Roasted Prawns and Orzo
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Keep some of our hand-harvested Pacific Spot Prawns in your freezer… they’re flash-frozen in seawater right on board the small boat that harvests them for us.

Our prawns offer a sweet, delicate, super-fresh flavor… and make a quick but memorable dinner.

Roasted Prawns and Orzo
Adapted from a Barefoot Contessa at Home recipe by Ina Garten

Serves 6

Sea salt
Organic coarsely ground black pepper
Organic extra virgin olive oil
12 oz whole wheat orzo
1/2 cup freshly squeezed lemon juice (3
4 lemons)
1 lb (about 24) Pacific Spot Prawns, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 cucumber, peeled and medium-diced
1/2 cup small-diced red onion
12 ounces feta cheese, crumbled or large-diced

  • Preheat oven to 400 F.
  • Fill a large pot with water, add 1 tablespoon salt and a splash of olive oil, and bring the water to a boil. 
  • Add the orzo and cook al dente, according to package directions, stirring occasionally. Drain and pour into a large bowl.
  • Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot orzo and stir well.
  • Meanwhile, place the prawns on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out on a single layer. Roast for 5 to 6 minutes until the prawns are just cooked through.
  • Add the prawns to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons kosher salt, and 1 teaspoon black pepper. 
  • Toss well. Add the feta and stir carefully.
  • Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns

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