Patricia Vasos
- Shrimp with Orzo
- Description
Sautéed shrimp with garlic, celery, fresh herbs, chopped tomatoes, Kasseri cheese and a shot of Ouzo -- perfect for weeknight entertaining!
Τime
Preparation time: 15'
Cooking Time: 45'
Total Time: 60'
Main ingredients
Cooking Method
Sauté
Yields
4 Servings
Ingredients
| large shrimps | 3 lbs. |
| onion,chopped | 1 medium |
| garlic cloves,minced | 3 |
| orzo pasta | ½ cup |
| tomatoes,crushed | 3 large |
| tomatoes,chopped in cubes | 1 large |
| celery stalks | 2 |
| beef or chicken stock,broth | 4 cups |
| ouzo | ½ cup |
| carrot,peeled and chopped | 1 |
| tomato paste | 1 teaspoon |
| kasseri or feta cheese | ½ lb. |
| greek extra virgin olive oil | ½ cup |
| dry white wine | 1 glass |
| greek oregano | 1 tablespoon |
| fresh flat-leaf parsley,chopped | 4 tablespoons |
| lemon | ½ zest only |
| salt and pepper | to taste |
Marinate shrimp
| greek extra virgin olive oil | ½ cup |
| garlic cloves,chopped | 2 |
| pepper | to taste |
How to cook
- Marinate shrimp in a bowl with extra virgin olive, garlic and pepper. Cover and refrigerate 1 hour.
- In a pot, bring to a boil 4 cups of stock/broth. Add in the celery, carrot and onions.
- In a large saucepan, heat oil on medium heat. Add garlic. Cook stirring occasionally, about 5minutes.
- Raise the heat to medium-high and add the crushed tomatoes and tomato paste. Cook for 10 minutes.
- In another small pot boil the orzo in salt water for 5 minutes. Drain and set aside.
- Add wine to the saucepan with tomato mixture. Cook for 3 minutes.
- Strain stock/broth through a sieve.
- Add stock/broth and orzo to saucepan. Stirring occasionally until thickened.
- Add shrimp and bring back to a simmer until shrimp are just done, about three minutes.
- Stir in the chopped tomato, Kasseri/feta cheese, oregano, flat leaf parsley, lemon zest, salt and pepper.
- Bake in a 350° degree F (175C) oven for about 10minutes or continuing sautéing for 10 minutes.
- Remove from the oven. Add the ouzo, mix and cover for 2-3 minutes and serve.
- Sprinkle grated Kasseri/Feta on the top (optional). Recommend Wine: Chardonnay.
