Receita Solta

Citrus Freshness in Orzo with Shrimp: Light Summer Dinner

A vibrant orzo salad with grilled shrimp, fresh herbs, and an unforgettable citrus touch.

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Equipe Receita Solta

Citrus Freshness in Orzo with Shrimp: Light Summer Dinner
Prep Time20 min
Cook Time15 min
Servings4 servings
DifficultyEasy
Calories380 kcal

Resumo para quem tem pressa

"A warm Mediterranean salad that joins al dente orzo pasta (risoni) with shrimp grilled in olive oil, Japanese cucumber, crumbled feta cheese, and kalamata olives. Seasoned with a vibrant vinaigrette of lemon, garlic, and fresh dill."

Enjoy a light and tasty meal, perfect for hot summer nights. This orzo and shrimp salad offers freshness, is easy to prepare, and ideal for any occasion, from a quick dinner to a picnic. Approximately 450 calories per serving.

O Que Você Precisa Saber

- Orzo cooks in plenty of salted water and is cooled under running water to preserve the al dente bite. - Cleaned shrimp grill for only 2 minutes on each side over high heat to maintain tenderness and juiciness. - The salty feta cheese and chopped fresh dill provide the classic aromatic profile of the Greek islands.

Ingredients

Essential Ingredients for Your Refreshing Salad

  • 400 g Fresh or frozen shrimp, peeled and cleaned
  • 200 g Orzo pasta
  • 1 cup Cherry or sweet grape tomatoes, cut in half
  • 1/2 unit Japanese cucumber, seeded, chopped
  • 100 g Feta cheese, crumbled
  • 1/2 cup Black or kalamata olives, pitted, chopped
  • 1/4 unit Small red onion, thinly sliced
  • 1/4 cup Salsinha fresca, picada
  • 2 tablespoons Fresh dill, chopped
  • 4 tablespoons Extra virgin olive oil
  • 2 tablespoons Fresh lemon juice
  • 1 clove Garlic, finely chopped
  • a gosto Sea salt
  • a gosto Freshly ground black pepper

Instructions

Instructions: From Kitchen to Table in Minutes

1

<strong>Prepare the Shrimp:</strong> Season the cleaned shrimp with 1 tablespoon of olive oil, salt, and black pepper. The professional technique is to grill them quickly over medium-high heat for 2-3 minutes on each side, until pink and cooked. Reserve them to cool a little before incorporating into the salad.

2

<strong>Cook the Orzo:</strong> Cook the orzo according to the package instructions, in abundant salted water, until al dente. The secret to this recipe is to drain the orzo and pass it immediately through cold water. This stops the cooking, prevents the pasta from sticking, and ensures a perfect texture for the salad.

3

<strong>Prepare the Vinaigrette:</strong> In a small bowl, mix the Sicilian lemon juice, the minced garlic clove, and the remaining 3 tablespoons of extra virgin olive oil. Season with salt and black pepper to taste. Stir well to emulsify the ingredients, creating a vibrant and aromatic sauce essential.

4

<strong>Assemble the Salad:</strong> In a large bowl, combine the cooled and drained orzo, cherry tomatoes, chopped cucumber, crumbled feta cheese, olives, and sliced red onion. Add the grilled and cooled shrimp, as well as the fresh chopped parsley and dill. Mix all elements gently.

5

<strong>Finish and Serve:</strong> Pour the lemon vinaigrette over the salad and mix everything carefully so that all ingredients are well coated. Taste and adjust the seasonings, if necessary, ensuring the perfect balance. The most important tip is to let the salad rest for 15 minutes before serving, so the flavors harmonize better.

Equipe sua Cozinha

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Chef Tips

- Rinse the orzo in cold water and drizzle 1 tablespoon of olive oil, mixing well so the grains don't stick. - Dry the shrimp well with paper towels before grilling so they brown in the skillet without creating liquid. - Add the chopped dill and parsley leaves only at the end to preserve the fresh green herbal flavor.

Variations

- Add 1 cup of drained and chopped marinated artichoke hearts to the orzo salad mixture. - Add fine lemon zest to the vinaigrette to intensify the citrus notes. - Sprinkle toasted pine nuts or sliced almonds over the dish to give a crunchy texture.

Substitutions

- Orzo pasta (risoni) can be replaced by hydrated Moroccan couscous, white quinoa, or wheat for kibbeh. - The shrimp can be replaced by grilled salmon cubes, chicken breast strips, or sautéed squid. - Feta cheese can be replaced with goat cheese chunks, aged Minas cheese, or smoked ricotta.

How to Store

Keep in a closed container in the refrigerator for up to 2 consecutive days. Serve cold as a summer salad or warm, reheating delicately in a pan with 1 tablespoon of water without boiling the cheese.

Can You Freeze It?

Freezing this preparation with orzo, shrimp, and fresh vegetables is not recommended, as the cucumber and tomato lose texture and the shrimp become rubbery.

What to Serve With

Pairs well with toasted pita bread with olive oil and oregano, a glass of Greek Assyrtiko white wine or Sauvignon Blanc.

Frequently Asked Questions

What is orzo and where to find it in markets?

Orzo (also sold in Brazil as risoni) is a semolina pasta with a shape that resembles large grains of rice, available in the Italian pasta section.

How to know if the shrimp is at the right point of cooking?

The shrimp is ready when the meat changes from translucent gray to opaque pink and curls gently into a 'C' shape; if it closes in a tight 'O' it has passed the point and become hard.

Can I use small frozen shrimp in this recipe?

Yes, thaw completely in the refrigerator and dry with paper towels to remove all thawing water before placing in the sizzling skillet with olive oil.

Can this orzo salad be served completely cold?

Yes, it works wonderfully well as a cold salad on hot days; remove from the refrigerator 15 minutes before serving so the extra virgin olive oil returns to a liquid state.

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