GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE
Steps:
- Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
- Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.
ROASTED SHRIMP AND ORZO
Steps:
- Preheat the oven to 400 degrees F.
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
- Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
- Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. 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.
ORZO WITH GRILLED SHRIMP, SUMMER VEGETABLES, AND PESTO VINAIGRETTE
Steps:
- Cook the orzo in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to a large bowl and toss with 1 tablespoon oil.
- Prepare the grill to medium-high heat. Whisk 2 tablespoons oil and 2 tablespoons vinegar in a small bowl. Brush the zucchini and bell pepper with the oil mixture, then sprinkle with salt and pepper. Whisk the pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in a small bowl for the pesto vinaigrette. Place the shrimp in a medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
- Grill the zucchini and bell pepper until crisp-tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface.
- Sprinkle the shrimp with salt and pepper; then grill until charred and cooked through, 2 to 3 minutes per side. Place the shrimp in the bowl with the orzo. Chop the zucchini and bell pepper; add to the bowl with the orzo. Add the remaining vinaigrette, the tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.
- Garnish shrimp with basil sprigs and serve cold or at room temperature.
- DO AHEAD
- The ORZO can be made 2 hours ahead. Cover; chill.
ORZO WITH GRILLED SHRIMP AND SUMMER VEGETABLES
Make and share this Orzo With Grilled Shrimp and Summer Vegetables recipe from Food.com.
Provided by Little Suzy Homemak
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook orzo in a large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to a large bowl and toss with 1 tablespoon olive oil.
- Prepare barbeque on medium-high heat. Whisk 2 tablespoon oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper.
- Whisk pesto, lime juice, remaining 3 1/2 tablepoons oil and remaining 2 tablespoon vinegar in small bowl for pesto vinaigrette.
- Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
- Grill zucchini and bell pepper until crisp tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface.
- Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2-3 minutes per side.
- Place shrimp in bowl with orzo.
- Chop zucchini and bell pepper; add to bowl with orzo.
- Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.
- Can be made 2 hours ahead. Cover and chill. Garnish with basil sprigs and serve cold or at room temperature.
Nutrition Facts : Calories 489.2, Fat 25.2, SaturatedFat 7.4, Cholesterol 145.1, Sodium 360.6, Carbohydrate 35.5, Fiber 3, Sugar 4.2, Protein 30.2
GRILLED JERK SHRIMP ORZO SALAD
The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer-or any time of year that you want to summon memories of sunshine. -Eileen Budnyk, Palm Beach Gardens, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook orzo according to package directions. Drain and rinse with cold water; drain well. Meanwhile, toss shrimp with jerk seasoning; thread onto metal or soaked wooden skewers. Brush corn with oil., On a covered grill over medium heat, cook corn until tender and lightly browned, 10-12 minutes, turning occasionally; cook asparagus until crisp-tender, 5-7 minutes, turning occasionally. Grill shrimp until they turn pink, 1-2 minutes per side., Cut corn from cob; cut asparagus into 1-in. pieces. Remove shrimp from skewers. In a large bowl, combine orzo, grilled vegetables, shrimp and red pepper. Whisk together dressing ingredients; toss with salad.
Nutrition Facts : Calories 340 calories, Fat 12g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 716mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges
ONE-POT CHERMOULA SHRIMP AND ORZO
Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.
Provided by Nargisse Benkabbou
Categories dinner, quick, weekday, pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)
- Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.
- Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.
- Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.
- Serve immediately, topped with the grated lemon zest.
ORZO WITH PARMESAN AND BASIL
This is a simple recipe that everyone loves. For a quick Mediterranean macaroni and cheese, omit the basil. Easily doubled, too!
Provided by DODIEPAJER
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
- Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
- Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 42.2 g, Cholesterol 24.1 mg, Fat 9.4 g, Fiber 1.8 g, Protein 11.6 g, SaturatedFat 5.6 g, Sodium 196.7 mg, Sugar 2.4 g
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