Can you tell I’m a sucker for shrimp? I’m pretty sure I could eat them all day long. I know I’ve posted many a shrimp recipe, but I make no apologies. While I’m Florida, the shrimp are bountiful, and I welcome them to my kitchen with open arms.
I had a box of Orzo hanging out in my cabinet, along with some corn and a bit of asparagus, so I put them all together and found this Grilled Jerk Shrimp Orzo salad recipe on Taste of Home. At the time, I didn’t have a grill (although thanks to the cow, a little tabletop grill is now cozied up on our porch). I also didn’t have a red pepper, but I was pretty happy with how my adaptation turned out. It calls for jerk seasoning, but I was batting zero on that as well, so I just mixed up some of my own with this Homemade Jamaican Jerk Seasoning.
Jerk Shrimp Orzo Salad
Adapted from Taste of Home
Serves 2 as a main, or 4 if you’re adding sides
- 1 large ear sweet corn, husked
- 1 teaspoon olive oil
- 1/3 cup uncooked whole wheat orzo pasta
- 6 fresh asparagus spears, trimmed
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 1 tablespoon jerk seasoning
- 1 small sweet red pepper, chopped (optional)
- 2 tablespoons white vinegar
- 1 tablespoon water
- 1 tablespoon lime juice (lemon works as well)
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Rub the shrimp with the jerk seasoning and set aside.
Cook orzo according to package directions. Drain and rinse in cold water; set aside.
Place the corn cob base in a shallow bowl and cut kernels off of the cob (the bowl helps to catch stray kernels). Discard cob. Heat 1tbsp butter and a little bit of coconut oil (if you have it) in a skillet over medium heat. Add the trimmed asparagus and cook for 3 minutes. Add the shrimp and cook until the asparagus is just starting to get tender (about 2 more minutes). Add the corn kernels. Cook until the asparagus is cooked through and the shrimp turn pink, turning once. Remove from heat.
Cut asparagus into 1-in. pieces (I found that kitchen shears were the easiest since the asparagus is already mixed with the other vegetables). Place the shrimp/veggie mixture, orzo and pepper (if using) in a medium bowl. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.
Enjoy, preferably with the back door propped open and your feet kicked up.