Name: Garlic Shrimp & Orzo Salad
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1 pound uncooked large shrimp, peeled and deveined -; 1/4 cup olive oil -; 2 garlic cloves, minced -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 1/4 cup white wine -; Salad: -; 3/4 cup uncooked orzo pasta -; 1 medium tomato, seeded and chopped -; 1 small green pepper, chopped -; 1/2 cup chopped peeled cucumber -; 1/4 cup chopped red onion -; 1 tablespoon minced fresh cilantro -; 1 can (2-1/4 ounces) sliced ripe olives, drained, optional -; 2 tablespoons lemon juice -; 1 tablespoon olive oil -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Garlic Shrimp & Orzo Salad

1. 1 pound uncooked large shrimp, peeled and deveined -

2. 1/4 cup olive oil -

3. 2 garlic cloves, minced -

4. 1/4 teaspoon salt -

5. 1/4 teaspoon pepper -

6. 1/4 cup white wine -

7. Salad: -

8. 3/4 cup uncooked orzo pasta -

9. 1 medium tomato, seeded and chopped -

10. 1 small green pepper, chopped -

11. 1/2 cup chopped peeled cucumber -

12. 1/4 cup chopped red onion -

13. 1 tablespoon minced fresh cilantro -

14. 1 can (2-1/4 ounces) sliced ripe olives, drained, optional -

15. 2 tablespoons lemon juice -

16. 1 tablespoon olive oil -

17. 1/4 teaspoon salt -

18. 1/4 teaspoon pepper -

How to cook deliciously - Garlic Shrimp & Orzo Salad

1. Stage

In a large bowl, combine the first five ingredients; toss to coat. Refrigerate, covered, up to 30 minutes.

2. Stage

Heat a large skillet over medium-high heat. Using a slotted spoon, add shrimp; cook and stir 2 minutes. Add wine; cook and stir 1-2 minutes longer or until shrimp turn pink. Remove to a shallow dish; refrigerate, covered, until cold.

3. Stage

Cook orzo according to package directions. Drain; rinse with cold water. Transfer to a large bowl. Add vegetables, cilantro, chilled shrimp and olives if desired. In a small bowl, whisk the remaining ingredients until blended. Drizzle over salad; toss to coat. Refrigerate until serving.