So, some of the courses I am taking are on Food Photography, and I have now been able to find which window 🙂 yep, you read it correctly, window helps me a bit more with the lighting. The only window which I never expected to give me much more light than the larger ones is the small window I have in my kitchen. My camera is small and has no light settings which makes things a bit harder when your trying to take decent pictures. I am happy with my little window and the results so far, but still have a wayyyy to goooo that is for sure!! But on the other hand with the result of the featured image !! (If your interested in photography look into Dark Food Photography soooo interesting) 🙂
I guess you can call this some what of a stew because I really don’t know what else to call it. I’ve added a whole bunch of Prawns in it along with that delicious Orzo pasta, and it makes such a yum yum dish. A while back I had added Ouzo into this but the taste of the Ouzo just took over all the other ingredients and it wasn’t something I enjoyed because not a fan of Ouzo, but as a appetiser it’s just right! 🙂
SUMMER PRAWN STEW RECIPE (GARIDES GIOUVETSI)
- 1 package of Orzo 500 grams
- 20 large Prawns
- 1 large Onion diced
- 1 cup Olive Oil
- 6 fresh Tomatoes grated
- 2 tablespoons Tomatoe Paste
- 1 cup Dry White Wine
- 2 tablespoon Sugar
- 2 Garlic Cloves optional
- 1/2 cup Parsley chopped
- 4 cups Water
- Salt & Pepper
Wash and peel prawns, by removing the heads and legs. (Do not throw out the heads)
In a large sauce pan add in the olive oil and the onion.
Continue by adding in the heads of the shrimps, along with the tomatoes, tomato paste, wine, parsley, sugar, garlic, salt & pepper. (Hold off on adding in the prawns and the orzo just yeand lastly add in the 4 cups of water. Cook until water has not been completely absorbed.
Take out the prawn heads and add in the Orzo. Stir until Orzo has been cooked.
In a small sauce pan sauté the Prawns in a bit of olive oil, once prawns are ready add them into the Orzo mix.