Directions
- 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.
- 2Season 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.
- 3In 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.
- 4Add 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.
- 5Stir 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.
- 6Serve with the salsa verde.
Ingredients
- raw and peeled red prawns
- 1 lemon, zest and juice
- 2 shallots, finely diced
- 4 garlic cloves, finely diced
- 1 handful plum tomatoes
- 4 big sun-dried tomatoes, sliced
- 240 g orzo
- 600 ml chicken stock
- 2 tsp capers
- 1 small handful fresh parsley
- 1 tsp dijon
- 1 small garlic clove
- 3 tbsp extra virgin olive oil
- 1 tbsp wine vinegar
- salt
- 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.
- Toast the orzo for a minute.
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