The word ‘youvetsi’ refers to the Greek clay pot in which the dish is traditionally cooked, which gives a distinctive flavour and texture. Our version of Prawn Youvetsi is simmered on the stovetop. Making a prawn stock using the shells and heads is a great way to extract maximum flavour from the prawns. To save on time, double the quantity of prawn stock and freeze half for next time – your future self will thank you.
Prawn Youvetsi Recipe
Serves 4
Ingredients:
2 tablespoons olive oil
1 white onion, finely chopped
2 garlic cloves, crushed
Small handful of oregano leaves, chopped
2 teaspoons tomato paste (concentrated puree)
300 g (101⁄2 oz) dried risoni
Zest and juice of 1 lemon
Salt flakes and freshly cracked black pepper
Prawn Stock
1 tablespoon olive oil
20 large raw king prawns (shrimp), peeled, tails intact, heads and shells reserved
1 brown onion, roughly chopped
2 garlic cloves, crushed
1 fennel bulb, roughly chopped, fronds reserved for serving
1 fresh or dried bay leaf
1 teaspoon whole black peppercorns
2 teaspoons tomato paste (concentrated puree)
Method:
For the prawn stock, heat the olive oil in a large saucepan over high heat. Add the reserved prawn heads and shells and cook, stirring occasionally, for about 5 minutes, until the shells start to colour. Add the onion, garlic, fennel, bay leaf and peppercorns and cook, stirring now and then, for 6–8 minutes, until the vegetables have softened.
Stir in the tomato paste and cook, stirring, for 2 minutes. Pour in 1.25 litres (5 cups) boiling water. Reduce the heat to low and simmer for 20–25 minutes, skimming occasionally, until the stock has reduced to about 1 litre (4 cups). Strain through a fine-meshed sieve and discard the solids; set aside and keep the stock warm. You should have about 850 ml (281⁄2 fl oz) of stock.
Heat the olive oil in a large saucepan over medium heat. Fry the onion for 8–9 minutes, until softened, then add the garlic and oregano and cook for a further 3 minutes. Add the tomato paste and risoni and cook, stirring, for 2 minutes, or until the risoni grains are completely coated.
Pour in the prawn stock and bring to a simmer. Reduce the heat to medium–low and simmer, stirring occasionally, for 10–15 minutes, until the risoni is cooked, stirring in the prawns for the last 5 minutes of cooking. Add the lemon juice and season to taste.
Scatter the prawn youvetsi with the lemon zest and reserved fennel fronds. Serve immediately.
Smart Tip:
The stock can be made the day before and stored in the fridge. Save time and have your fishmonger clean the prawns for you – just don’t forget to take the heads and shells with you!
OPA! by Helena and Vikki Moursellas, published by Smith Street Books, AUD $59.99 / NZ $74.95, published 30 September 2025. Images © Bonnie Coumbe. Cover art © Gemma Leslie.
