Summery and delicious! It comes together very easily and quickly. I always use unpeeled shrimps and use the heads to make a flavorful shrimp broth. It’s a winner. Cook-it-up!
Lemony shrimps with orzo
Summery and delicious! It comes together very easily and quickly. I always use unpeeled shrimps and use the heads to make a flavorful shrimp broth. It’s a winner. Cook-it-up!
Ingredients
- 700 grams Black Tiger 16/20 shrimps
- 1 Tbsp paprika
- ½ tsp black pepper
- 1 tsp garlic powder
- 3 cups water
- 1 onion, cut into quarters
- 2 garlic cloves, bashed
- 3 Tbsp olive oil
- ½ lemon, sliced
- 3 garlic cloves, finely chopped
- ¼ tsp chilli flakes
- 50 grams butter, unsalted
- 250 grams orzo
- ½ cup white wine
- 2 Tbsp lemon juice
- ½ cup parsley plus extra for serving
- Salt
Instructions
- Peel the shrimps, leaving the tail on. Keep the heads. Put the water in a saucepan and add the two bashed garlic cloves, the onion and the shrimp heads. Bring the contents to a boil over high heat. Once boiling, lower the heat and boil for ten minutes. Remove from the heat, drain and reserve the broth.
- Toss the peeled shrimp with the spices and mix well. In a large frying pan, add the olive oil over low heat and fry the lemon slices until golden on both sides. Remove them from the heat. In the same pan, sauté the prawns until they are browned on both sides and JUST cooked through (about 2 minutes). Add the chopped garlic, chilli flakes and butter. Sauté, stirring for another minute. Remove the shrimp to a bowl.
- Add the orzo to the same pan and mix well. Pour in the wine, stir and let it evaporate. Pour over one cup of the shrimp broth. Stir over low heat until the orzo has absorbed almost all the liquid. Continue to add broth gradually until the orzo is cooked al dente.
- Put the prawns back in the pan. Add the parsley and drizzle with the lemon juice. Stir and add the lemon slices.
- Serve immediately sprinkled with extra parsley.
