Wednesday, March 19, 2014

Favorite Shrimp and Orzo Salad


We have lived in Charleston, SC for almost 4 years now.  I have fallen in love with this beautiful city and absolutely love the weather.  Except for all of this rain that we have had lately.  I know we are  blessed to have rain versus all of the snow that has been visiting my northern family and friends but.... enough already.  Although I miss an occasional snow, I've grown very fond of warm weather.  So I was looking at my summer recipes on Pinterest (more like yearning after them) and in the anticipation of warmer weather I want to share a really good summer salad recipe.

Shrimp and Orzo salad is a hit no matter where you are eating.  It's great for the family at home and it is a great "take along dish" if you need one. You can make it all year long - but it goes great with anything on the grill so I think of it as a summer salad.  It keeps great in the fridge too so I see that as an added bonus.  :)

Here you go.  Enjoy!

p.s.  you have to like fresh dill...or this won't be a big hit for you.

Shrimp and Orzo

1 package of plain orzo

2 lbs of shrimp (fresh or frozen uncooked) I use the 31-40 per pound from Costco!  The bigger shrimp work better. 

1 package of chopped feta cheese

1 small red onion

1 large cucumber
½ cup of olive oil
½ cup of fresh squeezed lemon juice
fresh dill
sea salt
crushed black pepper

Cook the orzo according to directions with ½ tsp of sea salt.  Strain and put into a bowl while still hot.

Whisk together ½ cup of olive oil and ½ cup fresh lemon, 1tsp sea salt, 1tsp black pepper and pour over hot orzo.  The orzo will soak up the liquid.

On a cookie sheet, lay out shrimp – sprinkle with olive oil and sea salt and broil til pink and chop in half or thirds depending on how big your shrimp are.  Or, you can also add olive oil to pan, add shrimp and salt, cook til pink, then chop.  Whatever is easier. 

In a bowl:
Peel, cut in half, seed cucumber and chop
Chop half a small red onion.  Too much onion will overpower the orzo
Chop up a good amount of fresh dill and season to taste (this can overpower too…so start small and add as needed)
Add the shrimp

Add shrimp mixture to the orzo and mix.  Put in fridge until cool.  Then add crumbled feta and put in fridge to let flavors meld.

Before serving you may want to add some more olive oil and fresh lemon and salt to taste.  Some orzo soaks things up more than others.

Enjoy!

Happy Hump Day.

Paula


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