Greek Orzo Salad With Shrimp Recipes

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE

Steps:

• Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
• Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

ORZO SALAD WITH SHRIMP AND FETA

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
• Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
• Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

GREEK SHRIMP ORZO

Steps:

• Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside., In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir until shrimp turn pink, 2-3 minutes., Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, cheese and olives. Cover and cook on low for 2-3 hours or until heated through.

SHRIMP AND ORZO SALAD

Steps:

• Bring a large pot of water to a boil. Add shrimp and seasoning; cook until shrimp are bright pink on the outside and meat is opaque, about 5 minutes. Remove shrimp from the water and set aside in a bowl.
• Pour orzo into the seasoned water and bring to a boil. Cook, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and add to the bowl with shrimp. Store in the refrigerator to cool.
• Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed.
• Remove shrimp and orzo from the refrigerator. Add cherry tomatoes and dressing; stir well. Taste and adjust seasonings if necessary. Refrigerate for at least 2 hours before serving.

GREEK ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

GREEK ORZO SALAD WITH SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions.
• Meanwhile, In a small bowl or measuring cup, combine dressing ingredients: lemon juice, olive oil, garlic, oregano, salt, and pepper. Whisk together.
• In a separate bowl, combine shrimp and 2 tablespoons of dressing. Heat skillet over medium high heat. Add shrimp with marinade to pan and sauté three minutes, flipping halfway, until shrimp is opaque and curled. Remove from pan and set aside to cool. Chop shrimp roughly (or cut in half).
• Drain orzo, rinse with cold water, and drain thoroughly. Transfer to a very large bowl, add remaining dressing, and stir to combine. Add cucumber, onion, tomatoes, olives, feta, parsley, and mint leaves; toss to combine. Add shrimp and toss.
• Serve immediately or refrigerate until ready to serve. Salad can be refrigerated for up to three days.

GREEK ORZO AND SHRIMP SALAD

Steps:

• Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.

SHRIMP ORZO SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the shrimp, peppers, artichokes, onion, parsley, dill and olives. , In a small bowl, combine the vinegar, garlic, salt, basil, oregano and pepper. Slowly whisk in oil. Pour over pasta mixture and toss to coat. Refrigerate until serving.

GREEK ORZO SALAD WITH GRILLED SHRIMP

Steps:

• Combine the orzo, cucumbers, tomatoes, and onions in a large serving bowl.
• In a blender place, vinegar, basil, garlic, lemon juice, Dijon Mustard, and salt and pepper.
• Mix well.
• Slowly add oil and blend till emulsified.
• Pour vinaigrette over pasta and fold lightly to coat.
• Carefully fold in cheese.
• Set in fridge.
• Heat grill to high.
• Brush shrimp with olive oil and a little lemon.
• Grill two minutes per side or just till cooked through.
• Divide salad into 4 and divide shrimp over the tops.
• Prep time doesn't include time to cook pasta.

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETT

Steps:

• Combine orzo, cucumber, green onions, and tomatoes in a large bowl.
• Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste.
• Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
• Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through.
• Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.