I'm going to be making Ina's shrimp and orzo pasta salad with dill. The shrimp are grilled and then added to the orzo with a lemon based dressing. I made it before with chicken, due to allergy considerations of a guest, and it was great, but I think the shrimp would be best.
I'm leaving Monday morning for a friend's cottage and I'm on for dinner Tuesday night. We'll be four women, chicken on the menu for Monday, so I think this might be a good choice - no cooking at the last minute.
So my question is can I make it Sunday night? I'm not worried about the pasta, so much as leaving the shrimp in it for that period. One poster to the food network thought the shrimp became "mealy" after leaving it overnight.
So I can make the whole shebang Sun night, Monday morning, or make the salad Sunday, roast the shrimp either Sun or Mon, and just don't add the shrimp until maybe tuesday morning.
I fear I may be overthinking this, as usual.
I love this site!!!!!
thanks for any help and opinions.
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