Orzo with Shrimp, Grape Tomatoes, Olives and Cilantro

21 Dec

A good friend of mine shared this recipe with me and it is absolutely incredible. It is pretty quick (unless you are peeling the shrimp yourself) and it tastes like heaven. Plus you can eat it both hot and cold.

1lb Orzo pasta

1lb Uncooked shrimp

14.5 Oz black olives (I usually buy jumbo ones, but a friend of mine also likes to use the red Greek olives instead)

.5 lb Grape or cherry tomatoes

1/2 cup Cilantro

1 Clove of garlic, pressed (or minced)

3 tablespoons Olive Oil

Salt, pepper to taste

Half the tomatoes and olives, set aside. Finely chop cilantro, set aside.

Clean the shrimp.  In a frying pan, combine the shrimp, 2 tablespoons of olive oil and pressed garlic. Simmer until the shrimp is pink.

Cook orzo according to the package instructions (try not to overcook it, since it becomes too mushy and looses its texture). Once ready, drain the excess water. Add the shrimp, olives, tomatoes, cilantro, olive oil, salt (keep in mind that olives are already salty, so make sure to not over-salt), and pepper. Mix thoroughly.


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