Baked Prawn Saganaki Orzo
Sweet prawns and salty feta are the stars of this saganaki-inspired orzo recipe. A summer comfort classic.
Ingredients · Servings 4
- 1 Red Onion
- 3 Garlic Clove
- 0.5tsp Chilli Flakes
- 0.5tsp Ground Cinnamon
- 2x 400g Can Chopped Tomatoes
- 1tsp Dried Oregano
- 300ml Water
- 300g Orzo
- 600g Shell-On Raw King Prawn
- 200g Feta
- 15g Fresh Dill
- 1 Lemon
- Olive Oil
- Salt
Method · 55 min
- Heat the oven to 180°C. Peel and finely chop the onion and garlic.
- Get a large, shallow casserole dish over a medium heat with lots of olive oil, then add the onion. Cook for 10 mins, or until softened. Add the garlic, chilli flakes and cinnamon, then cook for 1 min. Tip in the chopped tomatoes, oregano, water and a big pinch of salt. Bring to the boil. Once the pan is simmering, add the orzo and give everything a stir. Transfer the dish to the oven and cook for 15 mins.
- Meanwhile, remove the middle section of shell from the prawns, leaving the heads and tails intact. Devein each one by cutting an incision along the back and removing the trail.
- After the cooking time is complete, remove the dish from the oven and give everything a good stir. Add the prawns and mix again. Crumble the feta over the surface, add a drizzle of olive oil, then bake for 15 mins.
- Meanwhile, pick the dill leaves.
- To serve, remove the dish from the oven and sprinkle chilli flakes and dill on top. Zest over the lemon, then serve with lemon wedges on the side.
