightly caramelized.
COOK THE ORZO
While the vegetables roast, cook the orzo in salted boiling water for 7–9 minutes, or until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables and all of the flavorful juices from the sheet pan.
COOK THE SHRIMP
Season the shrimp lightly with Merman's Revenge Cajun Seasoning. Cook in a lightly oiled skillet over medium-high heat for 2–3 minutes per side, or until pink and cooked through. Set aside.
MAKE THE DRESSING
Whisk together the lemon juice, olive oil, Cajun Seasoning, salt and pepper. Pour over the warm pasta and roasted vegetables and toss until evenly coated.
BRING IT TOGETHER
Allow the pasta mixture to cool slightly. Fold in the cooked shrimp, scallions, toasted pine nuts, feta and fresh basil. Serve at room temperature or slightly warm.
MADE WITH
CAJUN STYLE SEASONING
Bold Cajun flavor with a touch of Florida citrus. The seasoning that gives this recipe its Merman kick.
EXPLORE CAJUN STYLE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
KEEP THE PAN JUICES
Add all those roasted vegetable juices to the orzo. That's flavor you don't want to leave behind.
LET IT COOL A LITTLE
Give the pasta a moment before folding in the feta and fresh basil.
SERVE IT YOUR WAY
This dish works beautifully slightly warm or at room temperature.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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