Lemon Orzo Shrimp Salad Food

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.)

ORZO SALAD WITH SHRIMP AND LEMON DRESSING

Steps:

• Whisk together oil, zest, juice, salt, and pepper in a small bowl. Set aside.
• Prepare orzo according to package directions, omitting salt and fat; drain. Transfer orzo to a bowl, and cool to room temperature, about 10 minutes.
• While orzo cooks, bring a large saucepan of water to a boil over high. Add asparagus and sugar snap peas to boiling water. Cook until bright green and tender-crisp, about 2 minutes. Add English peas, and stir until softened, about 30 seconds. Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in saucepan.
• Add shrimp to boiling water. Cook until opaque, about 3 minutes, and then drain. Transfer shrimp to ice bath with vegetables. Let stand until chilled, about 3 minutes; drain.
• Toss together shrimp-vegetable mixture with orzo; drizzle with dressing. Add chives, parsley, and tarragon, and toss to combine. Serve at room temperature or chilled.

LEMON ORZO SHRIMP SALAD

Steps:

• Boil the pasta and cook the shrimp. Fill a large pot with water, add 1 tablespoons of salt and bring to a boil. Add the orzo and simmer for 8 minutes, stirring occasionally until just shy of al dente. Add the shrimp to the pot with the orzo and continue to cook until the shrimp are opaque, about 1 to 2 minutes. Strain and transfer the shrimp-orzo mixture to a large bowl.
• Dress and toss. Pour the olive oil over the hot pasta. Next add the lemon juice (just use your hands to catch the seeds, and squeeze directly over top). Season with 1 teaspoon salt and ½ teaspoon pepper. Toss to combine.
• Add the fresh ingredients and serve. Add the red onion, scallions, dill, cucumber, tomato, and feta. Stir gently and season to taste. As the pasta sits, the flavors will develop and you may need more salt. Serve at room temperature. Store leftovers in the refrigerator for up to 3 days.

LEMON SHRIMP & ORZO SALAD

Steps:

• Bring a large saucepan of water to a boil over high heat. Add orzo and cook for 7 minutes. Add shrimp and peas and cook until the peas are tender and the shrimp are cooked through, 2 to 3 minutes more. Drain.
• Meanwhile, whisk oil, lemon zest and juice, dill, shallot, mustard, salt and pepper in a large bowl.
• Add the orzo, shrimp and peas to the bowl and toss to combine. Serve warm or at room temperature and garnished with more dill, if desired.

LEMON ORZO

Steps:

• Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.

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.

GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD

Steps:

• Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
• Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
• Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.

GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD

Steps:

• Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
• Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper to taste.
• Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.

SHRIMP, FETA, AND ORZO SALAD

Steps:

• in a bowl, whisk together garlic, lemon juice, olive oil, oregano and salt and pepper to taste. add shrimp to marinade, stirring to coat well.
• marinate shrimp, covered and chilled, 1 hour. prepare grill pan.
• meanwhile, cook orzo according to package instrucktions. transfer to a large bowl and let cool.
• for the dressing, combine all six ingeredients in a blender until emulified.
• when orzo is cool, stir in feta, tomato, scallions, and parsley leaves. add dressing to taste and toss well. season with salt and pepper.
• remove shrimp from marinade; discard marinade. grill shrimp until just cooked through, about 2 minutes on each side.
• using tongs, remove shrimp from grill pan and toss gently with orzo mixture.
• line salad bowls with baby greens and fill with orzo salad.

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.

LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD

Steps:

• TO MAKE THE VINAIGRETTE:.
• In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper.
• Place the shrimp in a medium bowl.
• Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.
• TO MAKE THE SALAD:.
• Bring a medium saucepan three-quarters full of salted water to a boil.
• Add the orzo pasta and cook until al dente. Drain and place in a bowl.
• Add the remaining vinaigrette and the feta cheese and toss well.
• Add the bell pepper, kalamata olives, scallions, and oregano. Toss again.
• Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
• Place the shrimp directly over high heat and grill, turning once, until the shrimp is just opaque inside with lightly browned edges, 4 to 5 minutes total.
• Serve the shrimp immediately over the pasta.

ORZO SHRIMP SALAD

Steps:

• In large pot heat water to boiling, add orzo to water and cook until al dente: Drain: Rinse & set aside.
• In large bowl add shrimp, both bell peppers, green onions, & cilantro.
• In food processor make dressing by first pulsing garlic until it is finely minced.
• Add yogurt, salt and pepper, Dijon, sugar; pulse until smooth.
• Reserving half of dressing, pour half over shrimp & vegetables in bowl.
• Add orzo and parmesan, stir well, and refrigerate 1 hour.
• Before serving stir in reserved half of dressing.

LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD

Steps:

• Make the vinaigrette: in a bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt, and pepper.
• Place the shrimp in a medium bowl; pour ¼ cup vinaigrette over the shrimp; toss to coat well.
• Cover with plastic wrap and refrigerate for about 30 minutes.
• Bring a medium saucepan ¾ full of salted water to a boil; add pasta and cook until al dente; drain then place in a bowl.
• To the orzo, add the remaining vinaigrette and the feta cheese; toss well.
• Add the bell pepper, olives, scallions, and oregano; toss well.
• Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
• Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.
• Serve shrimp immediately with the pasta.