It is time for some Mediterranean shrimp orzo with basil and ouzo aromas! That is if you are looking for a quick and easy weekday meal, of course!
Serves: 4 Preparation time: 20΄ Cooks in: 50΄ Ready in: 1:10′
600 g medium shrimps
400 g orzo
1/2 cup extra-virgin olive oil
1 large onion (1/2 finely chopped, 1/2 chopped)
2 garlic cloves, sliced
2 small courgettes, grated
1 tsp dried basil
1 shot ouzo or anise based liquor
2 medium tomatoes, grated
1 handful basil leaves
sea salt, freshly ground black pepper
Prepare shrimps, removing shells and heads and discarding the little black veins. Leave the tails.
Wash all heads and shells and drain.
In a large pan heat half oil and cook half garlic and chopped onion and shrimp shells and heads for 2-3 minutes. Add 2,5 lt hot water and boil for 20 minutes. Strain shrimp stock in a clean pan and keep warm.
In a large pan and in medium heat pour half oil and cook remaining onion, garlic and all grated courgette until fragrant. Stir in orzo with wooden spoon for another minute. Add ouzo, and when alcohol evaporates, stir in tomato, salt and pepper and dried basil.
Add one ladle of shrimp stock and stir in until absorbed. Repeat procedure until orzo is cooked al dente. Add a last ladle of stock and the shrimps. When shrimps change color and orzo is juicy serve in plates, sprinkling with fresh basil and pepper.
Photo George Drakopoulos – Food styling Tina Webb
Και η ελληνική συνταγή: Κριθαράκι με γαρίδες