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RECIPE BOX: SHRIMP WITH ORZO


Happy Wednesday, Reader! Did you know that I love to cook? I'm sure I've said it before, but with my little, yellow (aka ugly!) San Francisco kitchen, I didn't do much food posting because the photos were just so blah. Now that we're in Houston, though, I have a big, bright, beautiful kitchen, and will finally be able to share with you all the yummy things I make each week! Wednesdays will be for food from here on out, so pop over here whenever you need some delicious inspiration.

Today I'm sharing another of G's shortlist items: my shrimp with orzo pasta salad. I originally made this from a recipe I saw on Food Network while watching Giada (side note: one of my FAVORITE things to do now that I'm not working is catch the Barefoot Contessa each afternoon while enjoying a cup of coffee. It's the perfect break between daytime blogging/chores and starting on the dinner/getting ready for G to be home), but over the years it has morphed into what I'm going to share with you today.

I grew up eating the standard shrimp pasta. Macaroni noodles, cocktail shrimp, mayo, onions, olives, and celery. While I still love the classic combo, this is a tangy, crunchy, lemony twist that has become our family staple.


SHRIMP WITH ORZO PASTA SALAD

INGREDIENTS

2C orzo pasta, cooked, drained, cooled, and tossed with 1/4C olive oil

1lb raw, uncooked shrimp, de-veined with shell on

1 cucumber, peeled and diced into 1/2" squares

1/2 red onion, diced

1 lemon, juice and zest

6 oz goat cheese

Flat leaf parsley, chopped

Olive oil

Salt

Pepper

DIRECTIONS

Heat the oven to 400F. Place the shrimp onto a baking sheet and coat with olive oil. Season with salt and pepper, then place into the oven to roast (5-7 minutes). Remove shrimp, peel, and cut into 1/2" cubes.

To make the vinaigrette for the salad, whisk the juice from one lemon with olive oil and season with salt and pepper. You want about a 2:1 ratio of olive oil to lemon juice.

Take the cooled orzo and add the shrimp, onion, cucumber, and lemon zest. Pour on the vinaigrette and toss to coat. Top with small chunks of the goat cheese and chopped parsley. Enjoy!






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