Local Chefs' Recipes to Include in Your Picnic Basket This Summer
The preparations don't have to be laborious either, even if you're looking to create something special. Here are some recipes shared by Broward-Palm Beach chefs to help fill your picnic basket with easy and delicious dishes.
Mike Hampton of Hot & Soul: Orzo Pasta Salad with Pickled Shrimp
This salad recently ran as a special at Hot & Soul and combines Mediterranean flavors from lemon juice, olive oil, and tomatoes with a tangy, spicy flavor of the pickled shrimp.
"It's totally picnic-y, especially in South Florida," Hampton says. "Whenever I go to a picnic, other than bringing bug spray, I like to bring cold salads."
Step one: To make the pickled shrimp, add ¼ cup of kosher salt, a medium sliced onion, a jalapeño pepper, ½ cup of lemon juice, ¼ cup of sugar, ¼ cup of rice vinegar, two tablespoons of mustard seeds and four cups of water to a pot and bring to a boil. Then add two pounds of large shrimp (Hampton recommends Key Wests) and cook for one minute. Remove from the heat, add a big scoop of ice and let it cool in the liquid for about 20 minutes.
Step two: Fill a large pot up with water. Throw in a handful of salt and bring it to a boil. Add one pound of orzo pasta (Hampton recommends 365 brand) and stir. Cook for about eight minutes. Strain and let cool.
Step three: Once the orzo has cooled, add two cups of diced tomatoes (the ripest you can ﬁnd), ¼ cup rough chopped parsley, a medium small diced onion, three tablespoons chopped oregano (or basil), ¼ cup lemon juice, three tablespoons sherry vinegar, one cup of extra virgin olive oil and the two pounds of quick pickled shrimp.
Keep it cold, and enjoy it on your picnic. Hampton also recommends bringing along a six-pack of Ballast Point Sculpins to go with it.
3045 N. Federal Highway, Fort Lauderdale, FL