This creamy, flavourful dish features plump shrimp bathed in a rich tomato and seafood bisque, all nestled amongst perfectly cooked orzo. The secret weapon? A touch of ouzo for a delightful anise kick, just the way she likes it!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Orzo with Shrimps
Servings: 5 People
Ingredients
- 1.5 Kg Medium to Large Fresh Shrimps , peeled and black intestine removed
- 500 g Orzo Pasta
- 75 ml Ouzo
- 2 Bulbs Finocchio , thinly sliced
- 50 ml EVOO , Extra Virgin Olive Oil
- 2 tbsp fresh Parsley , leaves picked and roughly chopped
- 1 tbsp Sweet Paprika
- 500 ml Tomato Pasta Sauce
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
For the Bisque
- Heads and shells of the shrimps
- 1 Onion , peeled and roughly chopped
- 1 Clove Garlic , smashed
- 1 Carrot , peeled and roughly chopped
- 2 Scallions , roughly chopped
- 1 tsp Bay Leaves , ground
- ¼ Cup Fresh Parsley
- 1 tsp Black Pepper Corns , whole
- 40 ml EVOO , Extra Virgin Olive Oil
- 100 ml White Wine
- 1000 ml Water
Instructions
- We start with the bisque by placing a large pot on medium heat. Pour the oil, allow to heat up and drop in the heads and shells of the shrimps. Sauté for 3’ and add into the pot the onions, garlic, carrot and scallions. Sauté for another 3’ and add the ground bay leaves along with the parsley and the pepper corns. Give it a good stir and deglaze with the wine.
- Allow for the alcohol to evaporate, pour the water and bring to a boil. Place the lid on and simmer for 15’. Remove from the heat and pass through a sieve, pressing well so that all the juices are extracted. Keep aside warm.
- In a frying pan over medium heat pour half the oil and allow to heat up. Add the shrimps and sauté for 1’ per side until a bit pink, taking care not to overcook them. Sprinkle the paprika and season with the salt and pepper. Deglaze with the ouzo and allow for the alcohol to evaporate. Remove from the heat, juices included, cover and keep warm.
- In the same pot that we made the bisque, we place on medium heat and pour the remaining half of the oil and allow to heat up. Add the finocchio slices and sauté for 4-5’ and until softened. Then add the bisque and the tomato pasta sauce. Bring to a boil and add in the orzo pasta. Cook according to package instructions and 4’ before the end add the shrimps with their juices and mix. Continue cooking for al-dente results, 2’ before package instructions, while taking care for the liquid not to be fully absorbed as you need a juicy pasta dish. If needed add some more warm water. Add the parsley, check for extra seasoning and serve. Take care that the orzo will continue absorbing juices and drying out when served.
