@jelmae.chay: Pansinin mo naman ako crush 😢 #duet #xyzbca #tiktokph #fypage

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Friday 27 March 2020 15:31:33 GMT

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Did anyone else have a seafood epiphany, or just me?! This is one of the easiest and most delicious was serve prawns for dinner. Enjoy! Chris x P.S thanks for all the love on the last post, I got dad reading through the comments and he’s so chuffed (although he’s trying to play it cool 😂) GARLIC BUTTER PRAWN ORZO | Serves 4 INGREDIENTS 500g / 1lb Raw Peeled King Prawns/Shrimp 2 tbsp Olive Oil 1/2 tsp Salt 1/4 tsp Black Pepper 4 tbsp / 60g Unsalted Butter 4 cloves of Garlic, finely diced 400g / 2 cups Uncooked Orzo 1 - 1.125 litres / 4 - 4.5 cups Chicken Stock, plus more as needed 3 tbsp finely diced Fresh Parsley, plus more to serve if desired 20g / 1/4 cup freshly grated Parmesan, plus more to serve if desired 1 Lemon, quartered to serve METHOD 1️⃣Pat the prawns dry to remove excess moisture (this will help them caramelise in the pan more efficiently). Combine in a bowl with olive oil, salt & pepper. 2️⃣Place a large deep pan over high heat. Once the pan is hot add half the prawns. Quickly spread them out & leave them to fry for 1min. Use tongs to flip them & leave for a further min. Remove from the pan & repeat with the 2nd batch. Ensure they don’t completely curl to an ‘O’ shape, which means they’re overcooked. They’ll carry on cooking as they rest/when added back to the orzo. Just focus on getting colour on both sides. 3️⃣Lower heat to medium & melt in 3 tbsp of butter (save the final tbsp for later). Add garlic & fry for 30 secs or so, just before it starts to brown. Stir in the orzo, then pour in 1 litre/4 cups of the stock. Give it a good stir then bring it to a simmer. Turn the heat down slightly & simmer until the orzo is al dente & the sauce has thickened to a risotto-style consistency, stirring occasionally. If the sauce dries out before the orzo has cooked, just stir in more stock a splash at a time. If you run out of stock just use boiling water. 4️⃣Stir in parsley, parmesan & prawns (alongside any resting juices). Stir in the final tbsp of butter, then check for seasoning & adjust if needed. 5️⃣Serve individual portions with more parsley & parmesan if desired, alongside a squeeze of lemon juice to taste.

Did anyone else have a seafood epiphany, or just me?! This is one of the easiest and most delicious was serve prawns for dinner. Enjoy! Chris x P.S thanks for all the love on the last post, I got dad reading through the comments and he’s so chuffed (although he’s trying to play it cool 😂) GARLIC BUTTER PRAWN ORZO | Serves 4 INGREDIENTS 500g / 1lb Raw Peeled King Prawns/Shrimp 2 tbsp Olive Oil 1/2 tsp Salt 1/4 tsp Black Pepper 4 tbsp / 60g Unsalted Butter 4 cloves of Garlic, finely diced 400g / 2 cups Uncooked Orzo 1 - 1.125 litres / 4 - 4.5 cups Chicken Stock, plus more as needed 3 tbsp finely diced Fresh Parsley, plus more to serve if desired 20g / 1/4 cup freshly grated Parmesan, plus more to serve if desired 1 Lemon, quartered to serve METHOD 1️⃣Pat the prawns dry to remove excess moisture (this will help them caramelise in the pan more efficiently). Combine in a bowl with olive oil, salt & pepper. 2️⃣Place a large deep pan over high heat. Once the pan is hot add half the prawns. Quickly spread them out & leave them to fry for 1min. Use tongs to flip them & leave for a further min. Remove from the pan & repeat with the 2nd batch. Ensure they don’t completely curl to an ‘O’ shape, which means they’re overcooked. They’ll carry on cooking as they rest/when added back to the orzo. Just focus on getting colour on both sides. 3️⃣Lower heat to medium & melt in 3 tbsp of butter (save the final tbsp for later). Add garlic & fry for 30 secs or so, just before it starts to brown. Stir in the orzo, then pour in 1 litre/4 cups of the stock. Give it a good stir then bring it to a simmer. Turn the heat down slightly & simmer until the orzo is al dente & the sauce has thickened to a risotto-style consistency, stirring occasionally. If the sauce dries out before the orzo has cooked, just stir in more stock a splash at a time. If you run out of stock just use boiling water. 4️⃣Stir in parsley, parmesan & prawns (alongside any resting juices). Stir in the final tbsp of butter, then check for seasoning & adjust if needed. 5️⃣Serve individual portions with more parsley & parmesan if desired, alongside a squeeze of lemon juice to taste.

# أمطار وسيول طريق الرين ' الرياض # الأحد ٢٣ / ٩ / ١٤٤٦

# أمطار وسيول طريق الرين ' الرياض # الأحد ٢٣ / ٩ / ١٤٤٦

Mr.Meatball day!!

Mr.Meatball day!!

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