Award-Winning-Garlic Shrimp & Orzo Salad

Sliding down the hallway sideways in my socks and feeling like Steve Martin in "The Jerk"....yelling 'the phone book is here, the phone book is here, I AM SOMEBODAY' I can legitimately say this recipe is award-winning. I just received my complimentary copy of the August/September issue of Country Woman's Magazine.

I don't think i have ever been so excited about a recipe. I had submitted about 4 of my own recipes into a Taste of Home recipe contest late last year. I recently got an email from the Senior Food Editor of Country Woman Magazine announcing that I was the Grand Prize winner in their "Pass the Pasta" contest. Not only was I going to be featured in a national magazine but my recpe actually won a cash prize!!!

Here's the intereview.... recipe follows.

TELL US HOW YOU COME UP WITH YOUR RECIPES.

I acquired my cooking skills through a long process of trial and error, that still goes on with each meal I continue to cook! I love to create recipes: It definitely is my greatest talent. Cooking is part of what I love to do not only for my family and friends, but for my own personal enjoyment. I'm creative when having limited ingredients on hand for something I want to make, it forces me to be creative; it really challenges you to use what you have to produce the desired results. For most of my recipes, I first figure out what I’m in the mood for and then raid my pantry.

WHAT DO YOU ENJOY DOING WHEN YOUR NOT IN THE KITCHEN COOKING

In my spare time, you can find me browsing the grocery store or local farmer's market looking for inspiration for another idea. I love to try new things putting everyday ingredients together and coming up with a dish worthy enough to put on the table. I also have a passion for baking and love creating one of kind cakes for family and friends.

WHAT IS YOUR FOOD FOR THOUGHT

There's nothing better than spending time with family and friends and sharing delicious memorable food together. I believe a love infused meal, made by the heart makes all the difference in the world.

DO YOU SHARE ALL YOUR RECIPES?

No, I have some recipes that I don't share, like a family favorite BBQ sauce... hey a girl has to have some secrets!!! Got to have them coming back for more right.

TELL US ABOUT THIS RECIPE

I like chilled pasta and rice salads. I had marinated some shrimp for another dish and wanted to save some as I came up with an idea while cooking. I threw this together and it was a hit with the family and now make it often. This salad has a very different twist from the regular mayo based pasta salads, I make this salad for a nice refreshing twist for pasta salad for a crowd or easy weeknight meal.


It is light and convenient for a take along dish. It's packed with flavor and will hold up and not wilt sitting around. The orzo keeps this salad light.

CONGRATULATIONS, HOW DO YOU FEEL ABOUT BEING FEATURED IN A NATIONAL MAGAZINE AND WINNING THE GRAND PRIZE?

I am honored and very excited for this recipe win. I feel like I won a $1 million scratch ticket! Being recognized for my recipe creation is an award all in itself. Thank you!!!

WHAT DO YOU WANT OUR READERS TO KNOW ABOUT THIS RECIPE?

Creating fresh summertime salads and dressings has never been so easy using vegetables, fruits, herbs, and other ingredients from the seasonal bounty.

Also, creating your own dressing takes just a few minutes. You know every single ingredient that's going into it, There are no weird ingredients.

If you're bored with the usual greens, try this super healthy version of a classic pasta salad. It's terrific as a side dish, but sometimes, I fill my plate and make it a meal.

So without further addo....

An easy entree that’s ready in a dash. A lite salad dressing beautifully coats Orzo pasta, shrimp and colorful veggies for a flavorful meal. Make as a side dish or serve with pita bread. Don't wait for company to have shrimp dishes, make this for your family tonight.

GARLIC SHRIMP & ORZO SALAD

Prep: 25 min. + chilling | Cook: 10 min. | Yield: 4 Servings

Ingredients
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1 pound uncooked large shrimp, peeled and deveined
¼ cup olive oil
2 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon pepper
¼ cup white wine

SALAD:
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¾ cup uncooked orzo pasta
1 medium tomato, seeded and chopped
1 small green pepper, chopped
½ cup chopped peeled cucumber
¼ cup chopped red onion
1 tablespoon minced fresh cilantro
1 can (2-¼ ounces) sliced ripe olives, drained, optional
2 tablespoons lemon juice
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper

Directions
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In a large bowl, combine the first five ingredients; toss to coat. Refrigerate, covered, up to 30 minutes.

Heat a large skillet over medium-high heat. Using a slotted spoon, add shrimp; cook and stir 2 minutes. Add wine; cook and stir 1-2 minutes longer or until shrimp turn pink. Remove to a shallow dish; refrigerate, covered, until cold.

Cook orzo according to package directions. Drain; rinse with cold water. Transfer to a large bowl. Add vegetables, cilantro, chilled shrimp and olives if desired. In a small bowl, whisk the remaining ingredients until blended. Drizzle over salad; toss to coat. Refrigerate until serving. Yield: 4 servings.