Submitted by lcioban on Wed, 07/22/2009 - 10:26am

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Shrimp and Orzo Salad

12 oz orzo pasta, rinsed.

4 cups of Imagine Low Sodium Vegetable or Chicken Stock

1 ½ lb raw medium shrimp with shell

1 medium red bell pepper, halved and seeded

1 tablespoon of Spectrum Moroccan Olive Oil

3/4 teaspoon Hain Sea Salt

½ teaspoon of freshly cracked black pepper

¾ cup of Spectrum Artisan Roasted Garlic Mayonnaise

1 ½ tablespoons Westbrae Dijon Style Mustard

1 tablespoon of dry white wine

1 bunch of green onions, green part only sliced on the horizontal

½ cup of fresh dill chopped, reserve 6 sprigs for garnish.

Preheat oven at 400ºF
Bring stock to boil and cook orzo according to instructions, about 12 minutes. Remove from heat drain. Add a knob of unsalted butter and set aside to cool. Transfer to a salad serving bowl and fluff.
Place the pepper on baking sheet, painted with olive oil. Season well with salt and pepper, then roast in the oven for 15-20 minutes. Remove to cool, then peel, dice and add to the orzo.
Poach the shrimp in a pot of lightly salted boiling water for about 3, minutes. Remove with a slated spoon, cool slightly, peel and clean. Add to orzo with the rest of the ingredients. Toss well, garnish with dill sprigs.

Serves: Serves 6