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Article: Herbed Sweet Corn, Shrimp and Orzo Salad
- Article from:
- The Washington Post
- Article date:
- August 1, 2007
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Herbed Sweet Corn, Shrimp and Orzo Salad
Makes about 7 cups
This salad showcases some of the best of summer produce: sweet
corn, bell peppers and fresh herbs. It can be made in the morning or
even the night before. Serve it as a side dish with grilled meat or
chicken, or let it stand on its own as the main course.
Instead of shrimp, you can use lobster; or, to make this
vegetarian, substitute chickpeas. From In Season columnist Stephanie
Witt Sedgwick.
8 ounces dried orzo pasta
8 ounces medium or large shrimp, cooked (peeled and deveined) and
cut into 1/2- to 3/4-inch pieces
2 cups yellow corn kernels (from 4 ears)
1/4 cup finely diced scallions (from 2 scallions), white and
light-green parts