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Domed Cold Orzo Salad With Shrimp

Budget.Gourmet's picture
The heavenly taste of the Domed Cold Orzo Salad With Shrimp is enough for you to be convinced about this recipe! You simply have to try the Domed Cold Orzo Salad With Shrimp!
  Orzo/Rice / a combination 2 Cup (32 tbs), cooked separately and drained well (raw)
  Frozen tiny peas 10 Ounce, quickly cooked and drained (1 package)
  Canned pitted black olives 6 Ounce, thinly sliced (1 can)
  Red bell peppers 2 Large, seeds and membranes removed, finely chopped
  Medium shrimp 3⁄4 Pound, peeled, deveined and cooked, cut into thirds, reserve a few whole for garnish
  Red onion 1 Medium, peeled, finely chopped
  Finely chopped flat leaf parsley 1⁄2 Cup (8 tbs)
  Extra virgin olive oil 3⁄4 Cup (12 tbs)
  Red wine vinegar 6 Tablespoon
  Garlic 2 Clove (10 gm), peeled and minced
  Freshly ground black pepper To Taste
  Cherry tomatoes 4 (for garnish)
  Olive slices 4 (for garnish)

In a large mixing bowl, toss together the cooked orzo (and/or rice), 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 rice salad into a mixing bowl, packing it down slightly, cover, and chill thoroughly.

Recipe Summary

Side Dish

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