pesto orzo salad with shrimp and artichokes
 
makes 6 to 8 servings 
 
8 oz.  orzo (see tip below)
6 Tbsp  pesto
1/3 lb.  cooked shrimp, medium, peeled and deveined
14 oz.  can small artichokes, quartered
1/2 cup  sun dried tomatoes, diced
  salt and pepper to taste
  parmesan cheese, for garnish
 
cook orzo per package directions, drain and rinse with cold water to 
cool. stir in pesto until all orzo is coated. add remaining ingredients 
and chill. garnish with parmesan before serving. recipe may also be 
served hot. 
 
tip: use tuxedo orzo if available. as the name suggests, tuxedo orzo is 
black and white the black is colored with squid ink and adds both a rich 
color and mild flavor to the dish. 
 
 
 
(ID: 75720) Mirror: rec.food.recipes: Tue, Oct 19, 2004


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