Greek Orzo And Grilled Shrimp Salad With Mustard Dill Vinaigrett Recipes

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GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETT



Greek Orzo and Grilled Shrimp Salad With Mustard-Dill Vinaigrett image

Make and share this Greek Orzo and Grilled Shrimp Salad With Mustard-Dill Vinaigrett recipe from Food.com.

Provided by Darrinw2001

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb orzo pasta, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra
fresh dill, for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional
olive oil, for brushing shrimp
salt & freshly ground black pepper
3/4 lb feta cheese, crumbled
16 medium shrimp, peeled and de-veined

Steps:

  • Combine orzo, cucumber, green onions, and tomatoes in a large bowl.
  • Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste.
  • Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
  • Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through.
  • Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

Nutrition Facts : Calories 844.6, Fat 47.6, SaturatedFat 16.9, Cholesterol 112.4, Sodium 1128.8, Carbohydrate 75.5, Fiber 4.6, Sugar 6.8, Protein 29.9

GREEK ORZO SALAD WITH GRILLED SHRIMP



Greek Orzo Salad With Grilled Shrimp image

Make and share this Greek Orzo Salad With Grilled Shrimp recipe from Food.com.

Provided by startnover

Categories     One Dish Meal

Time 19m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb uncooked orzo pasta (cook according to directions, rinse in cool water,drain and set aside)
1 English cucumber, seeded quartered and sliced
2 cups grape tomatoes
4 green onions, thinly sliced
1/4 cup chopped fresh basil (more for garnish)
1/3 cup golden balsamic vinegar
3 tablespoons Dijon mustard
2 garlic cloves
1/3 cup light olive oil
1 tablespoon fresh lemon juice
3/4 lb crumbled feta cheese
16 -20 shrimp, peeled and deveined
salt & fresh ground pepper, to taste

Steps:

  • Combine the orzo, cucumbers, tomatoes, and onions in a large serving bowl.
  • In a blender place, vinegar, basil, garlic, lemon juice, Dijon Mustard, and salt and pepper.
  • Mix well.
  • Slowly add oil and blend till emulsified.
  • Pour vinaigrette over pasta and fold lightly to coat.
  • Carefully fold in cheese.
  • Set in fridge.
  • Heat grill to high.
  • Brush shrimp with olive oil and a little lemon.
  • Grill two minutes per side or just till cooked through.
  • Divide salad into 4 and divide shrimp over the tops.
  • Prep time doesn't include time to cook pasta.

Nutrition Facts : Calories 937.3, Fat 39.5, SaturatedFat 15.9, Cholesterol 247.5, Sodium 1292.3, Carbohydrate 97.7, Fiber 5.8, Sugar 7.5, Protein 47.4

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