Shrimp and Orzo Salad

Low Sodium Free Range Chicken Broth
Servings icon
Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
40 min

What You'll Need

  • 12 oz. orzo pasta, rinsed
  • 4 cups Imagine® Low Sodium Vegetable or Chicken Broth
  • 2 tsp. butter, unsalted
  • 1 ½ lb. raw medium shrimp with shell
  • 1 medium red bell pepper, halved and seeded
  • 1 tbsp. Spectrum® Olive Oil
  • ¾ tbsp. Hain® Sea Salt
  • ½ tsp. freshly cracked black pepper
  • ¾ cup Spectrum® Olive Oil Mayonnaise
  • 1 ½ tbsp. Westbrae® Dijon Style Mustard
  • 1 tbsp. dry white wine
  • 1 bunch green onions, green part only sliced on the horizontal
  • ½ cup fresh dill, chopped, reserve 6 sprigs for garnish

How to Make

  1. Preheat oven to 400° F.
  2. Bring broth to boil and cook orzo according to instructions, about 12 minutes. Remove from heat drain. Add butter and set aside to cool.
  3. Transfer to a serving bowl and fluff.
  4. Place the pepper on baking sheet, brushed with olive oil. Season well with salt and pepper, then roast in the oven for 15-20 minutes.
  5. Remove to cool, then peel, dice and add to the orzo.
  6. Poach the shrimp in a pot of lightly salted boiling water for about 3 minutes. Remove with a slatted spoon, cool slightly, peel and clean.
  7. Add to orzo with the rest of the ingredients. Toss well, garnish with dill sprigs.