Shrimp Orzo Salad Recipe
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This recipe for Shrimp Orzo Salad, by Jean Wode, is from The Wode Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Jean Wode Added: Tuesday, March 24, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound orzo pasta 3T extra-virgin olive oil, plus 1/4 cup Fresh Aragua (about 3 ounces) Crumbled ricotta salata cheese or feta cheese (about 1 cup) Dried cherries (about 1/2 cup) Fresh basil leaves, torn Toasted pine nuts (about 1/4 cup) 3T lemon juice (one lemon) Salt & freshly ground black pepper 1 pound cooked shrimp
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Directions: |
Directions:Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but sill firm to the bite, stirring occasionally, about 8 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3T olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 servings |
Preparation
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Preparation
Time:30 minutes |
Personal
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Personal
Notes: Other than the pasta & shrimp I add ingredients by look and taste.
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