2010 “Side Dish” Recipe Contest Runner-up
4 servings
1 package any size Contessa cooked shrimp, tails off, thawed
1 cup orzo (rice-shaped pasta)
6 or 8 leaves fresh basil, sliced
6 sun-dried tomatoes in olive oil, minced
1 Tablespoon minced fresh garlic
1/2 cup extra virgin olive oil
3 Tablespoons fresh lemon juice
1 small red onion, thinly sliced
1 cup brine-cured black olives
7 ounces feta cheese, coarsely crumbled
Freshly ground pepper to taste
Bring a large pot of salted water to a boil, add orzo and cook until tender but still firm to the bite, 8 to 10 minutes.
In a small bowl, combine the basil, tomatoes, olive oil, lemon juice and garlic. Whisk well and set aside.
Blot the shrimp with paper towels.
Drain orzo, rinse thoroughly with cold water until pasta is completely cooled, drain again and transfer to a salad bowl.
Add the shrimp, red onion and olives.
Whisk dressing again and pour over salad.
Toss well and top with the crumbled feta cheese.
Posted on 09/29/2015 at 12:24 AM
