ORZO WITH CRAB AND ARTICHOKE
Provided by Michael Psilakis
Categories Blender Pasta Tomato Vegetable Dinner Seafood Crab Artichoke Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside hearts. Place remaining hearts in a blender. Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. Turn on blender and slowly add oil until dressing is emulsified; set aside. Add orzo to boiling water and cook until al dente, about 8 minutes. Drain pasta and then rinse under cold water. Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss. Divide among 4 plates. Leftovers are also delicious chilled.
CRAB AND ORZO SALAD
This salad is a great addition to that summertime BBQ
Provided by SWIZZLESTICKS
Categories Crab Salad
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large saucepan of lightly salted water to a boil. Add orzo, and cook 11 minutes, or until al dente. Drain, and place in the refrigerator about 1 hour, until chilled.
- In a large bowl, toss together orzo, crabmeat, tomatoes, carrot, red bell pepper, green bell pepper, and green onions.
- In a small bowl, blend mayonnaise, chili sauce, lemon juice, salt, pepper, and hot pepper sauce. Pour over the orzo mixture, and toss to coat.
Nutrition Facts : Calories 431 calories, Carbohydrate 46.3 g, Cholesterol 64.5 mg, Fat 16.4 g, Fiber 3.5 g, Protein 25.1 g, SaturatedFat 2.6 g, Sodium 909.9 mg, Sugar 6.3 g
CRAB AND ORZO SALAD
This salad is a great addition to that summertime BBQ
Provided by SWIZZLESTICKS
Categories Crab Salad
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large saucepan of lightly salted water to a boil. Add orzo, and cook 11 minutes, or until al dente. Drain, and place in the refrigerator about 1 hour, until chilled.
- In a large bowl, toss together orzo, crabmeat, tomatoes, carrot, red bell pepper, green bell pepper, and green onions.
- In a small bowl, blend mayonnaise, chili sauce, lemon juice, salt, pepper, and hot pepper sauce. Pour over the orzo mixture, and toss to coat.
Nutrition Facts : Calories 431 calories, Carbohydrate 46.3 g, Cholesterol 64.5 mg, Fat 16.4 g, Fiber 3.5 g, Protein 25.1 g, SaturatedFat 2.6 g, Sodium 909.9 mg, Sugar 6.3 g
GARLIC SHRIMP & ORZO SALAD
I enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta. Feel free to add other favorite veggies-like asparagus and green beans-and serve with rolls or pita bread.-Valonda Seward, Coarsegold, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first five ingredients; toss to coat. Refrigerate, covered, up to 30 minutes., Heat a large skillet over medium-high heat. Using a slotted spoon, add shrimp; cook and stir 2 minutes. Add wine; cook and stir 1-2 minutes longer or until shrimp turn pink. Remove to a shallow dish; refrigerate, covered, until cold., Cook orzo according to package directions. Drain; rinse with cold water. Transfer to a large bowl. Add vegetables, cilantro, chilled shrimp and olives if desired. In a small bowl, whisk the remaining ingredients until blended. Drizzle over salad; toss to coat. Refrigerate until serving.
Nutrition Facts :
CRAB COUSCOUS SALAD
You can find imitation crab--otherwise referred to as surimi--at the seafood counter of your local supermarket.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, bring the broth and butter to a boil. Stir in the couscous. Remove from the heat; cover and let stand for 5 minutes. Transfer to a large bowl; cool to room temperature. Fluff with a fork., For dressing, in a small bowl, combine the oil, lemon juice and cumin. Add the crab, mangoes, tomatoes and onions to couscous. Drizzle with dressing and toss to coat.
Nutrition Facts :
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- In a pot of boiling salted water, cook the orzo until al dente. Drain and rinse under cold water, then drain; transfer to a bowl.
- Meanwhile, in a blender, puree the 4 reserved artichoke quarters with the garlic, shallot, mustard, oregano, basil and vinegar. With the machine on, pour in the oil; season with salt and pepper.
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