Seafood Orzo with Lemon, Dill & Olives
Pantry staples and frozen seafood really shine in this easy yet super flavorful weeknight meal.
Ingredients
- 2 small to medium zucchini, cut into half-moon slices
- 1 shallot, sliced
- 4 scallions, whites and greens chopped
- 3 cloves garlic, sliced
- 1/3 cup Kalamata olives
- 12 oz orzo
- 3-4 oz crumbled feta
- juice and zest of one lemon
- 2 tablespoons white wine vinegar
- salt
- freshly ground black pepper
- 3 tablespoon refrigerated dill paste look for a tube in the produce department near fresh herbs
- 1 lb frozen "seafood mix" I used a mix of raw shrimp, bay scallops, squid and mussels
Instructions
- Bring a medium pot of salted water to boil. Cook the orzo according to package instructions until almost al dente (around 9-10 minutes) and drain.
- Meanwhile, saute the shallot, scallions, garlic, and olives until the shallot is translucent. Add in the orzo, feta, lemon juice, vinegar, and salt/pepper and saute until the orzo is well coated.
- Add the STILL FROZEN seafood mix and dill, cover, stirring occasionally until the raw seafood is is fully cooked, about 5 minutes. Serve immediately.
Notes
- For best results, use a seafood mix that has raw ingredients in it, don't use a mix that is all fully cooked seafood.
- Don't defrost the seafood! We are using it straight from the freezer for this recipe.