CHEF JEFF — ONE BYTE AT A TIME: Orzo and Shrimp SaladThis dish can be prepared in advance and kept chilled until needed.
By: Herald Staff Report,
This dish can be prepared in advance and kept chilled until needed.
Orzo and Shrimp Salad
1 pound box orzo
½ cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon grated lemon zest
Ground black pepper
1½ pounds shelled and deveined cooked shrimp
1 cucumber, peeled, halved lengthwise, seeded and cut into ¼-inch half-moons
4 scallions, white and light green parts, chopped
1 pint cherry tomatoes, halved
½ cup pitted Kalamata olives, chopped
¼ cup finely chopped fresh oregano
8 ounces crumbled feta cheese
Bring large pot salted water to boil. Add orzo; cook until just tender. Drain, transfer to large bowl. Add oil, lemon juice, lemon zest, salt, pepper to taste; mix well. Let cool slightly, cover, refrigerate up to day. Just before serving, stir in shrimp, cucumber, scallions, tomatoes, olives, oregano, feta.
Yield: Serves 8.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.