Wednesday, August 1, 2012

Chili Lime Shrimp Cups and Orzo Salad

A few months back I had a few friends over for dinner. I had come across this recipe for Chili Lime Shrimp Cups on, the actual blog they were listed on is called "Inspired Taste". Not too long before I planned this dinner, I was out and about shopping. I had gotten a ten dollar coupon for World Market, no purchase necessary so being the bargain shopper that I am, I had to go see what I could find under ten dollars! ha I had something in mind though, a mini muffin pan. And guess what...they had one for 8.99 or something close to that..gotta love free stuff right! Anyway, this is why I wanted to make the Chili Lime Shrimp cups;)
My friend Scottie suggested an Orzo Salad to go with the shrimp. She had recently made it for another party and said it was a total crowd pleaser, so I was all about it! Unfortunately, the only picture of have of the dish is above, but I think it gives a good idea of how tasty everything looked, or at least I hope it does.
The shrimp cups were super easy to make and the orzo salad actually was as well. I have to say it was delish and I made Scottie give me the recipe before leaving. I made it the next weekend for a picnic and everyone loved it. It is super light and refreshing, a perfect side dish for summer if you ask me! I am not actually sure where she got the recipe, but it is below for you to enjoy!

Orzo Salad- Courtesy of Scottie :)
Serves 4
Fresh Spinach (2-3 cups)
1 Yellow Pepper diced
1 cup grape tomatoes cut in half
1/2 cup feta cheese
orzo pasta (cooked 2-3 cups)

1/4 cup or more Olive Oil (based on how much lemon taste you like)
1/8 cup Lemon Juice
1 table spoon mince garlic
salt & pepper

In a large bowl, combine fresh 2 cups spinach, 1/2 tomatoes and 1/2 chopped pepper - cook orzo based on directions. Drain and while still hot, pour over veggies to cook just a bit. Allow to sit for 10 mins covered. Once cooled down, add remaining cup of spinach, tomatoes, peppers and feta cheese toss with dressing - Can be eaten warm or chill for 30 mins before eating.

Chili Lime Shrimp Cups- courtesy of Inspired Taste

  • 24 wonton wrappers
  • 2 tablespoons olive oil
  • 24 medium shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1 teaspoon chile powder
  • 2 limes
  • 1/2 cup arugula
  • 3 tablespoons sour cream
  1. Preheat oven to 350 degrees F.
  2. Prepare wonton shells. Lightly brush wontons with 1 tablespoon of olive oil. Arrange in 24 mini muffin/cupcake cups. Bake 5-7 minutes until golden brown and crisp.
  3. Toss shrimp with 1 tablespoon of olive oil, salt, 2 teaspoons of lime zest and chile powder. Bake 5-8 minutes until shrimp are opaque throughout.
  4. To assemble, fill each wonton cup with a few leaves of arugula, a small dollop of sour cream, one shrimp then top with a spritz of lime juice.
Enjoy- I know we did!!