April 15, 2013

Orzo with Shrimp, Spinach and Pineapple

dani@slyrooster.com Pasta, Seafood orzo, pineapple, shrinp, spinach 1 Comment

Am I alone in craving a specific dish at the start of each season?  With the first change in the weather, I am like one of Pavlov’s dogs in my desire for a certain recipe that in my mind marks the beginning of that season.  As leaves flutter toward the ground, I am whipping up a batch of my beloved Curried Lentil Soup (be on the lookout for this recipe early October) and with that initial pollen-induced sneeze, I’m running to the store to pick up one pineapple and a leek to make Orzo with Shrimp, Spinach and Pineapple.

This recipe has been in my repertoire for several years, and while I knew it was from The Washington Post, I wasn’t sure just how far back it went.  Well, it turns out that Orzo with Shrimp, Spinach and Pineapple ran in the March 24, 2010 Food Section, so I am guessing that I may have company in my association between these flavors and Spring.

Our weather in Washington, D.C. turned sharply last week when it appeared as though we may have gone directly from Winter to Summer (yes, we had snow and 88 degree temperatures in a two-week span).  I managed to eek out this meal on one of the only breezy, humidity-free, 70-something degree days that we’ll see in this neck of the woods.  Timing is everything.

This dish is probably best eaten immediately but can definitely be refrigerated for future consumption, as long as you brighten it before serving with an extra splash of dressing (you’ll have enough to do so), a squeeze of lemon and a sprinkle of sea salt. It works as well for company as it does for family and would be right at home at your next potluck barbecue. Enjoy!