RECIPE: What would you serve with this? Rec: Orzo with Shrimp, Feta and white wine

RECIPE:
I've made this dish before and just served a simple mixed

salad and some good ciabatta bread. Roasted asparagus would be good also. I have a very good easy recipe for white beans with herbs and onions. If you would like it, let me know.

 
Sliced juicy fruits macerated in Triple Sec and fresh mint is another idea

I make a similar orzo dish and usually slice different fruits- mango, papaya, oranges, pink grapefruit, Kiwi, whatever is in season- then chop fresh mint and toss in some Triple Sec. Delicious.

 
I'd recommend a raw fennel salad with oranges in a vinaigrette or a fennel gratin. The flavor is

especially complimentary to shrimp and high-acid foods. The crunch of the raw salad would also be a very nice counterpoint to the texture of your entree. Try it, you can thank me later.

 
Parmesan Green Beans

PARMESAN GREEN BEANS

INGREDIENTS:

1 lb green beans
2 to 3 tablespoons olive oil (I used about 1 1/2 Tbsp extra virgin olive oil)
3 cloves garlic, minced (I crushed them first, then chopped)
3 shallots, minced (I omitted these)
1/4 cup parmesan cheese (I used Parmigiano Reggiano)

DIRECTIONS:

1. Snap ends off green beans, and cook. (I steamed them)
2. Meanwhile, heat oil in skillet over medium heat.
3. Add garlic and shallots and cook to soften.
4. Toss with cooked green beans. (Add salt and black pepper, to taste).
5. Add Parmesan and toss.
6. Serve immediately.

Makes: 4 servings

http://www.food.com/recipe/parmesan-green-beans-37203

 
Roasted Asparagus with Crisp Shallots

ROASTED ASPARAGUS WITH CRISP SHALLOTS

INGREDIENTS:

3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel

DIRECTIONS:

Preheat oven to 450 F (425 F for dark pans).

In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.

In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.

Roast until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.

Add orange peel to roasting pan, mixing well.

To serve, place asparagus on plates and sprinkle with shallots.

Makes 6 servings.

Adapted from my files.

 
Citrus Green Bean Salad (also posted in T&T)

CITRUS GREEN BEAN SALAD

INGREDIENTS:

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

DIRECTIONS:

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serves 6-8.

From cooksrecipes.com

http://www.cooksrecipes.com/salad/citrus_green_bean_salad_recipe.html

 
Marinated Tomatoes (I did a tweaked version of this)

Note: I did an adaptation of this - I used fresh garlic, less oil, less salt, no sugar, etc.

MARINATED TOMATOES

Ingredients

* 3 tablespoons chopped fresh parsley leaves
* 1 tablespoon sugar
* 1 1/2 teaspoons garlic salt (I used fresh garlic)
* 1 1/2 teaspoons seasoned salt (I used regular salt, and less)
* 1/2 teaspoon ground pepper
* 3/4 teaspoon dried thyme
* 3/4 cup vegetable oil (I used extra virgin olive oil, and less)
* 1/2 cup red wine vinegar
* 2 to 3 green onions, chopped
* 4 to 6 large tomatoes, each cut into 6 wedges

Directions

Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.

6 to 8 servings

http://www.foodnetwork.com/recipes/paula-deen/marinated-tomatoes-recipe/index.html

 
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