RECIPE OF THE MONTH: May 2012
Shrimp and Orzo Stuffed Belgium Endive (appetizer)
LEFT-OVERS: Cold Pasta Salad...or Hot Pasta Dinner
recipe is really 3 recipes in one. It can be used as an appetizer when the mixture is served in Belgium Endive scoops.
It can be served as a cold pasta salad. Lastly, it can be eaten as a hot pasta meal. That is, leftovers can
be heated and served hot, or altnernatively, the entire recipe can be prepared to be served as a hot pasta entree.
Yield: 6 cups
(i.e.) filling for 12 Belgium Endive appetizers and
3 cups of left-overs to use as a cold pasta salad or
as a hot pasta dinner
2 heads of Belgian
endive, separated into leaves.
1 cup orzo pasta
½ tbsp. olive oil
½ tbsp. lemon juice
1 tbsp. Dijon mustard
2 minced garlic cloves
½ red bell
2 tsp. olive oil
1 shallot, finely
2 tbsp. chopped fresh chives
1 celery stalk, finely chopped
olive oil (for sautéing):
g frozen shrimp (0.75 lb.) with shells. Remove shells and devein shrimp.
2 garlic cloves, minced
1 ½ tbsp. lemon juice
Last minute dressing: 1 tsp. olive oil, 1 tsp. lemon juice, 1 tsp. dijon mustard
fresh parsley & fresh lemon zest
1. Bring a pot of water to a boil. Add orzo pasta and boil for 8 minutes. Strain
and rinse under cold water (to stop the cooking process).
Combine the 1 ½ tbsp. olive oil, ½ tbsp. lemon juice and 1 tbsp. Dijon mustard.
Add to cooled orzo and set aside in refrigerator.
½ red pepper (diced) in 2 tsp. heated olive oil. After 2 minutes, add 2 minced garlic cloves and
continue sautéing until garlic is fragrant.
Remove red pepper and garlic from heat. Allow red pepper and garlic to cool
before adding to orzo.
5. Add the raw vegetables to
the orzo: chopped shallot, chives and celery.
Heat the 2-3 tbsp. olive oil in a large skillet …or heat 1 tbsp. olive oil in a medium
skillet and repeat as needed to cook all shrimp.
Add shelled and deveined shrimp in a single layer in heated skillet and cook until pink in color
on both sides.
2 minced garlic cloves for the last 30 seconds of sautéing. Remove shrimp and garlic from heat.
Once cool enough to handle, chop shrimp into small pieces and toss with orzo.
10. Just before assembling and serving the appetizer, add the “last minute dressing” ingredients and toss
everything to combine.
11. Fill each Belgian endive
“scoop” (i.e., leaf) with a modest amount of the shrimp-orzo mixture.
with fresh chopped parsley and grated lemon zest.
If preparing the entire recipe as a main entrée…
· Sauté shallots and celery with red pepper.
· There is no need to wait for the vegetables to cool before adding them to the orzo.
Chives should be added in their raw form for both the appetizer
and entrée forms of this recipe.
· Don’t cool the shrimp and don’t chop the shrimp after sautéing them.
Add the cooked orzo & vegetables mixture to the pan with
the cooked shrimp. Heat over medium-low heat until warm throughout.
· Plate and garnish with chopped fresh parsley and/or lemon zest. ENJOY!
NUTRIENT ANALYSIS per ½ cup (per 2 stuffed Belgian Endive):
0.9 g (thus, available carbohydrates = 13.4 g)
6.8 g (0.85 g saturated)
Sodium 207 mg