# TOMATOEY PRAWN ORZO + CAPER SALSA VERDE

This healthy-ish, high protein beauty is ready in under 30 minutes and is absolutely delish.

- Servings: 3 servings
- Total time: 30 min
- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Start 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.
2. Season 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.
3. In 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.
4. Add 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.
5. Stir 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.
6. Serve with the salsa verde.

## Equipment

- pestle & mortar
- wide 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.

## Source

- Original video: https://www.instagram.com/reel/DVtdPoYCFuZ/?igsh=Z2gzejc4eWZpa290
- Recipe page: https://www.cliprecipe.com/recipe/1deb2321-7d64-4dfb-8023-e8e617d24616
- Extracted: 2026-04-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt