Kate's Orzo Salad
 
 
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Ingredients
  • 1 ½ lbs. jumbo shrimp, cooked, deveined and thawed
  • 1 ½ lbs. jumbo shrimp, cooked, deveined and thawed
  • 1½ c. orzo (dry)
  • 1½ c. orzo (dry)
  • ½ c. onions, diced
  • ½ c. onions, diced
  • 4 garlic cloves, diced
  • 4 garlic cloves, diced
  • 1 ¼ c. Roma tomatoes, diced
  • 1 ¼ c. Roma tomatoes, diced
  • 2 T. butter
  • 2 T. butter
  • ⅓ c. fresh basil, diced
  • ⅓ c. fresh basil, diced
  • red chili pepper flakes, a dash or two
  • red chili pepper flakes, a dash or two
  • 1 c. artichoke hearts (in oil, drained) and split apart
  • 1 c. artichoke hearts (in oil, drained) and split apart
  • ½ c. sundried tomatoes (in oil, drained)
  • ½ c. sundried tomatoes (in oil, drained)
  • 2 T. capers
  • 2 T. capers
  • ½ c. Kalamata olives, sliced in half
  • ½ c. Kalamata olives, sliced in half
  • Italian seasoning blend, dash or two
  • Italian seasoning blend, dash or two
  • ¼ c. freshly squeezed lemon juice
  • ¼ c. freshly squeezed lemon juice
  • organic extra virgin olive oil
Instructions
  1. Cook orzo in a pan on the stovetop to package instructions.
  2. Drizzle a little olive oil into a skillet on the stovetop over low heat.
  3. Add in onion and garlic and sauté until slightly golden.
  4. Add in Roma tomatoes and butter, stirring occasionally.
  5. Add in basil, a dash of red chili pepper flakes and artichokes. Stir.
  6. Add in cooked shrimp, sundried tomato, capers (optional), olives, a dash or two of Italian seasoning blend, and lemon juice. Mix.
  7. Add in cooked orzo to the skillet and stir.
  8. Plate and serve immediately!
Notes
Serve hot or cold with a nice green salad!
Recipe by Maryann Ridini Spencer at https://maryannridinispencer.com/kates-orzo-salad/