The holiday parties are gearing up. Time to break out those crowd-pleasing potluck recipes. Alongside the ever popular pigs-in-blankets, creamy dips and heavy pasta dishes, guests tend to appreciate a lighter option. You can't go wrong with shrimp and orzo. Sweet, tangy, oniony and lightly salted with just a tiny pop of black pepper, the lime vinaigrette is a show stopper that will have everyone asking for the recipe.
This is also a great dish for anyone short on time or cooking skills. Many salad bars stock baby spinach, edamame and black olives. Pick up some pre-cooked shrimp to further eliminate a step. A package of parsley, some boiling, a little blending and tossing is all it takes to finish this impressive dish.
This is also a great dish for anyone short on time or cooking skills. Many salad bars stock baby spinach, edamame and black olives. Pick up some pre-cooked shrimp to further eliminate a step. A package of parsley, some boiling, a little blending and tossing is all it takes to finish this impressive dish.
Ingredients:
extra virgin olive oil
1 cup uncooked orzo
1 cup frozen edamame
1/2 lb. large shrimp, peeled, deveined and roughly chopped
2.25 oz can sliced black olives, drained
small handful flat leaf parsley, roughly chopped
baby spinach leaves
1/3 cup lime vinaigrette, see recipe below*
Directions:
Bring 4 cups of water to a boil. Cook the orzo for 9 minutes. Place the frozen edamame in the pasta strainer then pour the cooked orzo overtop. As the water drains it will thaw the edamame. Transfer to a large mixing bowl, toss with a drizzle of olive oil to keep the orzo from clumping and set aside to cool.
Meanwhile, heat 2 tablespoons of olive oil in a saute pan. Cook the shrimp until pink and translucent, about 5 minutes. Toss the shrimp, olives, parsley and spinach with the orzo. Arrange the salad on a serving platter. Drizzle with vinaigrette just prior to serving, or allow each guest to pour their own.
Lime Vinaigrette*
2-3 tablespoons honey
juice of 1 lime
1/2 small red onion
1/4 cup extra virgin olive oil
salt and black pepper to taste, about 1/8 teaspoon at a time
Heat the honey in a microwave for 20 seconds or until it thins out. Combine all ingredients in a blender or food processor. Add additional salt and pepper if needed. Makes approximately 1/3 of a cup.
Yield: 4-6 servings
extra virgin olive oil
1 cup uncooked orzo
1 cup frozen edamame
1/2 lb. large shrimp, peeled, deveined and roughly chopped
2.25 oz can sliced black olives, drained
small handful flat leaf parsley, roughly chopped
baby spinach leaves
1/3 cup lime vinaigrette, see recipe below*
Directions:
Bring 4 cups of water to a boil. Cook the orzo for 9 minutes. Place the frozen edamame in the pasta strainer then pour the cooked orzo overtop. As the water drains it will thaw the edamame. Transfer to a large mixing bowl, toss with a drizzle of olive oil to keep the orzo from clumping and set aside to cool.
Meanwhile, heat 2 tablespoons of olive oil in a saute pan. Cook the shrimp until pink and translucent, about 5 minutes. Toss the shrimp, olives, parsley and spinach with the orzo. Arrange the salad on a serving platter. Drizzle with vinaigrette just prior to serving, or allow each guest to pour their own.
Lime Vinaigrette*
2-3 tablespoons honey
juice of 1 lime
1/2 small red onion
1/4 cup extra virgin olive oil
salt and black pepper to taste, about 1/8 teaspoon at a time
Heat the honey in a microwave for 20 seconds or until it thins out. Combine all ingredients in a blender or food processor. Add additional salt and pepper if needed. Makes approximately 1/3 of a cup.
Yield: 4-6 servings
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