I wish I could list all of the reasons why I love this salad, but you might all think I’ve gone crazy and stop reading this post. I’ll stick to the highlights. Reason A) you can stick a huge bowl of it in the fridge, and continue to eat it for days – cold or hot. Reason B) Orzo is a huge comfort food although you never hear it portrayed as one. And reason C) It gets its amazing flavor from fresh Rosemary I have planted in my backyard – I love, love, love the freshness (don’t worry it’s still good if you buy it too). Basically, I highly suggest giving it a go – you’ll probably come up with some of your own reasons to fall in love ;).
1 Cup Orzo
2 Cups Water
¾ Cups Shrimp shelled and deveined (I like to take the tails all the way off for this recipe)
½ Cup Feta
1 Large Tomato seeded and diced
½ Cup Chopped Kalamata Olives
½ Cup Olive Oil
2 Sprigs of Rosemary
2 Cloves Garlic minced
1/4Tspn Garlic Powder
Salt and Pepper to taste
- Place orzo and water into a pot, cover and cook until all the water is evaporated – just like cooking rice
- In a small saucepan place 1tbs of olive oil, minced garlic cloves, shrimp, and one sprig of Rosemary broken into three pieces. Saute until shrimp is fully cooked.
- Place shrimp, tomato, kalamata olives, feta, orzo, olive oil, garlic powder, and last sprig of rosemary (broken up into about 5 pieces) into a large bowl. Mix thoroughly.
- Salt & Pepper to taste
- Stick in the fridge to chill or eat warm
**When serving, a nice option is to put it over a bed of greens.