ON THE HIP: Shrimp & Orzo Salad
Looks like someone didn’t love my shrimp and orzo… But, I promise that the grown-ups will love it! You can personalize this salad by adding different fresh herbs and dried spices. And have fun with the vinaigrette–make it your own! Pack this in a Tupperware, settle it into a bed of ice and head for the beach.
Shrimp & Orzo Salad
Serves 8
2 lbs *fresh shrimp, cleaned, heads removed
4 TBSPs butter
2 cups orzo
½ yellow onion, minced
5 cloves garlic, minced
1 red bell pepper, chopped
8 oz. frozen green peas, thawed, cooked
Handful flat leaf parsley, chopped
Handful fresh basil, chopped
8 oz. feta cheese, crumbled
¼ C freshly squeezed lemon juice
Extra virgin olive oil
Kosher salt
Freshly ground black pepper*If you’re willing to spend a bit more money, you can buy fresh, raw shrimp that have already been cleaned. This will save you a good 20 minutes of prep time.
In a large non-stick skillet over medium-low heat, melt the butter. Continue by adding onions and gently sautéing them until aromatic. Reduce heat to low, add garlic and stir, making sure to adjust heat to the lowest point possible (nothing ruins a dish like burned garlic!)
At the same time, bring a large pot of salted water to a boil. Add orzo and cook according to package instructions, approximately 10 minutes. Drain the orzo in a colander, drizzle with olive oil and stir. Pour into a large bowl and set aside.
Once the garlic and onions are almost translucent, add shrimp. Season with salt and pepper. Sautee the shrimp for 2+ minutes per side, flipping them once they’ve become opaque. After shrimp have cooked for almost 5 minutes, add red pepper and green peas to the skillet. Taste. If necessary, season again with salt and pepper. Stir. Pour butter shrimp mixture into the bowl with the cooked orzo. Add parsley, basil and feta.
In a small bowl or cup, whisk desired amount of olive oil into the freshly squeezed lemon juice. (If you like your vinaigrettes with a kick, use equal parts olive oil and lemon juice). Pour vinaigrette over the shrimp and orzo and mix well.
Refrigerate the salad for at least an hour–or overnight if you can wait! Serve chilled.
