Dr. Sue's Recipes

Shrimp Remoulade with orzo salad

Cooked baby shrimp were on sale. That's what got this meal started. I tossed the shrimp in lemon juice and put them on a platter with lettuce and tomato. The remoulade sauce:

Mayonnaise
Ketchup
Horseradish
Tabasco
Lemon Juice
Paprika
Worcestshire Sauce
Garlic
Chopped celery

Not sure of the proportions but it should be pink and spicy. If you want to follow a recipe, search for Shrimp Remoulade at www.epicurious.com

The orzo salad:
Cook 1/2 lb orzo al dente in salted water and drain. Let cool for a few minutes. Then add:

1/4 cup olive oil
1 TBLS wine vinegar
12 kalamata olives
1/2 cup feta cheese cut in cubes
1/4 cup shredded mozzarella
1/4 cup frozen peas defrosted
1 TBLS diced red onion
1 red bell pepper cut into cubes
1 teaspoon dried oregano or 1 TBLS fresh (I have it growing in my garden)
salt, pepper to taste

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