Directions
- 1Marinate the prawns with extra virgin olive oil, sea salt and pepper.
- 2Preheat a large frying pan onto high heat.
- 3Add the butter and let it melt.
- 4Add the prawns and cook for 2 minutes each side – you want the heat high so it caramelises the prawns well.
- 5Remove the prawns and set aside. Keep the juices in the pan.
- 6Place the frypan back onto medium/high heat.
- 7Add the butter and let it melt.
- 8Add the shallot and cook, stirring for about 3 minutes.
- 9Then add the garlic and fresh/dried oregano, cook for 2 minutes.
- 10Add the risoni and stir through.
- 11Then add the chicken stock.
- 12Stir through and turn the heat down to a simmer.
- 13Simmer for approx. 8 minutes until most of the liquid has been absorbed.
- 14Stir through the cream and let it gently boil.
- 15Then add the spinach, frozen peas and grated parmesan.
- 16Mix these all through gently.
- 17Add the prawns back into the pan to heat through (you can stir them through or just leave them on top to heat so they keep their crispiness).
- 18To your bowls, add the creamy risoni and then top with 4 prawns on each bowl.
- 19Squeeze over some fresh lemon juice and some chopped oregano.
Ingredients
- 8 large raw tiger prawns, shell removed
- 1 tbsp extra virgin olive oil
- 0.5 tsp butter
- 0.5 tsp sea salt
- 1 tsp cracked black pepper
- 1 tbsp butter
- 1 shallot, finely sliced
- 2 cloves garlic, finely chopped
- 1 tbsp fresh or dried oregano
- 0.75 cup risoni (orzo) pasta
- 1.75 cups chicken stock
- 0.5 cup cream
- 2 cups spinach leaves
- 0.75 cup frozen peas
- 0.5 cup grated parmesan cheese
- fresh lemon juice to serve
Equipment
large frying panbowls
Tips
- When cooking prawns, use high heat to caramelise them well.
- To keep prawns crispy, you can leave them on top of the risotto instead of stirring them through.
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