Prawn Giouvetsi with Orzo, Tomato and Feta
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Ingredients
- 500 g raw king prawns, peeled
- 1 onion
- 3 garlic cloves
- 600 g tinned chopped tomatoes
- 250 g orzo
- 3 tbsp olive oil
- 100 g feta cheese, crumbled
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 524 kcal
- Protein
- 34.8 g
- Carbohydrate
- 54.4 g
- of which sugars
- 9.7 g
- Fat
- 17.6 g
- of which saturates
- 5.7 g
- Fibre
- 4.3 g
- Salt
- 1.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Finely chop the onion and crush the garlic.
- 2
Warm the olive oil in a flameproof dish and soften the onion for 6 minutes, then stir in the garlic for 1 minute.
- 3
Add the tinned chopped tomatoes, orzo and 500ml water. Season well and stir to combine evenly.
- 4
Cover and bake for 18 minutes until the orzo is almost tender.
- 5
Stir in the prawns, scatter over the feta and bake, uncovered, for a further 6 to 8 minutes until the prawns are pink and cooked through.
- 6
Scatter with chopped parsley and serve hot.
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