Shrimp and Feta with Orzo

INGREDIENTS:

• 1 Cup Dry Orzo
• 2 Teaspoons Olive Oil
• 1 Cup Onion, Chopped
  
• 3 Cloves Garlic, Minced
• 1/4 Cup White Wine
• 1 can (28 oz) Whole Tomatoes, Reserve 1/2 Cup Juice
• 2 Tablespoons Fresh Parsley, Chopped
  
• 1 Tablespoons Capers
• 1/2 Teaspoons Dried Oregano
• 1/2 Teaspoons Dried Basil
• 1/4 Teaspoon Black Pepper
• 1/4 Teaspoon Dried Red Pepper Flakes
• 1 Pound Medium Shrimp, Shelled and Deveined
  
• 1/2 Cup Crumbled Feta

DIRECTIONS:

• Cook orzo in boiling water according to package directions.
  
• Meanwhile, heat oil in a large skillet over medium heat, add onion and garlic and cook, stirring, for 3 minutes or until onion is translucent.
• Add wine and cook 1 minute.
• Toss in drained tomatoes and break into chunks.
  
• Add reserved juice, parsley, capers, oregano, basil, black pepper, red pepper and simmer 5 minutes.
• Add shrimp and cook 2 minutes or until shrimp become opaque.
  
• Add cooked orzo to skillet and mix well.
• Once thoroughly heated, stir in feta.

Who knew 'Alias' could cook?! This meal is awesome in any situation and quick and easy to prepare.
Enjoy!

This recipe was created by Jennifer Garner.

Tomatillo Gazpacho

INGREDIENTS:

• 2 Tablespoons Olive Oil, Divided
• 3 Garlic Cloves, Chopped
• 1 English Cucumber, Halved Lengthwise and Seeded
• 1 Avocado, Halved and Pitted
• 1 Pound Tomatillos, Husks Removed, Chopped
• 1 Green Bell Pepper, Chopped
• 2 Jalapeño Peppers, Seeded and Chopped
• 1 15-Ounce Can Chicken Broth
• 1 Teaspoon Sugar
• 1/4 Teaspoon Salt
• 12 Ounces Cooked and Peeled Shrimp, Chopped
• 1/4 Cup Green Olives, Chopped
• 2 Scallions, Sliced

DIRECTIONS:

• Heat 1 tablespoon oil in a skillet over medium heat.
  
• Add garlic and cook, stirring, until just beginning to brown, about 1 to 2 minutes and remove from heat.
  
• Coarsely chop half the cucumber and half the avocado and place in a food processor.
• Add tomatillos, bell pepper, jalapeño, and garlic, and process until smooth.
• Transfer to a large bowl, and stir in broth, sugar and salt.
• Dice the remaining cucumber and avocado and place in a medium bowl.
  
• Add shrimp, olives and scallions.
• Drizzle with the remaining 1 tablespoon oil, and toss to combine.
  
• Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.

Its currently sleeting outside, so what better than this summer time recipe to warm the heart? This was our first experience with tomatillos and they were awesome! I was expecting something much sweeter, but the tart flavor of the tomatillos played perfectly with the salty olives and sweet, chewy shrimp.
Enjoy!

This recipe is originaly from Eating Well Magazine

Orzo with Grilled Shrimp, Bell Pepper, Zucchini & Pesto Vinaigrette

INGREDIENTS:

• 8 Ounces Orzo
• 6 1/2 Tablespoons Olive Oil- Divided
  
• 4 Tablespoons Red Wine Vinegar- Divided
  
• 2 Medium Zucchini- Cut Lengthwise into 1/4 Inch-Thick Slices
  
• 1 Yellow Bell Pepper- Quartered
  
• 3 Tablespoons Prepared Pesto
• 2 Tablespoons Lime Juice
• 1 Pound Uncooked, Peeled & Deveined Shrimp
• 2 Tomatoes- Cored, Cut into 1/2 Inch Cubes
• 1/2 Cup Fresh Basil- Thinly Sliced, Plus Sprigs for Garnish
• 1 8-Ounce Fresh Mozzarella Ball- Cut into 1/2 Inch Cubes

DIRECTIONS:

• Prepare grill to medium-high heat.
• Cook orzo in boiling salted water until tender, but still firm.
• Drain orzo and rinse with cold water.
• Transfer orzo to a large bowl and toss with 1 tablespoon of oil.
• Whisk 2 tablespoons of oil and 2 tablespoons red wine vinegar in a small bowl.
• Brush zucchini and bell pepper with oil mixture and sprinkle with salt and pepper.
• Whisk pesto, lime juice, remaining 3 1/2 tablespoons of oil, and remaining 2 tablespoons red wine vinegar in a small bowl.
• Place shrimp in a medium bowl and toss with 2 tablespoons of pesto vinaigrette.
• Grill zucchini and bell pepper until crisp, but still tender, around 3-4 minutes per side.
• Sprinkle shrimp with salt and pepper and grill until charred and cooked completely through, around 2-3 minutes per side.
• Transfer shrimp to orzo bowl.
• Chop zucchini and bell pepper to bite size pieces and add to orzo bowl.
• Add remaining pesto vinaigrette, tomatoes, sliced basil, mozzarella and toss to combine.
• Season with salt and pepper, garnish with basil sprigs and serve either chilled or at room temperature.

This is a perfect dish to showcase the vegetables of late summer. Although the grilled shrimp is so amazing it could be served alone, it pairs perfectly with the subtle textures and flavors of the produce. Enjoy!

Spicy Thai Shrimp Salad

INGREDIENTS:

• 8 Ounces Rice Vermicelli Noodle
• 2 Tablespoons Lime Juice
• 4 Teaspoons Fish Sauce
• 1 Tablespoon Vegetable Oil
• 2 Teaspoons Brown Sugar
• 1/2 Teaspoon Crushed Red Pepper
• 1 Pound Shrimp
  
• Cooked and Peeled
• 1 Cup Orange Bell Pepper
  
• Thinly Sliced
• 1 Cup Cucumber
• Seeded and Thinly Sliced
• 1/8 Cup Sweet Basil
• Chopped
  
• 1/8 Cup Thai Basil
• Chopped
• 1/8 Cup Mint
• Chopped
• 4 Cups Green Leaf Lettuce
  

DIRECTIONS:

• Cook vermicelli noodles, rinse under cold water and set aside.
• Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl.
• Add shrimp, bell pepper, cucumber, fresh herbs and toss to coat.
• Arrange lettuce on plate, top with noodles and then with shrimp mixture.

This recipe is great for you, and very quick and easy to make. Good for a light dinner with a little leftover for lunch.

Enjoy!

This recipe originated from Eating Well magazine.