Orzo And Shrimp Salad

Christy Rost

4large ripe tomatoes
1/3cup uncooked orzo pasta
1teaspoon olive oil
1scant teaspoon Dijon mustard
1teaspoon balsamic vinegar
2tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste
¼cup diced celery
¼cup diced red bell pepper
¼pound cooked shrimp, peeled and deveined

Hollow out tomatoes, being careful not to pierce bottom. Drain well upside down on paper towels. Cook orzo in boiling salted water 4 minutes or until tender. Drain, pour into a small bowl and toss with 1 teaspoon olive oil; set aside to cool.

In a small bowl, whisk together the mustard, balsamic vinegar, olive oil, salt and pepper. Pour over cooled pasta. Stir in celery and peppers.

Reserve 4 shrimp for garnish. Chop remaining shrimp and stir into pasta. Fill tomatoes with orzo mixture and garnish with reserved shrimp. Place tomatoes on individual salad plates lined with leaf lettuce, and chill until ready to serve.

Recipe makes 4 salads.

Category: Fish & Seafood | Salads