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In the Kitchen with Vital Choice

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Orzo and Shrimp Salad with Asparagus


This simple dish is perfect for a summer picnic, and can be doubled easily.

Today's recipe especially easy made with our wild Oregon Pink Shrimp, which are pre-cleaned and cooked. Or, use our Pacific Spot Prawns, which take only a few minutes to cook.

Orzo is rice-shaped pasta from Italy. If you prefer, use orechiette (ear-shaped), tortellini, or another small, shaped pasta.


Orzo and Shrimp Salad with Asparagus
Adapted from a recipe by Foxflairfarm, found at allrecipes.com

Serves 4

1 lb (1/2 bag) wild Oregon Pink Shrimp, thawed (or 16 Spot Prawns, shelled)
1 clove garlic, minced
2 tablespoons organic extra virgin olive oil
2 quarts water
8 oz orzo or orechiette pasta
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
2 tablespoons organic extra virgin olive oil
2 green onions, chopped
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons honey mustard
2 tablespoons minced fresh basil
Sea salt and organic black pepper to taste

  • In a skillet over medium heat, cook the garlic in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. Add shrimp for 30 seconds, remove from heat, and cool. (If using shelled Spot Prawns, cook until just opaque, about 4 minutes.)

  • Bring water to a boil over high heat. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.

  • Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated.

  • Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

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