Light and fresh, these Mediterranean-style seafood dishes are big on flavour and easy to make. You’ll find the recipe for these smoked paprika prawns in our January issue and download the free shopping list HERE.
(Serves 6)
FOR THE HERBED ORZO
400g orzo or rice pasta
15ml basil or coriander pesto
45ml fresh parsley, mint and/or coriander
salt and milled black pepper, to taste
FOR THE SMOKED PAPRIKA PRAWNS
15ml olive oil
2 cloves garlic, crushed
600g queen or medium prawns, cleaned and shelled
5ml paprika
5ml ground cumin
3ml smoked paprika
1 orange, juice and finely grated zest
salt, to taste
TO SERVE
orange wedges
YOU MIGHT ALSO LIKE: TAGLIATELLE WITH PRAWNS, PEAS AND PESTO
METHOD
1. Cook the orzo according to the packet instructions.
2. Drain and while still warm, stir in the remaining ingredients and season with salt and black pepper.
3. To make the prawns, heat the oil in a wide pan over a low heat and fry the garlic for 2 minutes.
4. Increase the heat and add the prawns. Fry for 2 minutes.
5. Add the cumin, paprika and smoked paprika. Cook for 1 minute.
6. Add the orange juice and zest and season with salt. Cook for 1 – 2 minutes and serve at once.
TRY IT WITH THIS SHAVED FENNEL SLAW
(Serves 4–6)
1 small white cabbage, finely sliced
1 fennel bulb, thinly julienned
1 bunch spring onions, thinly sliced
2 medium carrots, peeled and
finely julienned
6 radishes, finely julienned
45ml fennel tops, chopped
80ml Greek salad dressing
salt and milled black pepper, to taste
METHOD
1. Combine all of the ingredients together and season to taste with salt and pepper.
2. Serve with the paprika prawns.