Ah! 50 Yummy Healthy Salad Recipes: Greatest Yummy Healthy Salad Cookbook of All Time by Ira Miller

Author:Ira Miller [Miller, Ira]
Language: eng
Format: azw3
Published: 2020-09-14T16:00:00+00:00

Direction

Peel the shrimp and set the shells aside. Cook the shrimp and garlic in a pan with 2 tbsp. olive oil on medium heat, mix often to avoid browning the garlic. Take off from heat once the shrimp are completely cooked; cool. Slice the shrimp into half-inch portions.

Boil the water in a Dutch oven on high heat; put in shrimp shells. Boil for 5 minutes, then strain out the shrimp shells and get rid of it; mix in the orzo. Cook for 5 minutes; mix in asparagus pieces. Keep on cooking for about 4 minutes, until the pasta is al dente; use a mesh sieve to drain. Rinse with cold water.

Toss the green onions, shrimp and 2 tbsp. olive oil with asparagus and pasta, until evenly coated. Whisk basil, mustard, lemon juice and vinegar together in another bowl until combined; pour over the pasta mixture, then toss it well. Sprinkle pepper and salt to taste. Refrigerate for 2 hours.

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