blisteringlydrunk

food amongst family and friends

Greek prawns over orzo November 7, 2011

Filed under: Fish and Seafood,Mains,Quick and easy — blisteringlydrunk @ 9:10 am
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Prawn and orzoOne of my undergrad go-to meals was prawns sautéed in lots of butter and garlic thrown over Rice-a-Roni.  This is basically the grown-up version.  The gal at alwaysinthekitchen has convinced me that orzo is also my new best friend, and I’ll post that separately, ’cause I know you’re going to want to access it a lot…

The topping

2 c of frozen, peeled prawns (I just used a whole bag – you really can’t go wrong with too many prawns…)
1 c of halved grape tomatoes
1 crushed garlic clove
4 T of Greek-style vinaigrette (I used Renée’s Greek Feta dressing), divided
6 kalamata olives, diced (yes, 6.  I found them to be a very powerful flavour, so I would keep them to a minimum)
1/4 c torn basil, or a couple of shakes of freeze-dried basil
1/4 c crumbled feta

Thaw prawns under cold water, strain and pat dry with paper towel.  Mix with 1 T of the vinaigrette.

Throw prawns in an oiled skillet on high heat and sauté for about 3 min., or until prawns have just turned pink (don’t overcook).  Remove prawns and set aside, and combine in the skillet the tomatoes through olives.  Cook until heated through, about two minutes, stirring constantly.  Add the prawns back in the mix, combine it all together and serve it over the orzo, topping with the basil and feta.  Dig in!  Ren

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One Response to “Greek prawns over orzo”

  1. […] I’ve made this as a side very often, and it’s a great “under” dish (see Greek prawns over orzo).  Here’s where this came […]


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