Here's my contribution. I just made it up and it's SO delicious! It's best served at room temperature, though it's good cold and hot too. Whatever your preference. I like it room temp, so I dish up some and let it sit for 10 minutes or so.
Ingredients:
1 lb. large shrimp
2 Tbsp. minced garlic
2 stalks celery, cut into thirds
3 large carrots, cut into thirds
1/2 large or 1 whole small onion
1.5 quarts water (6 cups)
1.5 tsp. salt
2 bay leaves
8 ounces Orzo pasta(looks like big rice)
1 lb. fresh asparagus
1 cup shredded carrots (I buy the matchstick type and break them up a little)
4 Tbsp Extra-Virgin olive oil, divided
one bunch of scallions, whites and some of the greens, sliced thin
2 Tbsp. White Basalmic Vinegar (sub apple cider vinegar if you don't have this kind)
2 Tbsp. lemon juice
2 Tbsp honey
2 Tbsp Dijon mustard
1/2 cup minced fresh basil
Salt and pepper to taste.
Prep:
Wash the asparagus and trim off woody ends, reserving ends. Cut into 1" pieces, keeping tips seperate to throw in for last 2 minutes of cooking, so that they don't get mushy, as they cook faster than the stalks.
Peel shrimp, reserving shells, and put shrimp back into fridge until needed. Heat a medium sized skillet over medium heat with 2 Tbsp of the olive oil, and the minced garlic. Toss in shrimp and stir every 2 minutes or so, until shrimp are no longer translucent. Be careful not to let the garlic brown or burn, it will make everything bitter. Remove to plate and set aside to cool.
Add shrimp shells to the 1 qt. water,in dutch oven or similar sized pot, along with the salt,asparagus ends,bay leaves,celery, carrot, and onion. This stock will make the pasta so flavorful! Bring to a boil, then lower heat and simmer for 30 minutes. Use a slotted spoon to remove everything from the water, then strain with wire mesh strainer into another pot or large bowl (there will be about 4 cups of liquid left. Return to cooking pot.
Return stock to a boil and add the orzo. Cook, stirring here and there (to prevent sticking), for 5 minutes. At this time, cut the shrimp into thirds or fourths, depending on how big you want them. Add asparagus stalks and cook for another 2 minutes, then add asparagus tips and cook for an additional 2 minutes, so about 9 minutes total for the pasta and asparagus. Pour into strainer (wire mesh or small holes) and rinse with cold water quickly, to stop the cooking process, until room temperature. I stir it with a spoon to spread the cold water around
Let stand to drain.
In a medium sized bowl, whisk together the remaining 2 Tbsp. olive oil, honey, dijon mustard,lemon juice, vinegar, basil, and salt and pepper. Dump pasta, scallions, carrots, and shrimp into a large bow, pour the dressing over it, and mix gently, but well. I don't use much salt or pepper, as that can be added when you're eating it, if needed. Chill for about 2 hours if you'd like to eat it cold, or you can heat portions in the microwave for about 30 seconds to take the chill off,otherwise dig in
Keeps for about 4 days.
It seems a little complicated, but it really isn't at all. It's my favorite summer dish
