I am so thrilled that I had the opportunity to work with the Georgia Watermelon Association and create a delicious recipe using one of their watermelons. Nothing says summertime quite like watermelon. Pair it with fresh herbs and local seafood and it’s a match made in heaven!
FIRST, let’s talk briefly about why Georgia Watermelon should be a part of your meal plan:
- They are delicious. Enough said.
- They are a serious #ballinonabudget crowd pleaser! One goes a LONG way in feeding the multitudes at a summer cookout.
- Watermelon are 92% water (crazy!) so they are perfect for hydrating on these hot summer days.
Since I have declared this “the summer of orzo,” I wanted to incorporate the watermelon into a pasta I already love, and add some fresh shrimp to make it the hit of your next potluck.
you will need:
- 2 limes (and a microplane or grater for zesting)
- 2 tbs extra virgin olive oil (EVOO) + 1/3 c EVOO
- 2 cups uncooked orzo
- 1 pound peeled and deveined shrimp
- 1/3 c chopped mint (fresh is best here!)
- 1/3 c chopped basil (again, fresh)
- 1.5 c diced feta
- 4 c cubed watermelon (approx 1” cubes)
- 1/2 tsp cumin
- reduced balsamic or balsamic glaze for drizzling (approx. 2 tbs)
- Preheat oven to 400 degrees Fahrenheit
- Cut watermelon and lay the cubes on a double lined paper towel; cover with another paper towel (this is to drain excess water) *DON’T SKIP THIS STEP*
- Cook the orzo according to package directions, drain, then set aside to cool
- While the pasta cooks, toss the shrimp in: 2 tbs EVOO, juice from 1 lime, zest from the lime, 1/2 tsp & 1/2 tsp pepper, 1/2 tsp cumin
- Once well-coated, lay the shrimp out in a single layer on a parchment lined sheet. Roast for 8 mins or until light pink and opaque. Once cooked, set aside and allow too cool.
- Come back to the orzo and stir in the orzo dressing (1/3 c EVOO, juice from 1 lime, zest from the lime, 1 tsp salt, 1 tsp pepper)
- Once the orzo is cooled, mix in the feta, shrimp, fresh mint, basil, and watermelon.
- Give one final taste and add extra S&P if needed (watermelon does well with salt!)
- Store in the fridge.
- Before serving, top with fresh herbs to make it looks pretty and drizzle with balsamic glaze.
Serves 6-8, but many more if part of a large potluck meal 🙂
Keeps in the fridge for 3 days.
Let me know if you try it, and enjoy all the sweet offerings of summer! Be sure you share your own Georgia Watermelon moments using the hashtag #georgiawatermelon and tag @GAwatermelons on instagram.