Monday, June 15, 2009

Orzo Salad with Shrimp & Garden Update

I thought it was time for a Sandy's Garden update. The experimental peas that Shumway sent to me are WONDERFUL!!! Steve and I stand in the garden and munch away. Having a bumper crop of fresh pea pods has inspired me to make one of my favorite summer recipes - Warm Orzo Salad with Shrimp and Feta. Love it!!!
Pictured right - peas from our garden growing away.

Tomatoes and Oregano - we are trying a modified trellis system this year. Just a few horizontal wires to tie the tomatoes on to for support. Combining Oregano and Tomatoes is part of the companion planting method.

Blue Lake Green Beans - a standard and always a favorite

We are trying a new system called the Three Sisters. We planted corn, climbing beans, and squash together. The corn supports the climbing beans, the squash shades and keeps the soil moist around the corn, and the beans give off nitrogen to assist the corn. It creates a happy little garden synergy. So far so good. What a good sport Steve was - I asked him to scoop out fish heads at the market to bury with the corn seeds when we planted the rows. He still moans when I talk about it.

Happy potato plants. We love potatoes - especially new potatoes

Cabbage - so far so good. We love cabbage steamed with a little butter, salt and pepper.

This has been my most successful batch of broccoli to date. Very tasty.

The first planting of beets came in thin so we did a second planting.

Onions and lettuce.

Warm Orzo Salad with Shrimp and Feta

For Shrimp

  • 2 garlic cloves
  • 1-1/2 Tbs. fresh lemon juice
  • 1/4 C Olive Oil
  • 1 TBS minced fresh oregano leaves freshly ground black pepper
  • 1 lb. medium shrimp
  • 8 - 10" skewers
  • 1 - 1/2 cups orzo
  • 1/2 lb sugar snap peas
  • 1 c. cherry tomatoes, halved
  • 6 scallions
  • 1/2 c. kalamata olives, halved
  • 1 c. packed fresh flat-leafed parsley leaves

For Dressing

  • 1/2 garlic clove
  • 2 TBS. fresh lemon juice
  • 1/4 C. fresh flat-leafed parsley
  • 2 tsp. minced fresh oregano leaves

Mince garlic and in a bowl whisk together with lemon juice, oil, oregano, pepper, and salt to taste. Shell shrimp and devein. Add to marinade, stirring to coat. Marinate shrimp covered and chilled, 1 hour.

Prepare grill. Soak skewers in warm water 30 minutes.

While grill is heating, fill a 6 quart kettle three fourth full with salted water and bring to a boil for orzo. Trim sugar snap peas and cut cherry tomatoes in half. Thinly slice white parts of scallions. Finely chop parsley.

Make Dressing:

Chop garlic and in a blender blend with remaining ingredients until dressing is emulsified.

Stir orzo into boiling water and cook until al dente. Add snap peas and cook 15 seconds. Drain pasta and peas and transfer to a large bowl. Cool pasta 5 minutes and stir in feta, tomatoes, scallions, kalamata olives, and parsley. Add dressing to salad and toss well. Season salad with salt and pepper.

Thread shrimp onto skewers, discard marinade. Grill shrimp on an oiled rack just until cooked through - 1-2 minutes on each side. Place grilled shrimp into salad and toss gently.

Serves 4 as a main course.

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