SMOKED PAPRIKA PRAWNS ON HERBED ORZO | SA Garden and Home
RECIPES AND STYLING LYN WOODWARD PHOTOGRAPHS CHRISTOPH HOFFMANN

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.

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