Hello, welcome to my contribution to Foodie Friday visit Designs By Gollum to see all the tasty entries. Gollum’s blog is always a fun visit, especially on Fridays.
Yesterday we battled the ruff surf, we found a quiet spot on shore to enjoy an early dinner of Shrimp Orzo Salad. I originally used a recipe from The Barefoot Contessa – I’ve ventured away a bit. I still use the orzo and the shrimp.
With so many colorful fresh vegetables available, I grab a little of this and that until I have a festive looking mix. Today I used red and orange bell peppers, cucumber, and some fresh corn. I sauteed the shrimp with a little Cajun spice and tossed in some cilantro to add a little green. A little lemon juice and good olive oil and we’re ready. A printable recipe is ready for you at the end of the post.
A few cute cookies for dessert – easy finish
- ¾ pound orzo (rice-shaped pasta)
- 1 lb shrimp, cooked, peeled, deveined with tails off
- 1 cup English cucumber, unpeeled, seeded and medium diced
- 1 cup red bell pepper, seeded and medium diced
- 2 cups cherry tomatoes, halved
- 1 cup minced scallions, white and green parts
- 1 cup celery, chopped
- ½ cup fresh flat leaf parsley, chopped
- ½ cup fresh basil, chopped
- ½ cup extra virgin olive oil
- ½ cup fresh lemon juice (3 lemons)
- 2 teaspoons salt and 1 teaspoon pepper
- 1 container Sun-dried Tomato/Basil Feta Cheese
- Cook the orzo according to package directions. Drain
- Combine the lemon juice, oil, salt, and pepper.
- Pour over the warm orzo; stir well.
- Add the pepper, celery, tomato, cucumber, and shrimp.
- Fold in the parsley, basil, and feta.
- Cover and store at room temperature for 1 hour or refrigerate overnight.
- Serve at room temperature
Kathleen says
Hi Valerie!
I found a place to leave a comment..
Hooray!
Dinner looks great! Ina lives out here..my neighbor is on her show often..TR..
Glad I could finally comment!