Business Magazine

Wednesdays Unplugged - Shrimp, Corn and Orzo Salad

By Homesmsp @HomesMSP


"There is no such thing in anyone's life as an unimportant day.” ~ Alexander Woollcott


NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!


Monday was an important day for our birthday buddy grandchildren. Our lady in pink turned 5, one whole hand... and our ball-playing grandson turned 10... can't believe how quickly they are growing up!


I have been waiting to try this recipe from for awhile and this was the week... it is definitely a keeper! I love the mix of flavors and textures... even my husband, who is not a salad fan, loved it!


  • Shrimp-corn pasta
    1 pound large shrimp, cleaned and deveined
  • 3 tablespoons extra-virgin olive oil
  • 3 cups fresh corn kernels (about 4 cobs)
  • 1 pound grape tomatoes, halved
  • 4 ounces orzo (about 2/3 cup)
  • 2 cups torn butrter lettuce
  • 2 ounces soft mild goat cheese, crumbled
  • 1/2 cup fresh basil leaves, torn into small pieces
  • 3 tablespoons fresh lime juice (about 2 limes)

Rinse and pat shrimp dry. Heat 1 1/2 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking. Cook shrimp, stirring, until just cooked through, about 2 minutes. Transfer to a bowl.

Wipe skillet clean and add remaining 1 1/2 tablespoons olive oil. Cook corn and tomatoes, stirring until just tender, about 3 minutes. Add corn mixture to the bowl, salt and pepper to taste and let coole to room temperature, stirring occasionally, 20-25 minutes.

Cook pasta in a 4-quart pot of boiling salted water until al dente, about 8 minutes. Drain pasta well in a fine sieve and add to bowl with remaining ingredients, tossing to combine. Season with salt and pepper to taste and serve with lime wedges if desired.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks


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