Prawn and Lemon Orzo
with fennel and Italian style cheese
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Calorie Smart
•Quick
•Eat Me First
Allergens:
Crustaceans
•Wheat
•Cereals containing gluten
•Milk
•Sesame
•Mustard
•Barley
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
160 grams
Prawns
(Contains: Crustaceans)
170 grams
Dried Orzo
(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)
1 unit(s)
Lemon
1 unit(s)
Fennel
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
2 unit(s)
Garlic
65 grams
Creme Fraiche
(Contains: Milk)
5 grams
Parsley
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 sachet(s)
Chicken Stock
(Contains: Wheat, Cereals containing gluten, Barley)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2303 kJ
Energy (kcal)550 kcal
Fat13.9 g
of which saturates7.5 g
Carbohydrate79.1 g
of which sugars8.4 g
Dietary Fiber7.4 g
Protein26.1 g
Salt4 g
Potassium548 mg
Calcium96 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Grater
Cooking steps
1
- Boil a large pot of salted water for the orzo.
- When boiling, add the orzo to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, zest and quarter the lemon.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
- Trim the root tip and green stalks of the fennel. Halve lengthways and thinly slice widthways.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the fennel and prawns to the pan. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Season with salt and pepper.
- Fry until cooked through, stirring, 4-5 mins.
4
- Add the garlic to the pan along with the Middle Eastern spice mix.
- Fry, stirring, until fragrant, 1 min.
5
- Add creme fraiche, stock and 100ml water (per 2P) to the pan.
- Stir through half the parsley along with the lemon zest and a squeeze of lemon juice.
- Simmer, stirring, until everything is warmed through, 2-3 mins.
- Add the orzo and stir to combine.
- Add another splash of water if you feel the orzo is too dry.
6
- Taste your dish then season with salt, pepper and more lemon juice if required.
- Divide the orzo between deep plates or bowls.
- Garnish with a sprinkling of cheese and the remaining parsley.
- Serve any remaining lemon wedges alongside for squeezing over.
