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Think this one's a winner; nice flavor combination and it uses already cooked shrimp, which is easy to find in the freezer case. The recipe makes enough pureed pineapple-basil vinaigrette to give you dressing for several salads.
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Orzo With Shrimp, Spinach and Pineapple
4 to 6 servings
Adapted from a recipe at www.WildAmericanShrimp.com.
For the pasta
12 ounces dried orzo pasta
1 medium leek
4 to 6 ounces baby spinach
1 roasted red pepper (from a jar)
1 tablespoon extra-virgin olive oil
16 to 24 medium peeled, cooked shrimp, preferably wild-caught American
Handful of tender cilantro sprigs, for garnish
1/2 cup roasted, salted peanuts, for garnish
For the vinaigrette
1/4 medium sweet onion, such as Vidalia
1 lemon wedge
1 cup fresh pineapple (already cut and peeled, from the produce department)
12 to 16 basil leaves
1/2 cup rice vinegar
1/4 teaspoon crushed red pepper flakes
1/2 tablespoon honey (may substitute agave nectar)
1/4 cup extra-virgin olive oil
-- Bonnie Benwick
The Food Section
March 23, 2010; 5:10 PM ET
Categories: Recipes , Shopping | Tags: Bonnie Benwick, Dinner in Minutes, recipes, shopping, shrimp
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