RECIPES WITH ORZO AND SHRIMP RECIPES

Name: Mediterranean Orzo with Shrimp
Prep time: 15 min
Total time: 30 min
Yield: 4 - 6 serving(s)
Ingredients: 1 tsp. kosher salt, plus more for seasoning; 12 oz. orzo; 1/2 c. olive oil; 1/4 c. white wine vinegar; 1 tsp. dried oregano; 2 garlic cloves, minced; Black pepper, to taste; 2 c. cherry tomatoes, halved; 1 c. pitted kalamata olives, halved; 1 c. crumbled feta cheese, plus more for garnish; 1/2 c. fresh basil, chopped, plus more for garnish; 1 15-ounce can chickpeas, drained and rinsed; 1/2 small red onion, diced; 1 1/2 lb. peeled and deveined large shrimp

MEDITERRANEAN ORZO WITH SHRIMP - THE PIONEER WOMAN

Mediterranean Orzo with Shrimp - The Pioneer Woman image

If you love orzo recipes, especially orzo pasta salads, then this Mediterranean orzo with shrimp will be great for your next summer lunch recipe, or to go along with your barbecue recipes.

Provided by Ree Drummond

Categories healthy brunch dinner party Sunday lunch appetizers dinner lunch salad

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 - 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tsp. kosher salt, plus more for seasoning
12 oz. orzo
1/2 c. olive oil
1/4 c. white wine vinegar
1 tsp. dried oregano
2 garlic cloves, minced
Black pepper, to taste
2 c. cherry tomatoes, halved
1 c. pitted kalamata olives, halved
1 c. crumbled feta cheese, plus more for garnish
1/2 c. fresh basil, chopped, plus more for garnish
1 15-ounce can chickpeas, drained and rinsed
1/2 small red onion, diced
1 1/2 lb. peeled and deveined large shrimp

Steps:

Bring a large pot of generously salted water to a boil. Add the orzo and cook according to the package directions for al dente. Drain and rinse under cold water until cool. Place in a large bowl; set aside.
Meanwhile, for the dressing: Whisk the olive oil, vinegar, oregano, garlic, salt and a few grinds of pepper in a medium bowl until combined.
Add the tomatoes, olives, feta, basil, chickpeas and onion to the orzo. Drizzle in all but 2 tablespoons of the dressing and stir to combine. Refrigerate for at least 1 hour or overnight.
Toss the shrimp in a bowl with the reserved 2 tablespoons dressing and set aside to marinate for 10 minutes. Meanwhile, soak 6 wooden skewers in water to prevent them from scorching.
Preheat the broiler. Thread the shrimp on the skewers, season with salt and place on a baking sheet. Broil for 2 minutes, then flip the skewers and broil until the shrimp is pink and cooked through, about 1 more minute. Top the orzo mixture with the shrimp and more feta and basil.

MEDITERRANEAN ORZO WITH SHRIMP - THE PIONEER WOMAN

Mediterranean Orzo with Shrimp - The Pioneer Woman image

If you love orzo recipes, especially orzo pasta salads, then this Mediterranean orzo with shrimp will be great for your next summer lunch recipe, or to go along with your barbecue recipes.

Provided by Ree Drummond

Categories healthy brunch dinner party Sunday lunch appetizers dinner lunch salad

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 - 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tsp. kosher salt, plus more for seasoning
12 oz. orzo
1/2 c. olive oil
1/4 c. white wine vinegar
1 tsp. dried oregano
2 garlic cloves, minced
Black pepper, to taste
2 c. cherry tomatoes, halved
1 c. pitted kalamata olives, halved
1 c. crumbled feta cheese, plus more for garnish
1/2 c. fresh basil, chopped, plus more for garnish
1 15-ounce can chickpeas, drained and rinsed
1/2 small red onion, diced
1 1/2 lb. peeled and deveined large shrimp

Steps:

Bring a large pot of generously salted water to a boil. Add the orzo and cook according to the package directions for al dente. Drain and rinse under cold water until cool. Place in a large bowl; set aside.
Meanwhile, for the dressing: Whisk the olive oil, vinegar, oregano, garlic, salt and a few grinds of pepper in a medium bowl until combined.
Add the tomatoes, olives, feta, basil, chickpeas and onion to the orzo. Drizzle in all but 2 tablespoons of the dressing and stir to combine. Refrigerate for at least 1 hour or overnight.
Toss the shrimp in a bowl with the reserved 2 tablespoons dressing and set aside to marinate for 10 minutes. Meanwhile, soak 6 wooden skewers in water to prevent them from scorching.
Preheat the broiler. Thread the shrimp on the skewers, season with salt and place on a baking sheet. Broil for 2 minutes, then flip the skewers and broil until the shrimp is pink and cooked through, about 1 more minute. Top the orzo mixture with the shrimp and more feta and basil.

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