Tag Archives: salad

Jerk Shrimp Orzo Salad

7 Sep

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.

Corn and Asparagus

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)

DRESSING:

  • 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.

 Real Food Wednesdays

Friday Faves, August 19th

19 Aug

August 19th Friday Faves

1 :: Now is the time for late summer dresses that transition nicely into fall, like the Cider dress from Shabby Apple.

2 :: I love Peanut Satay and cucumbers, so this Cucumber Peanut Salad recipe from 101 Cookbooks is genius. Plus, it’s ideal for when you want a nice cool dish for supper.

3 :: Bright repeating patterns and fun shapes on this Krakatoa Poster from Studio Violet will make your wall pop!

4 :: Stackable rings that let you mix up whatever color combo strikes your fancy: Hammered Copper Stacking Rings from MixedMetal.

5 :: Not only does Ashley Ann give you a free download of this bright poster, but she shows you how to turn it into a rolled canvas. Add an old wooden clamp hanger and you’ve got some quick and easy wall art.

6 :: I can’t wait to make this. Bunting is fun, old records are even better, so combining the two? Perfect. DIY record sleeve bunting from Oh Happy Day.

Watermelon, Basil and Feta Summer Salad

8 Sep

We had a big Labor Day lunch with some friends, and my contribution was a watermelon. Always an easy fix for a last-minute lunch, especially during summer holidays. I had quite a bit left over that night, and I wanted something light for dinner (since we’d feasted on all kinds of hamburgers and ribs at lunch).

I went outside to water my overgrown basil plant and remembered a quick three-ingredient recipe I had read in Real Simple magazine a few months ago: watermelon, basil, and feta salad.

It took me about five minutes to make (including cutting up the leftover hunk of watermelon) and it was the perfect thing for a small, simple dinner.

simple and easy

Watermelon, Basil and Feta Summer Salad

Drizzle cut up watermelon with extra-virgin olive oil. Top with crumbled feta and sprinkle with torn basil leaves. Season with salt and pepper.

That’s it.

Although it is best to enjoy each bite while savoring the last bits of summer. So try to eat it outdoors, with your feet up, and a tall glass of something cool.

Real Food Wednesdays

Day Five – The August Break

6 Aug

At Community Dinner last night enjoying lots of delicious summer salads with friends.

No Friday Faves today–I’m taking full advantage of this first week of The August Break (since I’ve been super busy). Look for them next Friday. Happy Weekend to you!

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