Recreating meals that I first had on vacation makes me feel transported back in time, without ever leaving home. Delicate poached shrimp tossed with crunchy vegetables, fresh herbs and orzo makes this pasta salad unlike anything you’ll have at a standard picnic, I hope you enjoy it as much as I do.
Shrimp & Orzo Salad
1 lb cooked shrimp, squeezed with fresh lemon juice
1 1/2 cups orzo
1 cup cubed Persian cucumbers
1 cup sliced cherry tomatoes
1/2 cup cubed sheep’s milk feta
3 tbsp capers in brine
splash of briny juice from the capers
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tbsp fresh chopped dill
2 tbsp fresh chopped mint
salt and pepper to taste
Directions: Bring water to a boil and cook the orzo until al dente. I do this ahead of time and after straining, toss it with some olive oil and store in the fridge until I’m ready to use it. Place the cooked orzo in a large mixing bowl and add the shrimp. Salt the cucumbers and tomatoes and then add them to the bowl, along with the feta. Add the capers, brine, lemon juice, herbs, and a sprinkle of salt. Toss gently and taste for seasoning. Serve immediately or allow the flavors to meld for a few minutes before serving.
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