Summer Orzo with Shrimp

Makes 6 cups-


2 tablespoons olive oil

4 cups fresh corn (about 6 ears) or frozen kernels

4 garlic cloves, minced

16 ounces orzo, cooked according to package directions, drained and cooled

1 pint cherry tomatoes, halved

¼ cup chopped basil

2 tablespoons chopped parsley

2 cups grilled shrimp


½ cup olive oil

2 large shallots, minced

4 pepperoncini, stemmed and chopped, plus 2 teaspoons juice

3 tablespoons red wine vinegar

1 large lemon, juice and zest

1 teaspoon salt or to taste

2 teaspoons pepper

Sauté corn over high heat in 2 tablespoons olive oil for three minutes, add garlic and cook 2 minutes more. Let cool.

Combine corn, cooked and cooled orzo, tomatoes, basil and parsley and stir well.

Make a dressing of ½ cup olive oil, shallots, pepperoncini, vinegar, lemon, lemon zest, salt, and pepper. Pour dressing over salad and toss.

Top with shrimp and serve.

Salad may be made 6 hours ahead.  Serve cold or at room temperature.

From “Summer Orzo with Shrimp” by Carrie Purcell.  Posted to on July 27, 2014.  Downloaded on October 31, 2015.

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