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Tuesday, July 31, 2012

WHAT'S COOKING AT PAULA'S?



 2 medium zucchini or summer squash, total), cut lengthwise into 1/4-inch-thick sliced  squash (about 9 ounces.

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

8 ounces orzo (about 1 1/3 cups)

6 1/2 tablespoons extra-virgin olive oil, divided

4 tablespoons red wine vinegar, divided                      .  

Paula would know what to do with this great looking fruit
1 yellow bell pepper or 1 red,  quartered

3 tablespoons purchased pesto

2 tablespoons fresh lime juice

1 Pound uncooked large shrimp,  peeled,
deveined

2 heirloom tomatoes (8 to 10) ounces total),
cored, cut into 1/2" cubes (about 2 cups)

                                                  DIRECTIONS

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.  Drain. Rinse with cold water;  drain well.  Transfer to large bowl and toss with 1 tablespoon oil.

Prepare barbecue (medium-High heat). Whisk 2 tablespoons 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 tablespoons oil, and remaining 2 tbs. vinegar in smalll bowl for pesto vinaigrette.  Place shrimp in medium bowl. Add 2 tbs. 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 to 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 patter.  
Do Ahead: Can be made 2 hours ahead. Cover; Chill.


Garnish with basil sprigs and serve cold  or at room temperature.


4 comments:

  1. Can't wait to hear from someone that tries Paula's recipe. I myself don't cook, if you'd eaten anything I had cooked you would understand why.

    So anyway, I hope someone tries the recipe and reports back to us.
    Marilyn

    ReplyDelete
  2. PatchworkcraftersAugust 2, 2012 at 8:44 AM

    I made this last night, Paula, and it was fantastic! I make a similar orzo salad, but the pesto and lime juice really kicked it up a notch. Delicious (there was none left)!!

    This one is a winner, Golden Rose Crafters!! Thanks, Paula :)
    Meredith

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  3. Meredith, that's great you tried Paula's recipe. She is a professional chef I would expect any recipe of hers to be great, unless I cooked it.

    ReplyDelete
  4. My daughter, son-in-law and 2 of my 3 grandsons are coming for a visit and this will definitely be on the menu! Looks fantastic and has ingredients I love! Thanks for providing us with this wonderful recipe Paula!! Sharon

    ReplyDelete