July 16, 2019

Summertime Watermelon and Shrimp Orzo

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)
S&P

To Make:

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.

Summertime Watermelon and Shrimp Orzo

July 16, 2019

Servings: 6-8

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By: Kate

Ingredients

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)
S&P

Directions

Step 1 Preheat oven to 400 degrees Fahrenheit
Step 2 Cut watermelon and lay the cubes on a double lined paper towel
Step 3 cover with another paper towel (this is to drain excess water) *DON’T SKIP THIS STEP*
Step 4 Cook the orzo according to package directions, drain, then set aside to cool
Step 5 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
Step 6 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
Step 7 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)
Step 8 Once the orzo is cooled, mix in the feta, shrimp, fresh mint, basil, and watermelon
Step 9 Give one final taste and add extra S&P if needed (watermelon does well with salt!)
Step 10 Store in the fridge
Step 11 Before serving, top with fresh herbs to make it looks pretty and drizzle with balsamic glaze