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Lemon Saffron Orzo with Shrimp is an Awesome Summer Side Dish

Memorial Day Weekend: time to get up off your couch and bring your potluck A Game. Especially when you’re invited to a barbecue and you know your hosts are totally skilled at kicking out the party food jams. It’s a good thing you have this recipe for saffron orzo with shrimp, because it’s practically perfect for potluck parties in every way.

Since it’s a pasta salad, it’s just as delicious cold as it is hot. The saffron isn’t overwhelming, adding just the right amount of color and spice. The simple ingredients keep it really fresh and light (especially all the lemon: I add half an extra lemon than the recipe calls for, and it makes it even better). But with the shrimp, it’s as hardy as anything coming off the grill. Depending on the portion size, it can even make the jump from side dish to main. In my house on weeknights, it usually does.

But what if you overdid it the night before (it’s a three day weekend, it happens) and can barely manage to get yourself out of bed, much less work kitchen wizardry on the day of your potluck party? Lucky for you, the hardest part of this recipe is prepping the shrimp. So pull yourself together and let’s get cooking!


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#Side dishes
#recipe
#recipes
#shrimp
#pasta
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    Oh, hello my little neglected food blog. How have you been keeping up? What’s that? Not so well since I’ve been forgetting to update you for months and months now? I won’t let it happen again. I just bought a new cookbook, I’ve been visiting exciting restaurants and making some delicious cookies, and it’s time to get back in the saddle. Today was far too ugly and cold to visit farmer’s market (also I am lazy), but here is a picture of some beautifully tasty and tender pea tendrils I made off with at farmer’s market last week. My friend Heather had a garden party where everyone was to cook what they’d grown at her previous gardening party. I planted peas, which (much to my surprise and delight) took root and shot up promisingly — only to perish tragically during a week of unrelenting rain in December. I didn’t pretend to have succeeded in gardening (when have I ever?), but it was certainly nice to find healthy versions of my imagined star ingredient when I visited farmer’s market the day of the party. I sauteed them lightly with a little bit of olive oil, lemon juice, salt and pepper. Sprinkled some tatsoi flowers on top for color, and there you have it. Pretty and simple, a lovely little side dish.

    Oh, hello my little neglected food blog. How have you been keeping up? What’s that? Not so well since I’ve been forgetting to update you for months and months now? I won’t let it happen again. I just bought a new cookbook, I’ve been visiting exciting restaurants and making some delicious cookies, and it’s time to get back in the saddle.

    Today was far too ugly and cold to visit farmer’s market (also I am lazy), but here is a picture of some beautifully tasty and tender pea tendrils I made off with at farmer’s market last week. My friend Heather had a garden party where everyone was to cook what they’d grown at her previous gardening party. I planted peas, which (much to my surprise and delight) took root and shot up promisingly — only to perish tragically during a week of unrelenting rain in December.

    I didn’t pretend to have succeeded in gardening (when have I ever?), but it was certainly nice to find healthy versions of my imagined star ingredient when I visited farmer’s market the day of the party. I sauteed them lightly with a little bit of olive oil, lemon juice, salt and pepper. Sprinkled some tatsoi flowers on top for color, and there you have it. Pretty and simple, a lovely little side dish.

    #vegetarian
    #side dishes
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