SHRIMP AND CHICKEN ORZO SKILLET WITH SUN-DRIED TOMATOES, PEPPERS, AND CHIMICHURRI SAUCE
Ingredients
The Shrimp and Chicken:
⅓ cup + 3 tablespoons olive oil, divided
12 large garlic cloves, finely chopped
1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons lemon juice
1 pound raw large (16/20) shrimp, peeled and deveined (I like to leave the tails on for a prettier dish, but feel free to take them off for easier eating in the finished dish)
1 pound raw boneless, skinless chicken breast, sliced very thin on the bias into bite-size pieces
The ‘Chimichurri’:
1 cup fresh parsley, packed
1 cup fresh cilantro, packed
1 yellow bell pepper, rough chopped
2 large cloves garlic, rough chopped
½ teaspoon salt
2 tablespoons lemon juice
¾ cup olive oil
2 tablespoons capers with juice
The Orzo:
1, 8.5 ounce jar sun dried tomatoes in oil with Italian herbs, julienned
1 large onion, chopped
8 cloves garlic, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend
½ teaspoon salt
¼ teaspoon black pepper
1 cup raw orzo
¼ cup dry white wine
2 cups chicken stock
8 ounces baby spinach leaves
Instructions
To marinate the shrimp and chicken, combine 1/3 cup of the olive oil, garlic, Italian seasoning, salt, pepper, and lemon juice in a large bowl. Add the shrimp and chicken and toss with tongs until everything is evenly coated. Let sit for 30 minutes at room temperature.
Place all of the chimichurri ingredients in a blender or food processor and blend until smooth. Set aside.
To cook the shrimp and chicken, heat the remaining 3 tablespoons of oil in a large deep skillet over medium high heat. When the oil is hot, add the marinated shrimp and chicken to the pan and spread it into and even layer. Sear for 2 minutes on the first side and then flip each piece with tongs and cook for 1-2 minutes on the second side until the shrimp is pink and slightly curled. The chicken will be lightly browned. Remove everything from the pan to a plate or bowl and set aside. Note – the shrimp and chicken do not need to be cooked through and will finish cooking in the orzo – do not overcook.
Add the oil from the jar of sun-dried tomatoes to the pan drippings from the shrimp and chicken. Cook the onions, garlic, red and yellow bell peppers, stirring frequently until soft and fragrant about 3 minutes. Add the Italian seasoning, salt, and pepper to the pan and toss to combine. Add the orzo and cook, stirring, for 2 minutes until it is toasted and turning light brown in color.
Add the wine and chicken stock to the pan and bring to a boil. Reduce the heat to a simmer and cover the pan. Cook for 10-15 minutes, stirring occasionally, until all of the liquid is absorbed and the orzo is soft. Stir in the spinach, folding the orzo over it, until the spinach is just wilted. Add the shrimp and chicken back to the pan with any juices that have formed. Stir in the sun-dried tomatoes. Cook for 4-5 minutes more, tossing until the shrimp and chicken are cooked through and the orzo is silky in texture and coated in the sauce.
Serve immediately drizzled with the chimichurri sauce.
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