Inas Shrimp Orzo Salad Recipes

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BAREFOOT CONTESSA'S ROASTED SHRIMP AND ORZO



Barefoot Contessa's Roasted Shrimp and Orzo image

Make and share this Barefoot Contessa's Roasted Shrimp and Orzo recipe from Food.com.

Provided by Juenessa

Categories     Healthy

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

kosher salt
olive oil
3/4 lb orzo pasta (rice-shaped pasta)
1/2 cup fresh lemon juice (3 lemons)
fresh ground black pepper
2 lbs shrimp, peeled and deveined
1 cup minced scallion, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 lb good feta cheese, large diced

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
  • Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
  • Drain and pour into a large bowl.
  • Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
  • Pour over the hot pasta and stir well.
  • Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.
  • Toss to combine and spread out in a single layer.
  • Roast for 5 to 6 minutes, until the shrimp are cooked through.
  • Don't overcook!
  • Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
  • Toss well.
  • Add the feta and stir carefully.
  • Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
  • If refrigerated, taste again for seasonings and bring back to room temperature before serving.
  • **Cook time does not include setting aside for 1 hour to allow flavors to blend.

Nutrition Facts : Calories 568.5, Fat 15.8, SaturatedFat 9, Cholesterol 369.4, Sodium 2080.3, Carbohydrate 53.6, Fiber 3.2, Sugar 6.2, Protein 51.1

ORZO SALAD WITH SHRIMP AND FETA



Orzo Salad With Shrimp and Feta image

Broiled shrimp mixed with lemon, scallions, fresh herbs, crunchy cucumber, salty feta and olives makes this an elegant pasta salad. Serve it as a hearty side dish or easy main course.

Provided by Food Network Kitchen

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt
8 ounces orzo pasta (about 2 cups)
1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper
Grated zest of 2 lemons, plus 1/4 cup fresh lemon juice
4 scallions, thinly sliced
1/2 cup chopped fresh mint
1/2 cup chopped fresh dill
1 cup diced English cucumber
4 ounces crumbled feta cheese
3 tablespoons halved pitted kalamata olives

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.)

Nutrition Facts : Calories 522 calorie, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 97 milligrams, Sodium 830 milligrams, Carbohydrate 48 grams, Fiber 4 grams, Protein 20 grams, Sugar 4 grams

INA GARTEN'S SHRIMP SALAD (BAREFOOT CONTESSA)



Ina Garten's Shrimp Salad (Barefoot Contessa) image

Make and share this Ina Garten's Shrimp Salad (Barefoot Contessa) recipe from Food.com.

Provided by rickoholic83

Categories     < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 9

4 lbs frozen cooked shrimp, thawed (I used 2 '50-70 per pound' bags from Costco)
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
6 tablespoons fresh dill, minced
1 cup red onion, minced
3 cups celery, minced

Steps:

  • In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill.
  • Combine with the shrimp.
  • Add the red onion and celery and check the seasonings.
  • Serve or cover and refrigerate for a few hours.
  • Note: If using a food processor to mince the onion and celery, make sure you drain them in a colander before adding them to the salad.

SHRIMP ORZO SALAD



Shrimp Orzo Salad image

A half hour is all you need to mix up this colorful crowd-pleaser. Offering plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change-of-pace from pasta salads. "The recipe completes any buffet," notes Ginger Johnson of Farmington, Illinois.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 16

1 package (16 ounces) orzo pasta
3/4 pound cooked medium shrimp, peeled, deveined and cut into thirds
1 cup finely chopped green pepper
1 cup finely chopped sweet red pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
3/4 cup finely chopped red onion
1/2 cup minced fresh parsley
1/3 cup chopped fresh dill
1/3 cup chopped pimiento-stuffed olives
1/2 cup white wine vinegar
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 cup olive oil

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.

Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 297mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

SHRIMP AND ORZO SALAD



Shrimp and Orzo Salad image

There are so many shapes of pasta out there. One of my favorites is orzo: rice-shaped pasta. I do not see it used as often as its more popular relatives like spaghetti, penne, linguine et al, which is a shame. I love the fact that orzo can be treated like rice and used to make tomato-based (jollof) or stir-fried dishes. It can be creamy like a risotto or made like rice and served with a stew or sauce. Here I use it to make a cold salad with shrimp and sweet cherry tomatoes. Use a lot of garden-fresh herbs to elevate this salad and feel free to add more vegetables if you want.

Provided by Uzo Orimalade

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 2h45m

Yield 4

Number Of Ingredients 11

12 large shrimp - peeled, deveined, and tails left on
1 tablespoon all-purpose seasoning blend
½ cup uncooked orzo pasta
1 tablespoon mayonnaise
1 tablespoon chopped fresh dill, or to taste
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped fresh basil, or to taste
1 teaspoon prepared yellow mustard
¼ teaspoon lemon juice
1 pinch salt and ground white pepper to taste
1 cup cherry tomatoes, halved

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.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.5 g, Cholesterol 96.9 mg, Fat 3.9 g, Fiber 1.4 g, Protein 14.2 g, SaturatedFat 0.7 g, Sodium 876.6 mg, Sugar 1.1 g

ROASTED SHRIMP AND ORZO



Roasted Shrimp and Orzo image

Provided by Ina Garten

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  • Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  • Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

INA'S SHRIMP ORZO SALAD



INA'S SHRIMP ORZO SALAD image

Categories     Salad     Pasta     Shellfish

Number Of Ingredients 12

3/4 # Orzo
1/2 C Lemon Juice
1/2 C Olive Oil
1 t Pepper
2 t Salt
2 # Shrimp (broiled in oven w/olive oil for 6 minutes)
1 C Green Onion
1/2 C fresh Dill
1 C Parsley
1 Cucumber, seeded and diced
1/2 C diced Red Onion
1/2 # crumbled Feta

Steps:

  • Prepare orzo. Make dressing. Combine all ingredients in a bowl and toss.

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Top Asked Questions

How to cook orzo with shrimp?
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.
How do you cook orzo salad?
Cook orzo until al dente, 8-10 minutes, stirring frequently in the last couple of minutes to prevent burning. Drain orzo if there is leftover liquid. Transfer to a large bowl and place in the refrigerator while you chop your vegetables. Mix the orzo with all the salad ingredients, followed by the dressing. Mix well.
What is Ina Garten orzo salad with feta?
Ina Garten orzo salad with feta makes a delicious side dish that is in demand for potlucks, picnics, and parties. It’s also hearty enough for a light lunch or dinner on its own. This Salad is easy to make, full of a rainbow of colors and textures, and you can make it ahead of time for the ultimate stress-free meal!.
What can I substitute for orzo in a salad?
Swap orzo: Although orzo is particularly delicious in this Ina Garten recipe, you can substitute any small pasta shape, quinoa, or couscous in its place. Add protein: You can make this orzo salad with feta a meal-in-one by adding rotisserie chicken, lemon basil chicken, Greek chicken, lemon garlic shrimp, salmon, pork, steak, or crispy bacon.

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