Print: Shrimp and Orzo Salad

There are so many shapes of pasta out there. One of my favorites is orzo: rice-shaped pasta. I do not see it used as often as its more popular relatives like spaghetti, penne, linguine et al, which is a shame. I love the fact that orzo can be treated like rice and used to make tomato-based (jollof) or stir-fried dishes. It can be creamy like a risotto or made like rice and served with a stew or sauce. Here I use it to make a cold salad with shrimp and sweet cherry tomatoes. Use a lot of garden-fresh herbs to elevate this salad and feel free to add more vegetables if you want.

Prep

21 min

Cook

46 min

Servings

Difficulty

Medium

Ingredients

12 large shrimp - peeled , deveined, and tails left on
1 tablespoon all-purpose seasoning blend
0.5 cups uncooked orzo pasta
1 tablespoon mayonnaise
1 tablespoon chopped fresh dill , or to taste
1 tablespoon chopped fresh parsley , or to taste
1 tablespoon chopped fresh basil , or to taste
1 teaspoon prepared yellow mustard
0.25 teaspoons lemon juice
1 pinch salt and ground white pepper to taste
1 cup cherry tomatoes , halved

Instructions

1 Bring a large pot of water to a boil. Add shrimp and seasoning; cook until shrimp are bright pink on the outside and meat is opaque, about 5 minutes. Remove shrimp from the water and set aside in a bowl.
2 Pour orzo into the seasoned water and bring to a boil. Cook, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and add to the bowl with shrimp. Store in the refrigerator to cool.
3 Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed.
4 Remove shrimp and orzo from the refrigerator. Add cherry tomatoes and dressing; stir well. Taste and adjust seasonings if necessary. Refrigerate for at least 2 hours before serving.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/shrimp-and-orzo-salad