Shrimp Orzo Salad

I love this recipe. This is a standard potluck dish for me because it travels well and can be served at any temperature (cold, hot, room, whatever). For potluck, I usually leave out the shrimp (sorry friends). Sometimes I will make this for our lunches or as a side item. It's also a good picnic item.

This recipe can be altered a lot. I've done it before with a mix of any of these: dill, cucumber, feta, shrimp, salmon, lemon juice, olive oil, capers, spinach, etc.

But this one I made tonight is my favorite and usual orzo salad. You can use any combo of the following:

• Spinach
• Feta Cheese
• Olives (any kind you like)
• Sun Dried Tomatoes
• Roasted Bell Peppers
• Capers
• Shrimp
• Chicken
• Tomatoes
• Green Onion
• Pine Nuts
• Basil
• Get creative

Here's what I did tonight. What I use is usually determined by what's already in the fridge.

We don't eat a lot of seafood. There's just not a large selection available that isn't from China. And when I find it, it's usually pretty pricey. I honestly don't know much about this company. But hey, it's gotta be better than a lot of options out there.

I bought that bag of shrimp frozen. I thawed about 20 in the fridge overnight. Then peel them.

I did not end up using the olives shown here. They were not so fresh and so clean looking. 

Bring a pot of salted water to boil.

I do a lazy chop of the stems of the spinach.You can get fancy and clean it better, but the stems are edible so no need. Throw the stems in your compost pile.

Chop the spinach.

Clean your greens.

Saute the shrimp in about 2 tblsp of butter on medium heat.

Add salt and pepper.

They only take about 3-4 minutes. Remove from heat when they are pink and done.

I sure do wish I had some of Cardo's Farm Project sun gold tomatoes tonight! Those things kick these tomatoes' butt. Chop the tomatoes (I quartered them), green onions, and basil.

I used a whole wheat organic orzo. Use whatever you want. I used about half of the bag. Cook according to package directions. These said cook for 9 minutes. I add the spinach for the last 2-3 minutes. So cook the orzo for 6 minutes, then add the spinach.

All the goodies.

Here's how you add the spinach. You just want to blanch the spinach for a couple minutes.

After the orzo has cooked 9 minutes (spinach for 2-3), drain.

I really thought about putting this in a fancy bowl to impress you. But unfortunately, I'm more worried about having to wash an extra fancy bowl than impressing you. And since the leftovers will end up here anyway, this is whatcha get.

Let the orzo cool for a couple minutes before adding your goodies. Especially the cheese, you don't want it to melt.

Artichokes. Drained. These are quartered already, I didn't cut them additionally because I love big chunks of artichokes. But you can cut them if you want. I do not like the artichokes marinated in oil, but that's a personal choice.

Capers, drained.

Crumbled feta cheese.

Pine nuts. A must in my opinion! Love the crunch it adds.

The shrimp.

And of course, Ryan sneaking a shrimp.

Salt and pepper

About 1/3 cup each balsamic vinegar and olive oil. Just eyeball it. I only had probably less than 1/4 cup balsamic vinegar left. Sad day. But it was still yummy!

About 1/3 cup olive oil.

Toast some bread in the oven at 400 with butter and garlic powder for about 5 minutes.