Shazamshrimpwithmediterraneanorzo Recipes

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MEDITERRANEAN SHRIMP ORZO SALAD



Mediterranean Shrimp Orzo Salad image

This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change of pace from pasta salads. I serve it with a from-scratch vinaigrette. -Ginger Johnson, Pottstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) orzo pasta
3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 cup finely chopped green pepper
1 cup finely chopped sweet red pepper
3/4 cup finely chopped red onion
1/2 cup pitted Greek olives
1/2 cup minced fresh parsley
1/3 cup chopped fresh dill
3/4 cup Greek vinaigrette

Steps:

  • Cook orzo according to package directions. Drain; rinse with cold water and drain well., In a large bowl, combine orzo, shrimp, vegetables, olives and herbs. Add vinaigrette; toss to coat. Refrigerate, covered, until serving.

Nutrition Facts : Calories 397 calories, Fat 12g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 574mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.

MEDITERRANEAN ORZO WITH SHRIMP



Mediterranean Orzo with Shrimp 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.

Categories     healthy     brunch     dinner party     Sunday lunch     appetizers     dinner     lunch     salad

Time 30m

Yield 4-6 servings

Number Of Ingredients 14

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.

RAZZMATAZZ SUMMER DRINK



Razzmatazz Summer Drink image

Refreshing summer drink, makes approx 24 ounces. Any combination of fruits can be substituted. Silken Tofu also works well incorporated into this recipe.

Provided by peachez

Categories     Smoothies

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup ice
1 1/2 cups raspberry juice
2 cups Orange sherbet
2 cups strawberries, hulled
1 cup banana, sliced

Steps:

  • Combine all ingredients in a blender till your desired consistancy.
  • Serve.

Nutrition Facts : Calories 163, Fat 1.8, SaturatedFat 0.9, Sodium 36.3, Carbohydrate 36.6, Fiber 4.9, Sugar 25.9, Protein 1.7

MEDITERRANEAN PASTA WITH SHRIMP



Mediterranean Pasta with Shrimp image

I love this because it has so many of the things I like best about Mediterranean food in it. It makes for a great meal.

Provided by PalatablePastime

Categories     Penne

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb shrimp, peeled and deveined
1 cup sun-dried tomato, chopped (not oil packed)
1 cup boiling water
1/4 cup olive oil
4 -6 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon fresh oregano, minced (may use 1/3 amount dried)
1 (14 ounce) can artichoke hearts
1 (7 ounce) jar roasted sweet red peppers, drained and sliced
1 cup pitted kalamata olive, chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup dry white wine
4 ounces crumbled feta cheese
1/4 cup chopped Italian parsley
1 lemon
16 ounces spaghettini or 16 ounces penne pasta, cooked until al dente
extra virgin olive oil (as needed) (optional)

Steps:

  • Peel shrimp and devein; keep chilled until needed.
  • Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
  • Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
  • Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
  • In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
  • Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
  • Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
  • Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
  • Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
  • Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
  • Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
  • Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
  • Serve hot, with other foods if desired.

ORZO AND SHRIMP SALAD WITH ASPARAGUS



Orzo and Shrimp Salad with Asparagus image

This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!

Provided by FOXLAIRFARM

Categories     Shrimp Salad

Time 2h40m

Yield 6

Number Of Ingredients 13

12 extra-large shrimp
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
2 quarts water
8 ounces orzo pasta
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
2 tablespoons extra-virgin olive oil
2 green onions, chopped
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons honey mustard
2 tablespoons minced fresh basil
salt and pepper to taste

Steps:

  • Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.
  • Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.
  • Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 33.5 g, Cholesterol 86.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 18.6 g, SaturatedFat 1.6 g, Sodium 111.9 mg, Sugar 4 g

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