Best Orzo With Grilled Shrimp Summer Vegetables And Pesto Vinaigrette Recipes

ORZO WITH GRILLED SHRIMP, SUMMER VEGETABLES, AND PESTO VINAIGRETTE

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette image

Categories Salad Vegetable Side Picnic Shrimp Summer Chill Orzo

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

8 ounces orzo (about 1 1/3cups)
6 1/2 tablespoons extra-virgin olive oil
4 tablespoons red-wine vinegar
2 medium zucchini or summer squash, cut lengthwise into 1/4-inch-thick slices (about 9 ounces total)
1 red or yellow bell pepper, quartered
3 tablespoons favorite pesto
2 tablespoons fresh lime juice
1 pound large shrimp, peeled and deveined
2 large heirloom tomatoes, cored, cut into 1/2-inch cubes (about 2 cups)
1/2 cup thinly sliced fresh basil leaves, plus sprigs for garnish
1 (8-ounce) ball fresh mozzarella cheese, cut into 1/2-inch cubes
Special equipment: Gas or charcoal grill

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.

SHRIMP ORZO PESTO

Shrimp Orzo Pesto image

This is one of my finest creations, made much easier by the frozen pre-cooked shrimp!

Provided by M. Kertello

Categories World Cuisine Recipes European Italian

Time 25m

Yield 3

Number Of Ingredients 12

Ingredients

8 ounces orzo pasta
1 tablespoon pesto, divided
3 tablespoons extra-virgin olive oil, divided
2 cups frozen cooked shrimp, thawed
½ cup diced red bell pepper
1 teaspoon capers
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
¼ cup grated Parmesan cheese
1 tablespoon olive oil, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; mix 2 teaspoons pesto and 2 tablespoons extra-virgin olive oil into orzo.
Heat remaining 1 tablespoon extra-virgin olive oil in a skillet; cook and stir shrimp, red bell pepper, and capers in hot oil until shrimp is heated through, 3 to 5 minutes. Stir remaining 1 teaspoon pesto, oregano, garlic powder, red pepper flakes, salt, and pepper into shrimp mixture; cook and stir until combined, 1 to 2 minutes.
Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.

Nutrition Facts : Calories 585.2 calories, Carbohydrate 58.9 g, Cholesterol 173.9 mg, Fat 24.4 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 4.9 g, Sodium 366 mg, Sugar 4.3 g

ORZO WITH GRILLED SHRIMP AND SUMMER VEGETABLES

Orzo With Grilled Shrimp and Summer Vegetables image

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

Ingredients

8 ounces orzo pasta
6 1/2 tablespoons extra virgin olive oil, divided
4 tablespoons red wine vinegar, divided
2 medium zucchini, cut lengthwise into 1/4 inch slices
1 red bell pepper, quartered
3 tablespoons pesto sauce
2 tablespoons fresh lime juice
1 lb uncooked large shrimp, peeled and deveined
2 tomatoes, cored and cut into 1/2 inch cubes
1/2 cup thinly sliced fresh basil
8 ounces fresh mozzarella cheese, cut into 1/2 inch cubes

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.