Shrimp and Orzo Salad

KB doesn’t like shrimp.  Or lobster.  I question his motives, but he says it’s because of the texture.  I think he’s crazy because shrimp and lobster are fantastic!   So whenever he takes me out, I like to order lobster and he has to pay.  Hah.

But that also means that I don’t get to cook a lot of shrimp and lobster when I am at home.  I mean, I could, but that just means I would be eating it all.  So my momma came to visit this week and because she does like shrimp, I set out to make this shrimp and orzo salad for lunch one day.  Orzo is cool because it’s pasta, but it looks like rice and cooks like rice.

So I cooked up about 1/2 lb orzo.


Added green onions, cucumber, tomatoes.


Put the ingredients for a lemony-vinagrette in a jar.


Shook it up to emulsify.


Pour over the orzo, cucumber, tomato, and green onions.  Mix and chill.


In a pan with some butter, saute shrimp.  Season with salt and pepper.


Cook until pink.


Add shrimp and feta cheese to the chilled salad.


Serve and enjoy!



1/2 lb orzo, cooked
1 medium cucumber, diced
3 medium tomatoes, diced
3 green onions, chopped finely
1/2 lb shrimp
6 oz feta cheese (crumbled)

2 Tablespoons yellow mustard (you could use dijon or spicy brown, but all I had was yellow)
1 Tablespoon vinegar (any kind)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon sugar
juice of 1 lemon
1/4 cup chopped fresh dill
1/2 cup olive oil

In a bowl, combine cooked orzo, cucumbers, tomato, and green onions.  Put all ingredients for the dressing into a jar.  Shake to emulsify.  Pour over the orzo and vegetables.  Refrigerate to chill.  When you are ready to serve, saute the shrimp in butter and season with salt and pepper to taste.  When the shrimp is pink, remove the salad from the refrigerator and add the shrimp and feta cheese.  Mix to combine.  Serve and enjoy!