Looking for a the perfect spring dish? You have got to try my Spring Orzo Platter. Not only is it delicious, but it looks beautiful on any table.
1. Bring 4-6 quarts of water to boil. Add 1 tablespoon of salt and orzo to boiling water.
2. Cook the orzo about 8-10 minutes until al dente, stirring occasionally. Drain and cool the orzo.
3. Dressing: Add 1 tablespoon of lemon juice, 1 tablespoon of white wine vinegar, ½ teaspoon of A.Vogel Herbed Sea Salt and 4 tablespoon extra-virgin olive oil in a jar shake it until combined.
4. Heat 1 tablespoons of olive oil in a 12-inch skillet over medium high heat until oil starts to bubble.
5. Add the shrimp to the pan in a single layer and cook about 1-2 minutes each side until the color of the shrimp changes to light pink.
6. Add the orzo, shrimp, feta cheese, olives, cucumbers, green onions and chili peppers in a large bowl and drizzle with the dressing you prepared at step 3.
7. Plate the orzo salad on a serving plate and garnish with lemon slices.
I'm an engineer, a mom, and a blogger. If you notice Mediterranean inspiration in my dishes and my writing, it is because I was born and raised in Istanbul. Currently, I live in Milton, GA with a husband, two kids, a dog, and a cat. https://www.instagram.com/elifisikalverson/
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We’re getting barbecue season underway with extra hot and spicy recipes for a complete BBQ:
veggie burgers, spicy wedges, fancy jalapeños, chilli corn on the cob and two sauces.
Watch the videoThe making of A.Vogel Herbed Sea Salt
