Mid week dish? Yes! One pot? Yes! Lemon? Absolutely! Shrimp, or as we call them in Australia, prawns? You betcha! And, with my favourite – orzo (also known as risoni)! That’s right, this is the peak of my midweek recipes – it’s lemony shrimp orzo. And oh, does it pack a punch!
Lemony shrimp orzo
I really love cooking with shrimp (prawns!). They are sweet and delicious and very simple to cook. The one thing to note when cooking with prawns is that you should know that they cook very fast and require very little seasoning to taste delicious.
Keep the pan up high and throw them in. Let them get some colour and turn white but not shrivel up too much – that can be overcooked. An overcooked prawn is chewy and not as pleasant. So keep your eye on it, and remember the cook time is quick (and can depend on the size of the prawns).
What else to build flavour?
Lemony shrimp orzo also requires a few more ingredients. Garlic confit (or raw garlic if you don’t have the time), leek and a touch of sweet paprika. All of these ingredients are hard to skip because they build so much flavour. Also, the secret with these ingredients is they’re kind of a cheats way of creating an incredibly delicious meal because they build flavour so quickly – perfect for your midweek needs.
Why orzo?
People seem to avoid using orzo. I don’t always see a lot of pasta recipes that involve this shape. I can never figure out why! I think of orzo as the easy way to nail a risotto. Orzo is small rice shaped pasta. So while it looks like rice, it’s actually pasta!
This dish is kind of like a twist on a paella. It’s seafood, short grain rice and lots of lemon and herbs. It has the basics of what a paella would! That’s why this recipe is such a favourite of mine – who doesn’t want to indulge in a big pan of paella on a Tuesday night?
Perfect for the next day
One of the other golden traits to a midweek dish is the question: can I take this for lunch the next day? And, I’m telling you – you are about to be the envy of the office with this delicious dish.
If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penna Photography.
Lemony shrimp orzo
It’s mid week, it’s quick to make and it really packs a flavour punch – what’s not to love about lemony shrimp orzo?
Ingredients
- 280 g shrimp 10oz peeled and de-veined
- 1 tbsp sweet paprika
- 1 tbsp lemon zest
- 50 g salted butter 4 tbsp
- 2 tbsp olive oil
- 10 garlic confit cloves or 4 raw garlic cloves, sliced
- 1 leek white and green parts sliced
- 1 cup orzo 250g
- 2.5 cups chicken stock 600mL
- 1 tbsp lemon juice
- parsley finely diced
Instructions
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Place the prawns, paprika, lemon zest, 1 tablespoon of olive oil and a big pinch of salt and pepper into a bowl. Mix to combine until the prawns are well coated and then set to the side while you prepare the rest of the dish.
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In a large deep saucepan on a medium heat, melt the butter and then drizzle with 1 tablespoon of olive oil. When the butter is foaming, add the shrimp to the pan and cook for 2 minutes on each side or until slightly charred. Remove from the pan, ensuring you leave as much of the juices in the pan.
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Add the leeks and garlic confit cloves or fresh garlic cloves to the pan and sauté for 5 minutes or until the leeks have softened. Add the orzo to the pan and stir through for 1 minute or until well coated in the butter and olive oil. Add the chicken stock and bring to the boil. Once boiling, turn the heat to low – medium and leave at a gentle boil for 5 – 7 minutes or until the orzo is plump and el dente.
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Add the prawns, lemon juice and parsley to the pan with the orzo and stir through. Test for seasoning and serve immediately with an extra sprinkling of parsley.