Gorgonzola Orzo Salad with Rock Shrimp

  • Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 8 servings


  • 2 qts. plus 1 c. water, divided
  • 1 c. white wine
  • 1 lemon cut in half
  • 2 bay leaves
  • 2 tablespoons kosher salt
  • 1 tsp. black peppercorns
  • 1 lb. &nbsp;uncooked peeled rock shrimp or baby shrimp
  • 1 lb. dry orzo or pastini pasta
  • 1 c. plus 1 tbsp. extra virgin olive oil, divided
  • 4 blood oranges, divided
  • 1 c. white balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons roasted garlic puree
  • 1 tsp. sea salt
  • 1/2 lb. &nbsp;Calabrese salami, diced small
  • 8 ounces baby arugula chiffonade
  • 1 c. &nbsp;gorgonzola cheese, crumbled


  • In large pot, place 2 quarts water, white wine, lemon, bay leaves, kosher salt and peppercorns; bring to boil. Add shrimp; reduce heat to medium. Cook 3 to 4 minutes or until shrimp are pink and firm. Drain; discard liquid. Chill shrimp.
  • Meanwhile, in large pot, bring 4 quarts salted water to a boil. Add pastini. Cook 6 to 8 minutes or until al dente. Drain; rinse with cool water. Toss with 1 tablespoon olive oil; refrigerate.
  • Make dressing. Peel and segment 2 blood oranges; set aside. Juice remaining 2 blood oranges into large bowl. Add remaining 1 cup olive oil, balsamic vinegar, remaining 1 cup water, honey, roasted garlic puree and sea salt; whisk to mix well.
  • In large bowl, combine shrimp, pastini, salami and orange segments. Stir in about 1/2 of the dressing, adding more if necessary.
  • To serve, spoon pastini salad in middle of bowl; sprinkle arugula around edges. Top with gorgonzola cheese and a few cranks of fresh ground pepper.