Featured Recipe: Shrimp and Orzo Salad
Preheat oven to 400F. Bring 4 cups of Imagine Low-Sodium Free-Range Chicken Broth to boil and cook 12 oz. of orzo pasta according to instructions, about 12 minutes. Remove from heat drain. Add 2 tsp. of unsalted butter and set aside to cool. Transfer to a serving bowl and fluff. Place 1 medium, halved and seed red belly pepper on baking sheet, brushed with 1 tbsp. of olive oil. Season with ¾ tbsp. of sea salt and ½ tsp. of cracked black pepper. Roast in oven for 15-20 minutes. Remove to cool, then peel, dice, and add to orzo. Poach 1.5 lbs. of raw medium shrimp with shell in pot of lightly salted boiling water for about 3 minutes. Remove with slatted spoon, cool slightly, peel and clean. Add to orzo with ¾ cup of olive oil mayonnaise, 1.5 tbsp. of Dijon style mustard, 1 tbsp. of dry white wine, and 1 bunch of green onions, sliced.