Keeping It Fresh Friday: Shrimp and Vegetable Orzo

Oh my goodness, is it already Friday afternoon? Good thing I had this one in my back pocket from earlier this week!

The original recipe called for grilling everything.  However, the day I went to make it, we ran out of propane.  I discovered its actually easier to multitask this great, filling summer pasta salad when its broiled.  You can boil the pasta while the veggies and shrimp cook.  Plus, you wouldn't be distracted by little ones pressing their faces against the screen door while you try to grill before Daddy gets home. Another instance of a recipe we've been meaning to make for years really paying off!

How to Make Orzo with Shrimp, Summer Vegetables and Pesto Vinagrette:
Serves: 6

Ingredients:
8 oz. orzo (about 1 1/3 c.)
6 1/2 T. olive oil, divided
4 T. red wine vinegar, divided
1 medium zucchini, cut in half lengthwise
1 medium yellow squash, cut in half lengthwise
1 red, yellow or orange pepper, cut in half lengthwise
3 T. prepared pesto (either purchased or homemade)
2 T. lime juice
1 lb. uncooked large shrimp, peeled and deveined
1 heirloom or hothouse tomato, cut into 1/2" cubes
1/2 c. thinly sliced fresh basil (I used our purple basil for color)
1 8 oz. ball fresh mozzarella cheese, cut into 1/2" cubes


1.  Cook orzo in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.  Drain.  Rinse with cold water; drain well.  Transfer to large bowl and toss with 1 T. oil.


2.  Meanwhile, preheat broiler (or grill to medium-high heat).  Whisk 2. T. oil and 2 T. red wine vinegar in small bowl.  Brush both sides of zucchini, squash and pepper with vinegar mixture.

3.  Whisk pesto, lime juice, 3 1/2 T. oil, and 2 T. vinegar in small bowl for pesto vinaigrette.  Place shrimp in medium bowl.  Add 2 T. pesto vinaigrette; toss to coat.

4.  Broil (or grill) zucchini, squash and pepper until crisp-tender, about 3-5 min. per side.  Transfer to work surface.  Broil shrimp (or grill) shrimp until charred and cooked through, about 2-3 min. per side.  Add to bowl with orzo.  Chop vegetables; add to bowl with orzo.  Add remaining vinaigrette, tomatoes, basil, and mozzarella.  Toss to combine  Season with salt and pepper.

5.  Serve at room temp or chilled. 

Recipe curtsey Bon Appetit Magazine, June 2008.