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Wise Greece | October 26, 2020

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Wise Home Cooking: Orzo with prawns and Sweet & Spicy Kalamata olives

Wise Home Cooking: Orzo with prawns and Sweet & Spicy Kalamata olives

Chef Carolina Doriti, through Wise Home Cooking series, brings the sea a little bit closer! With the help of Wise Greece products, she cooks a delicious Greek dish with orzo and shrimps, that you can also try yourself! 

Ingredients:
450gr prawns (fresh or frozen and defrosted)

1 onion, chopped
2 garlic cloves, chopped
3-4 tablespoons diced sweet red pepper
1 bay leaf
250gr orzo with goat’s milk by Dolopia
3-4 tablespoons olive oil + extra to serve
400gr grated fresh tomatoes, no skin (you may substitute with canned)
500ml vegetable & prawn broth (or just ready-made vegetable broth)
70gr crumbled feta
8 Sweet and spicy Kalamata olives by Green & Blu for Wise Greece
2 tablespoons chopped parsley
Salt
Freshly ground black pepper

Cooking instructions:
Shell the prawns and remove heads (you may keep some with heads if you wish to decorate your plates). Prepare a vegetable broth with the prawn shells and heads. Alternatively, you may use a ready-made vegetable broth and add flavor to it by adding the prawn shells and heads, tomato skins, parsley stems, etc in it and allowing it to simmer for a while. Strain well.

Place a large pan with a fitted lead on medium high heat. Add 3 tablespoons of olive oil and lightly toast the orzo for a couple of minutes until slightly golden. Remove from pan and set aside. In the same pan (add another splash of olive oil if necessary) sauté the onion, garlic and bay leaf for about a minute. Add the red pepper and stir. Add in the grated tomatoes and the broth and wait for it to start boiling. Add the orzo, season and gently stir. Cover with the lid, bring the heat down to medium low and let it simmer for about 15 minutes checking it in between and stirring it, until it absorbs most of the liquid. Stir in the prawns and olives and let them cook gently for about three minutes. Remove from heat, add in the feta and parsley and mix gently. Add a generous amount of ground black pepper, a drizzle of olive oil, and serve immediately.

Products we used:

 

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