Archive for August, 2008

I wanted to share with you a wonderful recipe I concocted this summer. This is a perfect dish to have when it’s hot, humid and you just don’t feel like cooking. It’s refreshing, cool, light and very very tasty! Oh and it keeps for a couple of days. My son said ‘it’s the best thing I’ve eaten in my whole life!’ My husband concurred…… so without further ado:

Borrowed from (and inspired by) Gourmet’s In Short Order: Recipes in 45 Minutes or Less and Easy Menus

Shrimp, Feta and Orzo Salad
(serves 8 – takes about 20 min)

2 scallions, sliced crosswise
small bunch (handful) flat leaf parsley, chopped
smaller bunch (half a handful) fresh cilantro, chopped
1/4 cup white wine vinegar (I used champagne vinegar – great taste!)
1/2 cup olive oil
1 pound small shrimp, shelled and deveined (I get the frozen ones at Fresh Market (NC store) they were delicious, also Costco)
3/4 cup Orzo (rice-shaped pasta)
3/4 cup crumbled feta cheese

1) boil a pot of water
2) plunge the shrimp in for a minute or 2 until they are defrosted & cooked -you don’t want to overcook as it makes the shrimp rubbery
3) remove the shrimp and run under cold water…you can use the same water to cook the orzo.
4) boil the orzo as directed, 10 min. or al dente, you don’t want to overcook this either…when done, run ice cold water through it in a sieve.
5) meanwhile, whisk the oil & vinegar together. Add the chopped herbs
6) chop half of the shrimp into chunks and leave some whole shrimp (it makes the salad look better)
7) toss all the ingredients together –
8) bon apetit!

Notes-I put the salad on a bed of raw spinach….you could put in ‘boats’ of green pepper quarters, half a tomato scooped out. You could vary the herbs – maybe oregano, rosemary or thyme or basil! — It travels well also, Good for packing a lunch or a picnic


PS: my friend and neighbor Roger B. wrote me to say this:

“Hey! I prepared your recipe a week ago and it was great. I fixed the shrimp differently and thought I’d share with you in case you wanted to try it out. I saute the shrimp using an iron skillet on medium heat using the following….
just enough olive oil to wet the pan surface…a tablespoon or so…clove or two of garlic minced….saute first until slightly browned…add shrimp and…1/2 tsp seafood magic…1/2 tsp oregano…1/2 tsp basil…S&P to taste…I didn’t have time to completely chill the shrimp before adding to the orzo mix, but they were cooled off to just slightly warm and when mixed with the cooled orzo mix (I was pressed for time so I put the orzo mix in the freezer before fixing the shrimp to make sure it was chilled) it was nice…the shrimp stood out nicely without overpowering the orzo mix…
Anyhow, my family was delighted and I had some fun ad-libbing.

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