Shrimp-and-Orzo Salad with Greek Flavors
- SERVINGS: 4
Don't dilute your dressing: Drain that pasta really well before tossing it with the other ingredients. Here, the orzo needs to sit in a colander for a few minutes to be sure it's sufficiently dry. Then, if you want to be especially careful, give it an extra chance to drain on paper towels.
- 1/2 pound orzo (about 1 cup)
- 1 pound large shrimp, shelled and halved lengthwise
- 1 tablespoon lemon juice
- 1 tablespoon red- or white-wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
- 1/3 cup olive oil
- 4 scallions including green tops, chopped
- 1/2 cup pitted and chopped black olives, such as Kalamata
- 1/4 pound feta, crumbled
- In a large pot of boiling, salted water, cook the orzo until almost done, about 10 minutes. Add the shrimp to the pot and cook, stirring occasionally, until both the shrimp and orzo are done, 2 to 3 minutes longer. Drain thoroughly.
- In a large glass or stainless-steel bowl, whisk together the lemon juice, vinegar, salt, pepper, and oregano; add the oil slowly, whisking.
- Add the orzo and shrimp, the scallions, olives, and feta to the dressing and toss. Serve warm or at room temperature.
Substitute chopped fresh marjoram or dill for the oregano.
Add some diced cucumber to the salad.
Toss in some chopped tomatoes or halved cherry tomatoes.
Pinot Blanc shows up in many versions around the world and is always at home with food. Here you should look to northern Italy's Friuli or Alto Adige for Pinot Blancs with subtle fruitiness and fresh herbal accents.
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Congratulations to Mei Lin, winner of Top Chef Season 12.