Take one pan: Sweet chilli tomato and prawn orzo

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Take one pan: Sweet chilli tomato and prawn orzo

By Amy Sheppard

Published: | Updated:


FEEDS 4

TAKES 25 minutes

olive oil, for frying

1 onion, finely chopped

250g cherry tomatoes, halved

275g cooked and peeled frozen prawns, defrosted

2 garlic cloves, finely chopped

1 tbsp balsamic vinegar

1 tbsp tomato ketchup

½-1 tsp mild chilli powder

1 tsp dark soy sauce

1 tsp light brown soft sugar

900ml vegetable stock

300g orzo

small handful of coriander, finely chopped, to serve (optional)

4 pitta breads, to serve (optional)

  • Drizzle a little oil into a large saucepan with a lid and place on a medium-low heat. Add the onion and fry (without the lid) for 5 minutes, stirring regularly, until the onion is softened. Add the tomatoes and fry for a further 5 minutes, until they start to break down.
  • Stir in the prawns, garlic, balsamic vinegar, ketchup, chilli powder, soy sauce and sugar. Fry for 1 minute, then add the stock, followed by the orzo, and season with salt and pepper. Stir once and bring to a steady boil.
  • Stir again, turn the heat down to low and place the lid on the pan. Simmer for 10 minutes, stirring 3 or 4 times to prevent the orzo sticking, until it is plump and tender. Remove the lid, turn off the heat and leave to rest for 3 minutes. (Or simmer off any excess liquid if you want a thicker sauce.)
  • Divide between 4 bowls and add chopped coriander, if you wish. Serve with pitta bread to make it more filling.