Prawn Saganaki with Orzo
Paid Collaboration.
Prawn Saganaki with orzo, a winter comfort dish that somehow tastes like it belongs by the sea in Greece.
Made with Eastern King prawns from Mooloolaba, QLD and a rich tomato base that comes together so easily at home.
The shortcut that makes it even better is Silver Sea Seafoods prawn stock. Low sodium, gluten free, and made with no added colours, flavours or preservatives, it adds deep prawn flavour without the effort of making stock from scratch.
Everything turns into this glossy, rich sauce that the orzo soaks up perfectly.
Prawn Saganaki with Orzo
Print RecipeIngredients
- 2 tbsp olive oil
- 1 brown onion, finely diced
- 3 garlic cloves, finely chopped
- 1 tsp dried oregano
- 1 tsp chilli flakes
- 2 tbsp tomato paste
- 150ml white wine
- 400g tin crushed tomatoes
- 600ml prawn stock
- 300g orzo or risoni
- 400g fresh wild prawns (raw, peeled)
- 120g feta, crumbled
- Handful parsley, finely chopped
- Lemon wedges, to finish
- Extra olive oil, to serve
Instructions
- Heat olive oil in a wide pan. Gently cook onion with a pinch of salt until soft and sweet, around 5-7 minutes. Add garlic, oregano and chilli, cook until fragrant.
- Stir in tomato paste and let it cook out properly so it darkens slightly. Pour in white wine and reduce by half so it turns slightly syrupy and sharpens the base. Add crushed tomatoes and simmer for 5 to 10 minutes until it thickens slightly. Add prawn stock and bring everything to a steady simmer.
- Stir in orzo and cook gently, stirring often, like a loose risotto. When the orzo is almost cooked, add prawns and fold through until just cooked through and opaque. Turn off the heat. Crumble in half the feta so it melts slightly into the sauce, then finish with the rest on top for texture.
- Finish with parsley, lemon juice, and a final drizzle of olive oil.
Prawn Saganaki with Orzo