Orzo Shrimp Salad

"This salad is an ideal summer supper or buffet offering---colorful, tasty, and easy to prepare."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by vegascooker photo by vegascooker
photo by vegascooker photo by vegascooker
photo by Leggy Peggy photo by Leggy Peggy
photo by Creation In Hope photo by Creation In Hope
Ready In:
21mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • In large pot heat water to boiling, add orzo to water and cook until al dente: Drain: Rinse & set aside.
  • In large bowl add shrimp, both bell peppers, green onions, & cilantro.
  • In food processor make dressing by first pulsing garlic until it is finely minced.
  • Add yogurt, salt and pepper, Dijon, sugar; pulse until smooth.
  • Reserving half of dressing, pour half over shrimp & vegetables in bowl.
  • Add orzo and parmesan, stir well, and refrigerate 1 hour.
  • Before serving stir in reserved half of dressing.

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Reviews

  1. We enjoyed this recipe for a dinner out on the boat on a beautiful evening. It was the perfect make ahead dish. Made as directed other than I didn't measure the cilantro. I would guess I used about a 1/4 cup. I used nonfat Greek yogurt and I loved that it used yogurt instead of mayonnaise. I might cut the pepper back to 3/4 tsp. I definitely see myself making this again. Thanks for sharing. And this is going into my best of 2016 cookbook! I made this a second time this week and used 1/2 tsp of pepper and that was much better.
     
  2. We loved everything about this salad. Will make it many more times. Thanks for posting.
     
  3. The dressing is perfect; light and creamy. I can't eat peppers so substituted with celery and finely chopped sweet onion. No cilantro. I love the dish with orzo. Thanks for a great recipe.
     
  4. Made this yesterday & turned out really nicely. I think cilantro tastes like soap so I tried using Italian parsley instead. I felt like it was missing a little something but can't quite put my finger on it - I'll make again next time and maybe throw in some dill. Still giving a 5 star rating because I can't deduct a star when I purposefully omitted something. With a tiny bit of tinkering this is definitely a keeper though :)
     
  5. What a great salad, I thru everything in including all of the dressing. I used brownwood farms kream mustard and splenda for the sugar...tasted out of this world....oh and I used roasted peppers instead of fresh as we like them better....
     
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Tweaks

  1. Made this yesterday & turned out really nicely. I think cilantro tastes like soap so I tried using Italian parsley instead. I felt like it was missing a little something but can't quite put my finger on it - I'll make again next time and maybe throw in some dill. Still giving a 5 star rating because I can't deduct a star when I purposefully omitted something. With a tiny bit of tinkering this is definitely a keeper though :)
     
  2. This is a very good shrimp salad. I used Greek yogurt, whole wheat orzo & roasted shrimp for this recipe. Half-way through dinner, we agreed it was missing something so I added diced tomatoes & avocado, along with 1/2 a diced fresh jalapeno. This gave a nice freshness to the salad and a little kick. I forgot to add the parm, but the salad was still the best I've ever had. Next time I make this, I'll use a yellow or orange pepper in place of the green pepper, this will make it a bit sweeter.
     
  3. What a good salad, Susie! I followed directions except (you knew that was coming) I substituted honey for the sugar. This got gobbled right up by everyone. Thanks!
     

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