Living a tasteful life

Monday, September 18, 2017

Shrimp and Orzo Salad

We had friends over for dinner a while ago and I was in the mood for a light and simple meal. Whit had been bugging me to make this shrimp recipe he found online so this seemed like the perfect time to do it. There were a few things I would do differently the next time around, so I decided to put those modifications in this recipe post! This salad is very light and fresh and can be served as the main dish or a side. It would be perfect to take to a dinner party or the last of the outdoor BBQ's before winter creeps in.
Did I mention I love orzo? It's good served alone, added to soups, salads, casseroles, you name it. The versatility is great!  What are some of your favorite orzo recipes?

Shrimp and Orzo Salad
2 lbs. medium shrimp, peeled and deveined
1/4 cup plus 2 Tbs. extra-virgin olive oil
1 tsp. smoked paprika
1/4 tsp. red pepper flakes
1/2 tsp. sea salt, plus more to taste
3 cups orzo (cooked)
1/2 cup packed fresh basil leaves, chopped plus 4 to 6 whole leaves for garnish
4 ounces feta cheese, crumbled

1.     Peel and devein and rinse shrimp
2.     In a bowl, stir together the shrimp, 1/4 cup olive oil, paprika, red pepper flakes and the 1/2 tsp. salt. Cover and refrigerate for 1 to 2 hours.
3.     Bring a large pot of salted water to a boil over high heat. Add the orzo, stir well and cook according to package instructions, until al dente.
4.     Meanwhile, in a skillet over medium-high heat, warm 2 Tbs. olive oil. Drain the shrimp, discarding of the marinade and add them to the skillet. Cook about 1 to 2 minutes until the shrimp are opaque throughout.
5.     Transfer the shrimp and any juices to a bowl, cover and keep warm.
6.     Drain the orzo and transfer to a warm serving bowl. Add the cooked shrimp and their juices and mix together well.
7.     Top with chopped basil and feta cheese and gently stir. Garnish with the whole basil leaves and serve immediately. 
Serves 6 to 8.


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