This is the perfect one pot recipe that results in a sophisticated delicious dish. King prawns, cherry tomatoes, dill, orzo and feta all combine perfectly together making a very impressive flavourful and filling meal.
This is the perfect one pot recipe that results in a sophisticated delicious dish. King prawns, cherry tomatoes, dill, orzo and feta all combine perfectly together making a very impressive flavourful and filling meal.
Yields4 Servings Prep Time5 minsCook Time25 minsTotal Time30 mins
1 tbsp olive oil 1 tbsp unsalted butter 1 shallot, diced 8 cherry tomatoes ½ tsp chilli flakes 3 garlic cloves, minced 1 cup Orzo ⅓ cup dry white wine 2 cups vegetable stock 1 can plum tomatoes, crushed 1 bunch fresh Dill, finely chopped 1 cup kale, chopped 250 g prawns ¾ tsp salt ½ tsp pepper 2 tbsp freshly chopped parsley 1 lemon, cut into wedges 80 g feta cheese, crumbled
11. Heat the olive oil and butter in a large pan and sauté the shallot for 1-2 minutes over medium heat.
2. Add in the cherry tomatoes and cook for a further 2-3 minutes until they soften , press them down with a spoon to release their juices. Add in the chill flakes and minced garlic and mix all together.
2. Place the orzo in the pan and the white wine. Stir until the orzo has fully absorbed the wine and the juices from the cherry tomatoes. Pour in the stock and bring to a boil then lower the heat and cook on low until for 10 minutes until the orzo is al dente.
3. Add in the can of plum tomatoes, chopped kale, prawns, dill salt and pepper . Stir all together and cook on low heat for 5-8 minutes or until the prawns are pink are cooked throughly.
4. Serve with the freshly chopped parsley, lemon wedges and crumbled feta on top.
1. Heat the olive oil and butter in a large pan and sauté the shallot for 1-2 minutes over medium heat.
2. Add in the cherry tomatoes and cook for a further 2-3 minutes until they soften , press them down with a spoon to release their juices. Add in the chill flakes and minced garlic and mix all together.
2. Place the orzo in the pan and the white wine. Stir until the orzo has fully absorbed the wine and the juices from the cherry tomatoes. Pour in the stock and bring to a boil then lower the heat and cook on low until for 10 minutes until the orzo is al dente.
3. Add in the can of plum tomatoes, chopped kale, prawns, dill salt and pepper . Stir all together and cook on low heat for 5-8 minutes or until the prawns are pink are cooked throughly.
4. Serve with the freshly chopped parsley, lemon wedges and crumbled feta on top.
Ingredients
Directions
1. Heat the olive oil and butter in a large pan and sauté the shallot for 1-2 minutes over medium heat.
2. Add in the cherry tomatoes and cook for a further 2-3 minutes until they soften , press them down with a spoon to release their juices. Add in the chill flakes and minced garlic and mix all together.
2. Place the orzo in the pan and the white wine. Stir until the orzo has fully absorbed the wine and the juices from the cherry tomatoes. Pour in the stock and bring to a boil then lower the heat and cook on low until for 10 minutes until the orzo is al dente.
3. Add in the can of plum tomatoes, chopped kale, prawns, dill salt and pepper . Stir all together and cook on low heat for 5-8 minutes or until the prawns are pink are cooked throughly.
4. Serve with the freshly chopped parsley, lemon wedges and crumbled feta on top.