This orzo salad with seared shrimp and confit tomatoes is our favorite summer dish: fresh, colorful, and ready in less than 20 minutes. The pesto and our jar of Jean Martin confit tomatoes immediately add flavor without extra steps.
Preparation
Peel the shrimp and toss them with 2 tablespoons of pesto. Let marinate.
Pour the orzo into a pot of boiling salted water. Cook as indicated on the package and rinse with cold water to stop the cooking. Add a drizzle of olive oil and a tablespoon of pesto to prevent the pasta from sticking and set aside.
In a bowl, whisk 3 tablespoons of pesto with the lemon juice. Season with salt and pepper. Set aside.
In a pan over high heat, sear the pesto-coated shrimp for a few minutes on each side.
Mix the orzo, seared shrimp, confit tomatoes, and sliced basil, and finish with a spoonful of the lemon-pesto sauce.
Our tip
Rinse the orzo well with cold water after cooking: this stops the cooking process and prevents it from becoming sticky as it cools. Sear the shrimp over high heat for only 1 to 2 minutes on each side; they will continue to cook slightly off the heat.
Variation
For a vegetarian version, replace the shrimp with cubes of grilled halloumi or roasted chickpeas.
Pairings & suggestions
We like to serve this salad with a dry, crisp white wine, such as a Sauvignon or a Vermentino, to complement the shrimp and pesto.
Nutritional values
Indicative estimate per serving:
- Calories: ~420 kcal
- Protein: ~22 g
- Fat: ~18 g
- Carbohydrates: ~42 g
Storage
This salad is best enjoyed on the same day. It can still be kept for 1 day in the refrigerator in an airtight container; the shrimp do not freeze well in this recipe.
Frequently asked questions
Can this salad be prepared in advance?
You can cook the orzo and prepare the sauce the day before, but sear the shrimp at the last minute to preserve their texture.
Can the shrimp be replaced?
Yes, grilled halloumi or roasted chickpeas make for an equally tasty vegetarian version.
Is it eaten hot or cold?
Both work: lukewarm just after preparation, or chilled straight from the refrigerator for a picnic.
Can I use another type of pasta instead of orzo?
Yes, small short pasta such as risoni or pearl couscous work very well.
Frequently Asked Questions
Do you have questions about our jars? We have compiled the answers to the most frequently asked questions here to help you better understand our products, their preservation, and our services. Everything is designed to make your purchases simple, secure, and transparent.
Free shipping on orders over €85 in metropolitan France.
Our preserves can be stored for up to approximately 5 years before opening, in a dry place at room temperature. Once opened, we recommend storing the product in the refrigerator and consuming it within 3 days to guarantee its freshness and taste qualities.
We take the utmost care when shipping your jars. Each product is individually wrapped with protective materials and placed in reinforced boxes to ensure it arrives intact.
In the event of breakage or damaged product, contact us upon receipt with a photo: we will offer you a quick replacement or refund.
Our canned goods are produced in our own workshop, in the heart of Provence. This allows us to ensure traceability, quality, and compliance with food standards, while guaranteeing fresh and carefully controlled products.
Our recipes are prepared with 100% natural ingredients, without artificial additives or preservatives. We prioritize French-origin vegetables to guarantee freshness, quality, and authentic taste.
