Thursday 2 May 2024


My obsession with orzo continues and this orzo dish with charred lemon and prawns looks and tastes restaurant worthy but is actually super quick and super easy to make!

The perfect dinner recipe for a Friday night after a long week when you fancy something sophisticated but don't want to slave for hours behind the stove!!


3 tbsp of olive oil
400g of cherry tomatoes, halved
1 tbsp of dried basil
1 lemon, cut in half
1 White onion, finely chopped
1 large clove of garlic, finely chopped
3 tbsp of tomato purée
300g of dried orzo
600ml of fish stock
400g of raw, peeled king prawn

Preheat the oven to 200/180 fan.
Start by adding the oil, cherry tomatoes, dried basil and halved lemon to an oven proof dish. 
Place into the oven and cook for 20 minutes until the tomatoes have completely softened.
In a separate pan, heat a splash of oil over a medium heat. 
Add the Onion and cook for 3-4 minutes until softened, then add the garlic and fry for a further minute. Add the tomato purée, orzo and fish stock. 
Season well with salt and pepper then simmer gently for 12 minutes until the orzo has absorbed the stock and is al-dente. 
Remove the tomatoes from the oven and add two the pan with the orzo. 
Squeeze in half the cooked lemon and add the prawns. 
Mix well the simmer for 2-3 minuets until the prawns have just turned pink.
Divide between two bowls then finish with the other half the lemon squeezed over the top.

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