Chilled Shrimp Caper And Orzo Salad With Sweet Corn And Cherry Tomatoes Food

ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES

Steps:

• Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
• Cook the orzo according to the package directions.
• Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
• Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.

ORZO SALAD WITH SHRIMP AND FETA

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
• Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
• Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

SHRIMP AND ORZO SALAD

Steps:

• 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.
• 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.
• Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed.
• 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.

SHRIMP ORZO SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the shrimp, peppers, artichokes, onion, parsley, dill and olives. , In a small bowl, combine the vinegar, garlic, salt, basil, oregano and pepper. Slowly whisk in oil. Pour over pasta mixture and toss to coat. Refrigerate until serving.

GREEK ORZO AND SHRIMP SALAD

Steps:

• Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.

COLD SHRIMP SALAD WITH CAPERS AND DILL

Steps:

• Heat oil in a large, heavy skillet over high heat.
• Add shrimp and saute until done.
• Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
• Cool and refrigerate at least 1 hour.
• Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
• Whisk mayonnaise and remaining ingredients in a large bowl.
• Add shrimp and onion; mix to coat shrimp with dressing.