All your pots and pans are required for this recipe. Dishes will be stacked in your sink, but you will not care. For the recipe is so good, you won’t notice the pile or maybe your family will enjoy the dinner so much that the pile will gladly disappear as thanks.
This recipe was given to me after a team project in graduate school. We were asked to cook a meal together. Each of us had to contribute to make a five course meal. This was the main course. It required every burner and five people standing in front of the stove at the same time stirring and mixing. It was a challenge to say the least, but worth every challenge when you taste the final product.
Orzo Salad with Seafood Blend
- Trader Joe’s Seafood Blend – includes shrimp, calamari, and baby scallops
- Frozen crinkle cut carrots
- Frozen peas
- Paul Newman’s Balsamic Vinaigrette
- 1/4 cup Sugar
- Season salt of choice
- 2 Tbsp Butter
- Olive Oil
- In a medium skillet on medium-high, add butter and frozen peas
- Heat a large, deep skillet, on medium-high, coat pan with olive oil and add frozen seafood – cover and let simmer.
- Begin by boiling water and making pasta according to package.
- Once peas have thawed and butter melted, add the sugar, mix, and let ‘fry’ until peas turn a deep green and dimple. This means the water is out and the sugar/butter mixture is in. Lower heat to warm.
- Once seafood has thawed, remove cover and add about a quarter to half of the vinaigrette bottle.
- In a microwave safe bowl, place the frozen carrots and season heavily with season salt. Microwave until cooked through.
- When pasta is done cooking, strain and add to skillet with seafood. If pasta soaks up all the vinaigrette, add more. If you use a full package of orzo, plan to use half a bottle of dressing.
- Add peas and carrots to the large skillet with seafood and orzo, stir to combine.
Serve and enjoy!
Your stove and sink will quickly fill up with pans, but it is all worth the dishes. This is my favorite meal. It takes too much time for a weeknight, but it will warm you up and fill your lunch boxes for the week if you make it on the weekend. Serve it with a rustic bread and you have a fall dinner to warm you up.