Monday, March 26, 2012

Recipe Of The Day: Spinach, Orzo & Shrimp Salad

The beast that is Summertime is quickly approaching. Never mind that Spring just landed, we know once the rain stops the beaches, hiking trails and outdoors will be calling upon us all to get out and enjoy a little time in the Sun. 

With that being said, let’s get something straight, no longer can we sit inside, snacking on our cold weather / holiday treats, the time is now to whip up some healthy snacks and get to burning off those unwanted, but always around lbs. Today being National Spinach Day, we figured lets break things down to the simplest form and start the week of with a great Salad recipe that’s topped off with some delicious (and healthy) Shrimp.

This salad takes no time at all so keep this recipe in your arsenal for when it is entirely too hot outside to eat a steak and fried shrimp.
This cool Summertime Spinach-Orzo & Shrimp Salad is a delightful way to break the monotony and add some beneficial fuel to your tank.


Kosher salt
½ cup orzo
4 cups spinach, thinly sliced
10 medium radishes, quartered
1 small cucumber, peeled, seeded and diced
½ red onion, quartered and thinly sliced
¼ cup pitted oil-cured olives, chopped
½ cup packed fresh mint, chopped
½ cup packed fresh parsley, chopped
1/3 cup plus 2 tablespoons fresh lemon juice
1/3 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 lb medium shrimp, peeled and deveined
½ cup crumbled feta cheese

Preheat the broiler.
Bring a pot of salted water to a boil.
Add the orzo and cook until al dente, about 8 minutes.
Drain, rinse with cold water and shake dry.
Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl.
Add the orzo and season with salt and pepper.

Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl.
Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes.
Turn and broil until just cooked through, 2 to 3 more minutes.

Divide the salad among plates.
Top with the shrimp, sprinkle with the feta and season with pepper.

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