I have been enjoying the sunshine we have had lately and being able to wear lighter clothes. My only complaint is that sunscreen season has arrived. I burn in minutes, particularly with the harsh New Zealand sun and so I must continually apply sunscreen. Now it is going to be a sticky mess trying to apply sunscreen to myself and Israel too. I think it is safe to say that I have a love-hate relationship with the sun. After a busy day enjoying the sun however, I went to my current go-to quick meal for dinner. Adapted from Coles, this Spicy Risoni and Prawns recipe is super fast to make and very tasty (if you like prawns and chilli). I have adapted it so that it doesn’t rely on any fresh ingredients, which makes it a great throw together meal for a hurried lunch or dinner for surprise guests. I used frozen cooked prawns, swapped the perino tomatoes for drained tinned tomatoes, swapped the chilli flakes for sweet chilli sauce and added fresh coriander from my herb garden. I am now making a point to always have some frozen prawns on hand ready for this recipe.
Spicy Risoni and Prawns
1 1/2 cups Dried Risoni/Orzo/Rosmarino Pasta
1T Olive Oil
700 g Prawns (pre-cooked, frozen)
2 Garlic Cloves, crushed
2-4 T Sweet Chili Sauce (to your taste)
400g Tinned Tomatoes, very well drained
2T Chives, chopped
1/4 cup Coriander, chopped
Cook the risoni in a large pot of salted boiling water, cooked to packet instructions. While that is cooking heat the oil in a large frying pan (or electric fry pan). Add the prawns and heat through, stirring well, followed by the garlic and sweet chilli sauce. Next add the drained tomatoes until lightly simmering. Drain the risoni and add to the prawn mixture, stirring to combine. Carefully stir through coriander and chives. Serve and garnish with some extra coriander.
Recipe adapted from Coles.