Greek Shrimp & Orzo Salad

Automne 2017
food and drink

BY: Eshun Mott

Spicy shrimp and an abundance of herbs are what make this room-temperature salad sing. Cherry tomatoes and mini cucumbers are less watery and keep better in a make-ahead dish than their full-size counterparts, though if you are eating this salad soon after making it, you can use either.

1 cup (250 mL) orzo
3 tbsp (45 mL) olive oil, divided
14 oz (400 g) large white (peeled) shrimp
Salt and pepper
1 tbsp (15 mL) chopped garlic
½ tsp (2 mL) cayenne
⅓ cup (80 mL) coarsely chopped flat-leaf parsley, divided

⅓ cup (80 mL) olive oil
1 tbsp (15 mL) red wine vinegar
2 tbsp (30 mL) fresh lemon juice
1 tsp (5 mL) grated lemon zest
½ tsp (2 mL) honey
4 wide-mouth 3 cup (750 mL) jars
¼ cup (60 mL) chopped dill
½ cup (125 mL) pitted Kalamata olives, quartered
3 cups (750 mL) diced cherry tomatoes
3 cups (750 mL) diced mini cucumbers
1 cup (250 mL) crumbled feta

1. Cook orzo in boiling salted water until al dente. Drain. Toss with 1 tbsp (15 mL) olive oil and spread out on a baking sheet or tray to cool.

2. Pat shrimp dry with paper towels and season well with salt. Heat remaining 2 tbsp (30 mL) olive oil in a large heavy frying pan on medium-high heat. Add garlic, cayenne and shrimp and sauté, tossing with garlic, for 1 to 2 minutes or until shrimp are pink and just cooked through (they will continue to cook as they cool). Scrape onto a plate to cool. Toss with 2 tbsp (30 mL) chopped parsley.

3. For lemon vinaigrette, whisk together olive oil, vinegar, lemon juice, zest and honey and season well with salt and pepper to taste.

4. Pour 2 tbsp (30 mL) of dressing into the bottom of each of 4 jars. Toss cold orzo with remaining ¼ cup (60 mL) parsley and dill, season well with salt and pepper and add to jars. Top with olives, tomatoes, cucumber, feta and shrimp.

Makes 4 servings

What to Serve