• 6servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Salt

  2. Good olive oil

  3. 375g orzo pasta (rice-shaped pasta)

  4. 120ml freshly squeezed lemon juice, about 3 lemons

  5. Freshly ground black pepper

  6. 1kg (16 to 18 count) prawn, peeled, deveined

  7. 250ml (1 cup) spring onions, white and green parts, minced

  8. 250ml (1 cup) fresh dill, chopped

  9. 250ml (1 cup) fresh flat-leaf parsley, chopped

  10. 1 hothouse cucumber, unpeeled, seeded, medium diced

  11. 125ml (1/2; cup) small diced red onion

  12. 365g good feta cheese, large diced

Instructions Jump to Ingredients ↑

  1. Roasted shrimp and orzo 1) Preheat the oven to 200C/Gas 6.

  2. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.

  3. Whisk together the lemon juice, 8 tablespoons of olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

  4. Meanwhile, place the prawns on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the prawns are cooked through. Don't overcook!

  5. Add the prawns to the orzo and then add the spring onions, dill, parsley, cucumber, onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavours to blend, or refrigerate overnight.

  6. If refrigerated, taste again for seasoning and bring back to room temperature before serving.


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