Amy Sheppard’s sweet chilli tomato and prawn orzo recipe

prawn orzo
Polly Webster


Olive oil, for frying
1 onion, finely chopped
250g cherry tomatoes, halved
275g cooked and peeled frozen prawns, defrosted
2 garlic cloves, finely chopped
1 tbsp balsamic vinegar
1 tbsp tomato ketchup
1⁄2-1 tsp mild chilli powder
1 tsp dark soy sauce
1 tsp light brown soft sugar
900ml vegetable stock
300g orzo
Small handful of coriander, finely chopped, to serve (optional)
4 pitta breads, to serve (optional)

  1. Drizzle a little oil into a large saucepan with a lid and place on a medium-low heat. Add the onion and fry (without the lid) for 5 minutes, stirring regularly, until the onion is softened. Add the tomatoes and fry for a further 5 minutes, until they start to break down.
  2. Stir in the prawns, garlic, balsamic vinegar, ketchup, chilli powder, soy sauce and sugar. Fry for 1 minute, then add the stock, followed by the orzo, and season with salt and pepper. Stir once and bring to a steady boil.
  3. Stir again, turn the heat down to low and place the lid on the pan. Simmer for 10 minutes, stirring 3 or 4 times to prevent the orzo sticking, until it is plump and tender. Remove the lid, turn off the heat and leave to rest for 3 minutes. (Or simmer off any excess liquid if you want a thicker sauce.)
  4. Divide between 4 bowls and add chopped coriander, if you wish. Serve with pitta bread to make it more filling.

Now buy the book

hobOur recipes are from Hob: A Simpler Way To Cook by Amy Sheppard (Bloomsbury Absolute, £18.99). To order a copy for £16.14 until 25 July go to or call 020 3308 9193. Free p&p on orders over £20.