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Garlic lemon prawns on tomato risoni
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Impress your guests with zesty lemon prawn risoni, perfect for parties. Serves 8.
Ingredients:
  • 24 (about 1kg) medium green king prawns
  • 3 garlic cloves
  • 20.00 ml finely grated lemon rind
  • 21.00 gm fresh lemon juice
  • 60ml (1/4 cup) vegetable liquid stock
  • 1 brown onion, finely chopped
  • 60ml (1/4 cup) dry white wine
  • 2 x 425g cans whole peeled tomatoes, crushed
  • 44.40 gm tomato paste
  • 4.50 gm sugar
  • Salt & freshly ground black pepper
  • 200g (1 cup) risoni (or orzo)
  • 62.50 ml coarsely chopped fresh continental parsley
Instructions:
  • Prepare the prawns by removing the shells and deveining them, while keeping the tails on. Transfer them to a spacious glass or ceramic bowl. Smash 2 garlic cloves and mix with the prawns, along with lemon zest and lemon juice. Stir well to blend the flavors. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or ideally overnight, to let the flavors meld.
  • In a large non-stick frying pan, bring the vegetable stock to a boil over medium-high heat. Crush the remaining garlic clove and add it to the pan along with the onion. Stir and cook for 2 minutes until the onion starts to soften. Lower the heat to medium, pour in the wine, and simmer gently, stirring occasionally for 2 minutes until the liquid is reduced by half.
  • Combine the undrained tomatoes, tomato paste, and sugar in the pan, stirring until well mixed. Allow to simmer uncovered for 8 minutes, stirring occasionally until the sauce slightly thickens. Season with salt and pepper to taste before serving.
  • Cook the risoni in a large saucepan of salted boiling water according to the packet instructions until al dente, then drain.
  • Stir the risoni into the flavorful tomato mixture over gentle heat until warmed. Take off the heat and mix in the fresh parsley.
  • Preheat a spacious non-stick frying pan over high heat. Cook half of the prawns for 2 minutes, turning once, until they curl and change color. Place on a large plate and loosely cover with foil to keep warm. Repeat with the remaining prawns.
  • Spoon the tomato risoni onto serving plates and elegantly arrange the prawns in the center so their tails meet. Serve promptly.

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