Friday happy hour at #vanaprastha. Inside again because of passing showers. Another first-time recipe. Shrimp Orzo Salad. “Good flavor, a keeper.” Story and recipe tomorrow on my Substack.
Another showery evening, though we only caught the edge of the storm that caused power outages to the north and east of us. We seem to be in a weather pattern of afternoon thunderstorms, particularly those that fire up around 4:30 or so. The dogs got their pre-dinner run but came back in a few minutes. Of course, dinner was an incentive, as were the shrimp.
I’d never cooked orzo before, though I’m sure I’ve eaten that small pasta. Anyway, I was not entirely successful in the timing, and happy hour, which usually starts about 5, started more like 5:20. No complaints.
Shrimp Orzo Salad -adapted from Southern Living Magazine
Active Time: 20 mins Total Time: 25 mins Servings: 4
Ingredients:
3/4 tsp. kosher salt, plus more for salting water
1 cup uncooked orzo
1 large shallot, finely chopped (about 1/4 cup)
1/3 cup extra-virgin olive oil
1/4 cup drained and chopped sun-dried tomatoes in oil
1/4 cup chopped fresh dill, plus more for garnish
2 Tbsp. white balsamic vinegar
2 Tbsp. fresh lemon juice (1 lemon)
1 1/2 tsp. Dijon mustard
1/2 tsp. grated garlic (2 cloves)
1/4 tsp. black pepper
1 lb. jumbo peeled and deveined cooked shrimp, tails removed
1 (8-oz.) block feta cheese, cut into 1/2-inch cubes
1 cup English cucumber (1 small cucumber), cut into half-moons – garden cucumber
Directions:
Bring a medium saucepan of salted water to a boil over high. Add orzo; stir once, and cook according to package directions. The package said boil 2-3 minutes, but the orzo took an additional 10 minutes! Drain orzo; rinse under cold water to stop the cooking process.
While orzo cooks, whisk together shallot, oil, sun-dried tomatoes, dill, vinegar, lemon juice, Dijon mustard, garlic, kosher salt, and pepper in a large bowl until combined.
Add cooked orzo, shrimp, feta, and cucumber to sun-dried tomato mixture in large bowl; toss to combine. Garnish with additional dill.
That’s it for today. A shorter post because it’s Hippocamp weekend, and in between sessions, I’m baking for tomorrow’s fellowship at church. See you next week! -C.D.
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