Comments on: Cold Shrimp and Orzo Salad

By: Busy Bee Has Some Fun Links! | Roni’s Weigh

Busy Bee Has Some Fun Links! | Roni’s Weigh — Sat, 05 Jul 2008 17:59:28 +0000

[...] and I also posted a new recipe, Cold Shrimp and Orzo Salad. The family loved [...]

By: roni

roni — Mon, 30 Jun 2008 10:56:32 +0000

I haven’t. Been thinking about trying it though.

Thanks for the reminder!

By: kristina

kristina — Sat, 28 Jun 2008 11:28:45 +0000

I’m just wondering if you have ever cooked with Agave nectar? I saw this recipe and it sounds so good…wondering if the nectar would suit it well or not. Maybe I’ll try it…but honey does sound better!

By: Stacey

Stacey — Mon, 23 Jun 2008 15:51:47 +0000

This was excellent! I made it this weekend and it was a perfect summery, light yet filling dish. I actually follow this site, yet this was my first recipe that I’ve made. I am excited to try another one :)

By: Joy

Joy — Thu, 19 Jun 2008 12:27:48 +0000

My husband made this for dinner last night and OMG it was sooooooo delicious! The colors were so vibrant. Along with the cherry tomatoes, he bought a variety pack which added more color to the dish… not that it needed more but I love tomatoes! :D

For dessert we had the Watermelon ice. :)

Great summer dishes!

I’m sure you hear this often, but when are you going to write your own cookbook? :D heh

These dishes rock and I love that you still post the WWPs.

By: Anon

Anon — Tue, 17 Jun 2008 19:20:54 +0000

This was posted in the St. Louis Post Dispatch if you wanted to try something similar:
Shrimp And Spinach Orzo
Yield: 4 to 6 serving
1 1/2 cups orzo (rice-shaped pasta)

2 teaspoons olive oil

2 or 3 large cloves garlic, minced

1 pound fresh spinach, stemmed and coarsely chopped (see note)

1 pound shrimp, peeled, deveined and patted dry

Juice of 1 large lemon, divided

Salt

Ground black pepper

Cook orzo according to package directions, reserving 1/2 cup cooking liquid before draining.

Meanwhile, heat oil in a large nonstick skillet. Add garlic; sauté until aromatic and softened. Add spinach a little at a time, tossing until spinach is cooked down. Transfer spinach-garlic mixture to a plate.

Add shrimp to skillet. Cook until just done, turning once or twice.
Stir in half the lemon juice. Gradually add cooked orzo, stirring to combine. Return spinach to pan; stir to combine. Season with salt and pepper and additional lemon juice, if desired. If mixture is dry, add cooking liquid a little at a time until just moistened.

Per serving (based on 6): 177 calories; 3g fat (15 percent calories from fat); 0.5g saturated fat; 112g cholesterol; 17g protein; 20.5g carbohydrate; 1.5g sugar; 2.5g fiber; 190mg sodium; 104mg calcium; 573mg potassium.

Note: To substitute frozen spinach, thaw or microwave briefl y, then squeeze out excess liquid. Add to shrimp after a minute or two.

By: Laura Brandon

Laura Brandon — Tue, 17 Jun 2008 04:05:11 +0000

this looks so good….. except i don’t like shrimp. it’s probably good without it too though!