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Kate's Orzo Salad

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Servings 4

Ingredients
  

  • 1.5 lbs. jumbo shrimp, cooked, deveined, and thawed (minus shrimp for Vegans or Vegetarians)
  • 1.5 c. orzo for 4 cooked to package instructions
  • 1/2 c. onions, diced
  • 4 garlic cloves, diced
  • 1 1/4 c. Roma tomatoes, diced
  • 2 T. butter (vegan or other)
  • 1/3 c. fresh basil, diced
  • red chili pepper flakes, a dash or two
  • 1 c. artichoke hearts (in water, drained) and diced
  • 1/2 c. sundried tomatoes (in oil, drained)
  • 2 T. capers (optional)
  • 1/2 c. Kalamata olives, sliced in half
  • 1 T. Italian seasoning blend
  • 1/4 c. freshly squeezed lemon juice
  • organic extra virgin olive oil

Instructions
 

  • Cook orzo to package instructions
  • Drizzle olive oil into a skillet on the stovetop over low heat.
  • Add onion and garlic and sauté until slightly golden.
  • Add Roma tomatoes, basil, butter, pepper flakes, artichoke hearts, shrimp, and sundried tomatoes and stir for 2-3 minutes.
  • Add capers (optional), olives, Italian seasoning, lemon juice, Mix and taste. If needed, mix in more seasonings to desired taste.
  • Serve immediately!

Notes

This dish is excellent as a main course or side dish. Serve it hot or cold! Store leftovers in the fridge. It's incredible the next day after the flavors marinate.
Tip for leftovers: This dish can also be served with balsamic or white wine vinegar (to taste).
©2017, Maryann Ridini Spencer/Ridini Entertainment Corporation