The upshot of having only dried beans on hand is that sometimes what should be a quick, last-minute recipe requires some creative thinking. This recipe originally called for garbanzos, but since the dried beans in the pantry needed 90 minutes of cooking I substituted frozen shrimp and came up with something we all loved.
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First I prepared 1/2 pound orzo as the package directed. While that was cooking, I prepared some of the add-ins. I put frozen shrimp in a colander in the sink and ran cold water over it. (I buy frozen, cleaned and shelled but tail-on shrimp, but I still feel the need to remove the vein running down the front of the shrimp by cutting a slit along it and pulling it out.) In a big bowl, I combined 1/4 cup diced sundried tomatoes in oil, a couple big handfuls of shredded baby spinach and 1/2 cup crumbled feta.
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When the orzo was finished I drained it and rinsed with cold water. I drained well, then tossed it with the feta, tomatoes and spinach. I tossed in some olive oil and salt to taste. When the shrimp was thawed, I heated oil in a skillet and tossed the shrimp with some lemon zest, salt and pepper. I cooked the shrimp until pink and a bit curled, turning once, not quite 3 minutes total. Served on top of the orzo salad.
More shrimp dinners:
[link href="https://landcruisers.info/Articles/Food-Recipes/8-Summertime-Shrimp-Salads.html" target="_blank" link_updater_label="external_hearst"]8 Summertime Shrimp Salads
— Kim Walker