Lemony shrimp orzo
It's mid week, it's quick to make and it really packs a flavour punch - what's not to love about lemony shrimp orzo?
Servings: 4 people
Ingredients
- 280 g shrimp 10oz peeled and de-veined
- 1 tablespoon sweet paprika
- 1 tablespoon lemon zest
- 50 g salted butter 4 tbsp
- 2 tablespoon olive oil
- 10 garlic confit cloves or 4 raw garlic cloves, sliced
- 1 leek white and green parts sliced
- 1 cup orzo 250g
- 2.5 cups chicken stock 600mL
- 1 tablespoon lemon juice
- parsley finely diced
Instructions
- Place the prawns, paprika, lemon zest, 1 tablespoon of olive oil and a big pinch of salt and pepper into a bowl. Mix to combine until the prawns are well coated and then set to the side while you prepare the rest of the dish.
- In a large deep saucepan on a medium heat, melt the butter and then drizzle with 1 tablespoon of olive oil. When the butter is foaming, add the shrimp to the pan and cook for 2 minutes on each side or until slightly charred. Remove from the pan, ensuring you leave as much of the juices in the pan.
- Add the leeks and garlic confit cloves or fresh garlic cloves to the pan and sauté for 5 minutes or until the leeks have softened. Add the orzo to the pan and stir through for 1 minute or until well coated in the butter and olive oil. Add the chicken stock and bring to the boil. Once boiling, turn the heat to low – medium and leave at a gentle boil for 5 – 7 minutes or until the orzo is plump and el dente.
- Add the prawns, lemon juice and parsley to the pan with the orzo and stir through. Test for seasoning and serve immediately with an extra sprinkling of parsley.
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