Grilled Prawns with Orzo

Awhile back, our friend Carol had her photo of an Artichoke Orzo Salad showcased with Pioneer Woman and it reminded me of how much I love this Mediterannean-styled salad from our local deli. So for lunch the other day, I decided to make my version of this light and fairly healthy dish.

The BF and I really enjoyed the final product. It was fresh, bright, and deliciously savory–without leaving you with that heavy feeling other pastas often do. By using jarred artichoke hearts, I easily cut the prep time while adding in a great texture–not to mention, veggies. The use of both fresh mozzarella and feta cheeses gave the orzo an almost “decadent” flavor to compliment the warm grilled prawns.

Next time you’re in the mood for a pasta, give this recipe a try and hopefully–it will give you the feeling of eating while on some fabulous Mediterranean Island. 🙂

Looking for a Vegetarian dish? Leave out the Prawns or use firm tofu in lieu. Be sure to extend marinating time if using tofu.

Grilled Prawns with Orzo
Makes 4-5 Servings

Ingredients:

Prawns
20-25 Prawns (peeled, deveined, with tail on)
1 Teaspoon Lemon Zest
3 Tablespoon Extra Virgin Olive Oil
½ Teaspoon Red Chili Flakes
1 Teaspoon Salt

Orzo
1 Cup Orzo (Before cooking)
1½ Cups Chopped Artichoke Hearts
½ Cup Chopped Sun Dried Tomatoes (preserved in olive oil)
¾ Cup Crumbled Feta Cheese
½ Cup Diced Fresh Mozzarella Cheese
¼ Cup Chopped Fresh Sweet Basil
Salt and Pepper to taste
Vinaigrette (see below)

Vinaigrette
2 Tablespoons Oil from the Sun Dried Tomatoes
4 Tablespoons White Wine Vinegar
1 Teaspoon Fresh Thyme Leaves
½ Teaspoon Dried Thyme
Salt and Pepper to taste

Prepare vinaigrette by whisking together the first 4 ingredients. Add Salt and Pepper to taste.

Cook the 1 cup of dried Orzo in salted water. Drain thoroughly and move to a large bowl. Immediately add Artichokes, Sun Dried Tomatoes and toss with Vinaigrette. Add ½ cup Feta Cheese and Sweet Basil. Toss lightly. Salt and Pepper to taste and chill for a minimum of 30-45 minutes.

While the Orzo is chilling, mix the Prawns together with Lemon Zest, Olive Oil, Chili Flakes, and Salt. Marinate for 10-15 minutes. On a grill pan at high heat, cook Prawns 1-2 minutes per side–being careful not to overcook. Move to clean plate.

Retrieve chilled Orzo and toss in diced Mozzarella and remaining ¼ cup Feta Cheese. Check seasonings and add additional salt and pepper as needed.

Plate Orzo on dishes and place 4-5 grilled Prawns on top. Garnish and serve.