Dinner recipe
Juicy king prawns and orzo simmered in a garlicky tomato sauce, finished with feta, dill, oregano, and lemon.
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Ingredients
large deep frying pan, box grater, knife, chopping board
Method
Finely dice the red onion, grate the garlic, crumble the feta, chop the dill, then zest and juice the lemon. Pat the prawns dry and keep them chilled until needed.
Heat 2 tablespoons olive oil in a large deep frying pan over a medium heat. Add the red onion with 0.25 teaspoon salt and cook for 4 to 5 minutes until soft and translucent. Stir in the garlic and dried oregano for 1 minute.
Stir in the tomato puree and cook for 1 minute until brick red. Add the orzo and stir for another minute so every grain is coated.
Pour in the chopped tomatoes and vegetable stock, then add the remaining 0.25 teaspoon salt and black pepper. Bring to a lively simmer and cook for 10 to 12 minutes, stirring every 2 minutes, until the orzo is almost tender and the sauce is glossy.
Stir the prawns into the orzo and simmer for 3 to 4 minutes until pink, opaque, and curled into loose C-shapes. Remove the pan from the heat as soon as they are cooked.
Fold in the lemon zest, lemon juice, and half the dill. Divide between shallow bowls, then scatter over the feta and remaining dill.
