Creamy Sweetcorn Orzo with Paprika Prawns

4 standard portions

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Ingredients

• 1 onion, diced ((£0.09))
• 2 cloves of garlic, finely chopped ((£0.69/3)=(£0.23))
• 300 g orzo ((£0.65))
• 500 g frozen sweetcorn ((£1.00/2)=(£0.50))
• 3 tbsp creme fraiche ((£1.10/£0.37))
• 400 g raw/frozen king prawns, defrosted ((£5.25))
• ½ lime, juiced ((£0.20))
• 1 bunch fresh coriander, finely chopped ((£0.50))
• 800 ml chicken stock
• 1 tbsp olive oil
• 1 tsp paprika

Method

1. Start by adding the onion and half of the oil into a large non-stick saucepan. Season with salt and saute until translucent, adding the garlic half way, for around 6 minutes.
2. Next, add the orzo, frozen sweetcorn and stock into the pan. Bring up to a low simmer (this may take a bit of time due to the frozen corn) and set a timer for 12 minutes. Stir occasionally.
3. Meanwhile, pat the defrosted prawns dry with a paper towel and add to a bowl. Coat with the paprika, remaining oil and a pinch of salt. In a separate non-stick frying pan, increase the heat to high and fry the prawns on each side for 2 minutes.
4. When the orzo is cooked and the stock has absorbed and formed a sauce, turn off the heat and add the creme fraiche, lime juice and coriander. Stir and season with salt and pepper.
5. Serve the creamy sweetcorn orzo with a portion of prawns and an extra sprinkle of coriander. Add an extra squeeze of lime to taste.