Ingredients
2 cup raw orzo cooked until tender and, drained
10 oz frozen tiny peas quickly cooked &, drained
8 oz pitted black olives thinly sliced
2 large red bell peppers seeds & membranes, removed finely
3/4 lb med-small shrimp, peeled, deveined and coo
1 medium red onion peeled and finely choppe, d
1/2 cup minced flat-leaf parsley
3/4 cup extra virgin olive oil
5 tbsp red wine vinegar
1/2 garlic clove peeled and minced
1 salt
1 freshly ground black pepper
1 cherry tomatoes, for garnish
1 olive slices, for garnish
Directions
IN A LARGE MIXING BOWL, toss together the orzo, peas, olives, peppers,
shrimp, onion and parsley. Pour the olive oil over the salad and mix
well. Add the vinegar, garlic, salt and pepper and taste to adjust the
seasonings, adding more vinegar or oil sparingly as needed. Don't
make the salad too moist. Spoon the mixture into a mixing bowl just
large enough to hold the salad, packing it down slightly, cover and
chill thoroughly. Unmold the salad onto a serving platter and garnish
with cherry tomatoes and black olives. Split the reserved shrimp in
half lengthwise and place them on the top for decoration.
Servings: 8 servings
Cold Orzo Salad With Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Salad; Seafood; Shrimp
The History of Recipes
Recipes as an idea can be found back into history, in truth as far back into history as early Egypt, and possibly even further than that. In practice though, sadly, these early recipes were just simple pictorial recipes for meal preparation.
Progressing into The time of the romans around 25BC a roman called Apicius wrote a collection of documents describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main meal and dessert, something we still use today. This early Roman chef informs us how the Romans were skilled in the use of many spices, including many that are still in use today for example basil, mint and asafoetida. During the following few centuries, the powerful and wealthy competed with each other to lay on the most exotic meals, and as a consequence, the best chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 19th century that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, testing, and recording recipes common in their social group. Like it or not, the introduction of TV gave us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Cold Orzo Salad With Shrimp recipe.
