Orzo Bay Shrimp SaladFeatured by Thornton Winery in the Gold Wine Club.
Another amazing combination from Thornton's Executive Chef! Try this fantastic meal with the Champagne Vinaigrette and a glass of 1995 Brut Reserve.Yield: 4 - 6
Prep Time: 15 Minutes
Cook Time: 25 Minutes
• 4 cups Orzo pasta
• 1 1/2 cups finely diced celery, carrots & onions
• 6 cups chicken stock
• 1 Tbsp. butter
• 8-10 oz. Cooked Bay shrimp
• 1/2 tsp. each of garlic & shallots
• 1 tsp. thyme
• 1/2 tsp. black pepper
• 1 tbsp. fresh Italian parsley
Toast Orzo on a sheet pan in a 350 degree oven until golden brown-about 5 minutes. Remove and let cool.
Melt butter in a soup pot. Add carrots, onion, celery, garlic and shallots. Sauté over medium heat about 5 minutes until vegetables are soft and translucent.
Add the Orzo pasta, pepper, thyme and chicken stock. Bring to a boil then reduce heat. Simmer for 10 minutes until pasta is soft but not overcooked. Drain excess liquid and cool pasta.
Toss pasta with vinaigrette and top with shrimp and garnish with Italian parsley.