Saturday, July 25, 2009

Shrimp and Orzo Salad with Greek Flavors

  • Basically, when I think about what to make for dinner during the week, I always think about what I have in the cabinets/fridge first. And then I look up recipes incorporating the things that I want to use up in the kitchen. This was DELISH however, after refrigerated over night and having as left overs the next day - it was dry. So probably not the best dish to have the day after but with a little extra of the dressing, it's moist again! This dish can also be used at a pot luck or BBQ as a "pasta salad".

  • Ingredients:
  • 1/2 pound(s) orzo (about 1 cup)
  • 1 pound(s) large shrimp, shelled and halved lengthwise
  • 1 tablespoon(s) lemon juice
  • 1 tablespoon(s) red- or white-wine vinegar
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) fresh-ground black pepper
  • 1 tablespoon(s) chopped fresh oregano, or 1 teaspoon dried oregano
  • 1/3 cup(s) olive oil
  • 4 scallions including green tops, chopped
  • 1/2 cup(s) pitted and chopped black olives, such as Kalamata
  • 1/4 pound(s) feta, crumbled


  1. In a large pot of boiling, salted water, cook the orzo until almost done, about 10 minutes. Add the shrimp to the pot and cook, stirring occasionally, until both the shrimp and orzo are done, 2 to 3 minutes longer. Drain thoroughly.
  2. In a large glass or stainless-steel bowl, whisk together the lemon juice, vinegar, salt, pepper and oregano; add the oil slowly, whisking.
  3. Add the orzo and shrimp, the scallions, olives and feta to the dressing and toss. Serve warm or at room temperature.

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