Slightly adapted from a recipe of Niki Chryssanthidou,
from "Gastronomos" magazine of "KATHIMERINI" newspaper (2010)
Ingredients (for 4 people):
12 medium size shrimps, fresh or frozen
500gr. of orzo pasta
6-7 whole tinned tomatoes, finely chopped + their juices (or 4 ripe tomatoes, grated)
1 small yellow onion, grated
2 cloves of garlic, mashed
50ml of olive oil
1 long sweet green pepper, finely chopped
3 tbsp of finely chopped flat-leaf parsley
15-30ml of ouzo (or white dry wine)
120gr. feta cheese, crumbled
1 pinch of sugar
salt
pepper
Method:
Wash the shrimps and discard their shells leaving their heads and tails intact.
Boil the orzo in a pot filled with salted water according to the packet instructions. Drain in a colander, transfer back to the pot, drizzle with a bit of oil, stir and leave aside.
In another pot put the oil, the tomatoes and their juices, the onion, the garlic, the green pepper, salt and pepper. Cook the sauce in medium heat for 10 minutes and then add in the pot the parsley, the ouzo (or the wine) and the sugar and cook for another 3 minutes, stirring with a wooden spoon.
Add in the pot the shrimps and continue cooking for another 3 minutes. Then add the pasta and the feta cheese, cook for another 2-3 minutes, frequently stirring with a wooden spoon until the cheese softens and then take off the heat.
Serve the yiouvetsi warm scattering on top some extra feta cheese if you want.
12 medium size shrimps, fresh or frozen
500gr. of orzo pasta
6-7 whole tinned tomatoes, finely chopped + their juices (or 4 ripe tomatoes, grated)
1 small yellow onion, grated
2 cloves of garlic, mashed
50ml of olive oil
1 long sweet green pepper, finely chopped
3 tbsp of finely chopped flat-leaf parsley
15-30ml of ouzo (or white dry wine)
120gr. feta cheese, crumbled
1 pinch of sugar
salt
pepper
Method:
Wash the shrimps and discard their shells leaving their heads and tails intact.
Boil the orzo in a pot filled with salted water according to the packet instructions. Drain in a colander, transfer back to the pot, drizzle with a bit of oil, stir and leave aside.
In another pot put the oil, the tomatoes and their juices, the onion, the garlic, the green pepper, salt and pepper. Cook the sauce in medium heat for 10 minutes and then add in the pot the parsley, the ouzo (or the wine) and the sugar and cook for another 3 minutes, stirring with a wooden spoon.
Add in the pot the shrimps and continue cooking for another 3 minutes. Then add the pasta and the feta cheese, cook for another 2-3 minutes, frequently stirring with a wooden spoon until the cheese softens and then take off the heat.
Serve the yiouvetsi warm scattering on top some extra feta cheese if you want.
No comments:
Post a Comment