Saganaki Prawns with Orzo
- 2 tbsp olive oil
- 1 chopped onion
- 5 chopped garlic cloves
- 1 tsp dried chilli flakes
- 2 tsp oregano
- 2 tbsp tomato puree
- 200ml dry white wine
- 300g orzo
- 2 x 400g tins of chopped tomatoes
- 500ml chicken stock
- 350g raw king prawns or similar
- Handful of chopped parsley
- 50g crumbled feta
- ½ lemon, cut into wedges to serve
- Heat the oil in a large frying pan and cook the onion with a pinch of salt for 4 mins. Stir in the chilli flakes, garlic, oregano and tomato puree, and cook for 2 mins. Increase the heat, pour in the wine and bubble to reduce by half. Stir in the orzo, stock and cherry tomatoes.
- Bring the mixture to a simmer and cook for 7 mins, or until the orzo is al dente. Stir in the prawns and cook for 3 mins or until pink, then season well and scatter with parsley and feta. Serve with lemon wedges for squeezing, and maybe some ciabatta slices on the side.
20 mins
4 serving