About Me

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Las Vegas, Nevada, United States
I'm a stay-at-home mother of 2 who loves to bake rich desserts, create healthy dinners, and create homemade crafts. I'm always Hungry for the Homemade! Take some recipes, make them your own, and let me know how it goes.

Thursday, July 21, 2011

Shrimp Orzo Salad

Full of some of my favorite summer dinner flavors; cilantro, shrimp, cucumber and feta in a red wine vinaigrette, this salad was a big hit with the family. I hope you love this healthy homemade dinner, too!
I took this recipe from The Brown Eyed Baker, and omitted, added several ingredients.

Shrimp Orzo Salad
Serves 6
Sea salt and olive oil
1/2 lb. (8oz) orzo
1/4 cup freshly squeezed lemon juice
freshly ground pepper
1 lb. cooked large shrimp, peeled
1/2 cup chopped green onion
1 tsp dried dill
1 cup chopped cilantro (or as much as you prefer)
1 cucumber, unpeeled, seeded and medium-diced
1/3 cup small-diced red onion
1/2 lb. (8oz) feta cheese, crumbled or large-diced (I used a block of low-fat feta, tasted great.)
1/2 cup Wish-Bone Red Wine Vinaigrette
  1. Fill a large pot with water, add 1 Tbsp sea salt and a splash of olive oil, and bring the water to a boil. Add the orzo and simmer for 9 to11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.
  2. Whisk together lemon juice, 2 Tbsp olive oil, 2 tsp sea salt, and 1 tsp black pepper. Pour over the hot pasta and stir well.
  3. Add the thawed shrimp to the orzo and then add the green onion, dill, cilantro, cucumber, red onion, 1 tsp sea salt, and 1 tsp black pepper. Toss well. Add the feta and red wine vinaigrette and stir carefully.
  4. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

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