Best 7 Orzo With Grilled Shrimp Summer Vegetables And Pesto Vinaigrette Recipes

SHRIMP ORZO PESTO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; mix 2 teaspoons pesto and 2 tablespoons extra-virgin olive oil into orzo.
• Heat remaining 1 tablespoon extra-virgin olive oil in a skillet; cook and stir shrimp, red bell pepper, and capers in hot oil until shrimp is heated through, 3 to 5 minutes. Stir remaining 1 teaspoon pesto, oregano, garlic powder, red pepper flakes, salt, and pepper into shrimp mixture; cook and stir until combined, 1 to 2 minutes.
• Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE

Steps:

• Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
• Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

ROASTED SHRIMP AND ORZO

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
• Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
• Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

ORZO WITH GRILLED SHRIMP, SUMMER VEGETABLES, AND PESTO VINAIGRETTE

Steps:

• Cook the orzo in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to a large bowl and toss with 1 tablespoon oil.
• Prepare the grill to medium-high heat. Whisk 2 tablespoons oil and 2 tablespoons vinegar in a small bowl. Brush the zucchini and bell pepper with the oil mixture, then sprinkle with salt and pepper. Whisk the pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in a small bowl for the pesto vinaigrette. Place the shrimp in a medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
• Grill the zucchini and bell pepper until crisp-tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface.
• Sprinkle the shrimp with salt and pepper; then grill until charred and cooked through, 2 to 3 minutes per side. Place the shrimp in the bowl with the orzo. Chop the zucchini and bell pepper; add to the bowl with the orzo. Add the remaining vinaigrette, the tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.
• Garnish shrimp with basil sprigs and serve cold or at room temperature.
• DO AHEAD
• The ORZO can be made 2 hours ahead. Cover; chill.

ORZO WITH GRILLED SHRIMP AND SUMMER VEGETABLES

Steps:

• Cook orzo in a large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to a large bowl and toss with 1 tablespoon olive oil.
• Prepare barbeque on medium-high heat. Whisk 2 tablespoon oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper.
• Whisk pesto, lime juice, remaining 3 1/2 tablepoons oil and remaining 2 tablespoon vinegar in small bowl for pesto vinaigrette.
• Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
• Grill zucchini and bell pepper until crisp tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface.
• Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2-3 minutes per side.
• Place shrimp in bowl with orzo.
• Chop zucchini and bell pepper; add to bowl with orzo.
• Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.
• Can be made 2 hours ahead. Cover and chill. Garnish with basil sprigs and serve cold or at room temperature.

ORZO WITH PARMESAN AND BASIL

Steps:

• Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
• Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
• Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

PARMESAN GARLIC ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.