1Start by making the salsa verde - I used a pestle & mortar, but you could make without one by just pre-chopping everything and stirring through the oil. Set aside.
2Start by making the salsa verde - I used a pestle & mortar, but you could make without one by just pre-chopping everything and stirring through the oil. Set aside.
3Start by making the salsa verde - I used a pestle & mortar, but you could make without one by just pre-chopping everything and stirring through the oil. Set aside.
4Season the prawns well with salt and pepper and toss with the lemon zest. Heat a drizzle of olive oil in a wide pan over a medium-high heat and fry the prawns for a few mins until pink and cooked through. Remove from the pan and set aside.
5Season the prawns well with salt and pepper and toss with the lemon zest. Heat a drizzle of olive oil in a wide pan over a medium-high heat and fry the prawns for a few mins until pink and cooked through. Remove from the pan and set aside.
6Season the prawns well with salt and pepper and toss with the lemon zest. Heat a drizzle of olive oil in a wide pan over a medium-high heat and fry the prawns for a few mins until pink and cooked through. Remove from the pan and set aside.
7In the same pan, lower the heat slightly, re-oil and add the diced shallots. Cook for 3-4 minutes until soft and translucent, scraping up any flavour from the prawns.
8In the same pan, lower the heat slightly, re-oil and add the diced shallots. Cook for 3-4 minutes until soft and translucent, scraping up any flavour from the prawns.
9In the same pan, lower the heat slightly, re-oil and add the diced shallots. Cook for 3-4 minutes until soft and translucent, scraping up any flavour from the prawns.
10Add the plum tomatoes, sun-dried tomatoes and garlic. Squeeze in the lemon juice. Scrape up any bits on the bottom of the pan and let everything cook down for a few minutes until the tomatoes begin to soften.
11Add the plum tomatoes, sun-dried tomatoes and garlic. Squeeze in the lemon juice. Scrape up any bits on the bottom of the pan and let everything cook down for a few minutes until the tomatoes begin to soften.
12Add the plum tomatoes, sun-dried tomatoes and garlic. Squeeze in the lemon juice. Scrape up any bits on the bottom of the pan and let everything cook down for a few minutes until the tomatoes begin to soften.
13Stir in the orzo and toast it for a minute, then pour in the chicken stock. Cover, and cook, stirring occasionally, for 10 minutes, or until the orzo is al dente. Stir the prawns back in, then remove the pan from the heat.
14Stir in the orzo and toast it for a minute, then pour in the chicken stock. Cover, and cook, stirring occasionally, for 10 minutes, or until the orzo is al dente. Stir the prawns back in, then remove the pan from the heat.
15Stir in the orzo and toast it for a minute, then pour in the chicken stock. Cover, and cook, stirring occasionally, for 10 minutes, or until the orzo is al dente. Stir the prawns back in, then remove the pan from the heat.
16Serve with the salsa verde.
17Serve with the salsa verde.
18Serve with the salsa verde.
Ingredients
raw and peeled red prawns
raw and peeled red prawns
raw and peeled red prawns
1 lemon, zest and juice
1 lemon, zest and juice
1 lemon, zest and juice
2 shallots, finely diced
2 shallots, finely diced
2 shallots, finely diced
4 garlic cloves, finely diced
4 garlic cloves, finely diced
4 garlic cloves, finely diced
1 handful plum tomatoes
1 handful plum tomatoes
1 handful plum tomatoes
4 big sun-dried tomatoes, sliced
4 big sun-dried tomatoes, sliced
4 big sun-dried tomatoes, sliced
240 g orzo
240 g orzo
240 g orzo
600 ml chicken stock
600 ml chicken stock
600 ml chicken stock
2 tsp capers
2 tsp capers
2 tsp capers
1 small handful fresh parsley
1 small handful fresh parsley
1 small handful fresh parsley
1 tsp dijon
1 tsp dijon
1 tsp dijon
1 small garlic clove
1 small garlic clove
1 small garlic clove
3 tbsp extra virgin olive oil
3 tbsp extra virgin olive oil
3 tbsp extra virgin olive oil
1 tbsp wine vinegar
1 tbsp wine vinegar
1 tbsp wine vinegar
salt
salt
salt
pepper
pepper
pepper
Equipment
pestle & mortarwide pan
Tips
You could make the salsa verde without a pestle & mortar by just pre-chopping everything and stirring through the oil.
Season the prawns well with salt and pepper.
Scrape up any flavour from the prawns when cooking the shallots.
Scrape up any bits on the bottom of the pan when adding tomatoes and garlic.