Orzo Tarragon Shrimp Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
|
This is a salad I developed by combining my favorite parts of other recipes. It has become the taste of summer for me, and my friends/family love it as well. The tarragon is essential, as is the light Miracle Whip. Making substitutions or deleting these ingredients result in a completely different recipe. Ingredients:
16 ounces orzo pasta or 16 ounces rosamarina pasta |
1 (10 ounce) bag frozen asparagus, thawed and drained (or use an equal amount of fresh, sliced and steamed until crisp but tender) |
12 ounces cooked cleaned shrimp (cut in thirds, if large) |
1 cup finely chopped carrot |
1/2 cup finely chopped celery |
1/2 cup finely chopped red onion |
3 tablespoons chopped fresh tarragon |
1/4 cup chopped sweet pickles or 1/4 cup sweet pickle relish |
2 cups miracle whip light (don't substitute) |
1/2 cup freshly grated romano cheese |
1/2 lemon, juice of |
Directions:
1. Cook pasta according to package directions.
2. Rinse with cold water and drain.
3. Mix Miracle Whip, lemon juice, tarragon, pickles, and cheese in a large bowl.
4. Add remaining ingredients and mix very well.
5. Cover and chill well before serving.
6. Garnish with quartered cherry tomatoes and sprinkle with additional grated romano cheese.
7. NOTES: This is also good using chicken instead of shrimp, and broccoli or pea pods instead of asparagus (cheaper, too!).
8. The amounts for the Miracle Whip, onions, celery, carrots, and tarragon can be adjusted.
9. The amounts given suit my taste.
10. When I make this the day before serving, I always add additional Miracle Whip before garnishing and serving.
11. Cooking time is chill time.
12. This actually serves between 4-10, depending on whether it's a side dish or main dish and how much other food is being served.
|
|