Sweet prawns and salty feta are the stars of this saganaki-inspired orzo recipe. A summer comfort classic.
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Serves
4
Red Onion
Garlic Cloves
Chilli Flakes
Ground Cinnamon
Chopped Tomatoes
Dried Oregano
Water
Orzo
Shell-On Raw King Prawns
Feta
Fresh Dill
Lemon
Olive Oil
Serves
4
Red Onion
Garlic Cloves
Chilli Flakes
Ground Cinnamon
Chopped Tomatoes
Dried Oregano
Water
Orzo
Shell-On Raw King Prawns
Feta
Fresh Dill
Lemon
Olive Oil
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Step 1.
Heat the oven to 180°C. Peel and finely chop the onion and garlic.
Step 2.
Get a large, shallow casserole dish over a medium heat with lots of olive oil, then add the onion. Cook for 10 mins, or until softened. Add the garlic, chilli flakes and cinnamon, then cook for 1 min. Tip in the chopped tomatoes, oregano, water and a big pinch of salt. Bring to the boil. Once the pan is simmering, add the orzo and give everything a stir. Transfer the dish to the oven and cook for 15 mins.
Step 3.
Meanwhile, remove the middle section of shell from the prawns, leaving the heads and tails intact. Devein each one by cutting an incision along the back and removing the trail.
Step 4.
After the cooking time is complete, remove the dish from the oven and give everything a good stir. Add the prawns and mix again. Crumble the feta over the surface, add a drizzle of olive oil, then bake for 15 mins.
Step 5.
Meanwhile, pick the dill leaves.
Step 6.
To serve, remove the dish from the oven and sprinkle chilli flakes and dill on top. Zest over the lemon, then serve with lemon wedges on the side.
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