| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Salads, Seafood | 4 | servings | |
INGREDIENTS
| 1/3 | c | Red Wine Vinegar |
| 1 | ts | Dried Basil |
| 1 | ts | Olive Oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried Oregano |
| 1/4 | ts | Pepper |
| 1 | c | Uncooked Orzo |
| 2 | c | Tomato; Seeded And Diced |
| 1 | c | Frozen Green Peas; Thawed |
| 1/2 | c | Purple Onions; Finely Chopped |
| 1/4 | c | Chopped Fresh Parsley |
| 1 | lb | Medium Shrimp; Cooked And Peeled |
| Boston Lettuce Leaves; Optional |
INSTRUCTIONS
Combine first 6 ingredients in a large bowl. Stir well; set aside. Cook orzo according to package directions, omitting salt and fat. Drain well. Add orzo and remaining ingredients to vinegar mixture, and toss well. Cover and chill. Serve in a lettuce lined bowl, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Sep 25, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”