Grilled Southwest Shrimp on Santa Fe Sun Dried Tomato Pesto Orzo
Overview
A bold fusion of Mediterranean and Latin flavors, this vibrant dish features tender orzo tossed in a zesty pesto made from Bella Sun Luci Julienne-Cut Sun Dried Tomatoes, fresh cilantro, lime juice, and cotija cheese. Grilled shrimp seasoned with cumin, oregano, and red pepper crown each plate for a smoky, spicy finish. Topped with crumbled cotija and served warm, it’s a colorful, flavor-packed meal perfect for summer dining.
Bella Product Used:
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
Ingredients
Pesto
- 1½ cups (from 16-oz. jar) Bella Sun Luci Sun Dried Tomatoes Julienne-Cut with Herbs and Extra Virgin Olive Oil
- 8 tbsp cup olive oil reserved from jar, divided
- ½ cup fresh cilantro leaves
- ¼ cup fresh lime juice
- 4 cloves garlic, peeled & coarsely chopped
- ½ tsp each salt & pepper
- ¾ cup crumbled cotija cheese (can substitute plain feta)
Orzo
- 1 cup orzo
Shrimp
- 24 (about 1 pound) large fresh shrimp, peeled & deveined (or frozen & thawed)
- 2 tsp dried oregano leaves (preferably Mexican oregano)
- 2 tsp ground cumin
- 1 tsp ground red pepper
- ½ tsp each salt & pepper
Garnish
- ¼ cup additional crumbled cotija cheese
Directions
- In food processor combine Sun Dried Tomatoes, 6 tablespoons olive oil from jar and all pesto ingredients except cheese.
- Cover and process until smooth.
- Transfer to small bowl; stir in cotija cheese. Set aside. (Pesto can be made in advance. Bring to room temperature; stir before use).
- Cook orzo according to package directions (9 to 10 minutes), omitting salt. Drain well when done.
- While orzo is cooking, combine 2 tablespoons reserved olive oil from jar, shrimp, oregano, cumin, red pepper, salt and pepper in medium bowl; stirring gently to thoroughly cover shrimp.
- Preheat large ridged grill pan (2 if necessary) over medium-high heat.
- Place shrimp on pan. Grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes.
- Transfer cooked orzo to large bowl, adding prepared pesto; tossing gently to thoroughly combine. Divide onto 6 individual plates.
- Top with equally divided shrimp.
- Garnish with crumbled cotija cheese and serve immediately.
Serves 6.
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