Summer has definitely come to north Georgia and the weather has been hot and humid. And with the summer weather comes the dinner duldrums. These days, Sam and I want lighter, quick meals that don’t require long minutes standing over a hot stove. We grill most nights, but even that can get old once in a while.
Thai shrimp and orzo is a fast and scrumptious meal that packs a punch. The combination of sauteed veggies, sweet shrimp and whole wheat orzo mingle pleasantly with the spicy Thai chili sauce. And the dish makes a colorful presentation if you’re entertaining guests. I’ve also discovered this dish is equally as good straight out of the fridge as a cold salad. The recipe is quick and quite simple – “semi-homemade” really, although Sandra Lee didn’t have anything to do with it! I hope you’ll try it.
1 pound whole wheat orzo, cooked and drained according to package directions
1 Tbsp. oil
1/2 cup onion, rough chopped
1 medium carrot, diced small
1 celery stalk, diced small
1 pound shrimp of your choice – I used thawed frozen shrimp but fresh would be just fine too
1/2 bottle Thai chili sauce – I used one we bought in Canada
1 cup frozen peas
2 tablespoons parsley, finely diced
In a large skillet, saute onion, carrot, and celery in oil until crisp-tender, about 7 minutes. Add shrimp, Thai sauce, orzo, and frozen peas and saute until shrimp has come up to temperature and peas have defrosted. (Note: if you’re using fresh shrimp, add it to the veggies and cook it almost all the way through, then add the Thai sauce, orzo, and peas. Allow the shrimp to complete its cooking as the peas are being defrosted) Add parsley at the end of cooking and serve immediately. Store leftovers in refrigerator and enjoy the next day!