Αυτό το πιάτο είναι ένας συνδυασμός του πιάτου «γαρίδες σαγανάκι» και κριθαράκι με ντομάτα. Είναι πολύ εύκολο φαγητό και ταΐζει πολλούς. Αντικατέστησα το ούζο με λευκό κρασί και πρόσθεσα ελιές και βασιλικό για μια πιο ρουστίκ γεύση. Αν θέλετε μπορείτε να χρησιμοποιήσετε μόνο φέτα φτάνει να διπλασιάσετε την ποσότητα.
Orzo with Shrimp
This dish is a delicious combination of shrimp saganaki and tomato orzo. It is very easy to prepare and makes enough to feed a crowd. I replaced the ouzo with white wine and added olives and fresh basil for a more rustic flavour. If you prefer, you can use only feta cheese, as long as you double the quantity.
ΥΛΙΚΑ
- 500 grams orzo
- 4 Tbsp olive oil
- 1 large onion finely chopped
- 4 garlic cloves crushed
- 1 red bell pepper finely chopped
- ½ cup white wine
- 800 grams canned crushed tomatoes
- A little dried oregano
- 1 –2 sprigs fresh basil
- A pinch of cayenne pepper
- 25 large shrimp peeled and deveined
- 200 grams feta cheese cut into cubes
- ¼ cup black olives pitted and halved
- 200 grams mozzarella coarsely grated
- Chilli flakes optional
- Salt and freshly ground black pepper
ΜΕΘΟΔΟΣ ΕΚΤΕΛΕΣΗΣ
- Preheat the oven to 175°C (350°F).
- Bring a large pot of plenty of salted water to the boil. Add the orzo and cook until al dente, meaning it is not completely cooked through. I usually boil it for 10 minutes. Drain the orzo, reserving ½ cup of the cooking water.
- In another saucepan, heat the olive oil over medium heat. Add the onion and sauté until it begins to soften slightly. Add the garlic and stir. Continue cooking, stirring occasionally, for about 5 minutes, until the onion has softened and is cooked through.
- Add the red bell pepper and sauté for another 2–3 minutes. Increase the heat and pour in the white wine. Let the mixture bubble for about 1 minute, allowing some of the alcohol to evaporate.
- Add the crushed tomatoes and reduce the heat. Season with salt, black pepper, oregano, fresh basil and cayenne pepper. Let the tomatoes simmer for about 5 minutes, until some of their liquid has evaporated and the sauce has thickened slightly.
- Add the shrimp and let them cook in the sauce for 1 minute.
- Turn off the heat. If you are using an electric hob, remove the saucepan from the hotplate. Add the feta, olives and orzo, along with ½ cup of the reserved cooking water. Mix well.
- Transfer the mixture to an ovenproof baking dish, such as a Pyrex dish. Sprinkle the grated mozzarella evenly over the top.
- Bake in the preheated oven for 20 minutes, until the mozzarella has melted and is lightly golden.
- Leave the dish to rest for 5 minutes before serving. Sprinkle with chilli flakes, if desired, and serve with a fresh, crisp salad.
- Enjoy!
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