Recipe of Nikos Karathanos,
"Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 4 people):
500 gr. of orzo pasta
6 medium oranges, peeled and cut in thin slices
1 medium lime, peeled and cut in thin slices
1 medium lemon, peeled and cut in thin slices
1 ripe but firm mango, peeled and cut in small cubes
1 ripe but firm tomato, peeled and cut in small cubes
½ tea-cup of extra virgin olive oil + a bit extra for the shrimps
4 + 4 fresh basil leaves
8-10 medium size shrimps, cleaned (no shells)
3 glasses of chicken stock (or vegetable for those who fast)
salt
pepper
salt
pepper
Method:
The night before, put in a bowl the orange, the lemon and the lime slices, half the quantity of the olive oil and 4 of the basil leaves and gently toss. Cover the bowl with cling film and leave to marinate overnight.
Next day, transfer the ingredients of the bowl into a blender and whiz until they are completely mashed. Pass the pulp through a fine sieve and keep the fruit juice aside.
In a deep non-stick frying pan sauté the pasta with the rest of the oil in medium-high heat stirring with a wooden spoon until it starts getting golden in colour. Turn the heat down to medium and gradually pour with the chicken stock while stirring for 7-8 minutes until most of the stock (but not all) is absorbed by the orzo. Just before finishing sautéing, add the fruit juice in the pan, season with salt and pepper and cook for 8-9 minutes.
In another non-stick frying pan lightly sauté the shrimps with the extra olive oil and when done leave aside.
When the orzo is cooked through add in the pan the mango, the rest of the basil leaves and the tomato and gently stir.
*** Now, either you add all the shrimps into the pan and gently stir or you serve the pasta and garnish with the shrimps on top.
Serve while the food is warm.
Next day, transfer the ingredients of the bowl into a blender and whiz until they are completely mashed. Pass the pulp through a fine sieve and keep the fruit juice aside.
In a deep non-stick frying pan sauté the pasta with the rest of the oil in medium-high heat stirring with a wooden spoon until it starts getting golden in colour. Turn the heat down to medium and gradually pour with the chicken stock while stirring for 7-8 minutes until most of the stock (but not all) is absorbed by the orzo. Just before finishing sautéing, add the fruit juice in the pan, season with salt and pepper and cook for 8-9 minutes.
In another non-stick frying pan lightly sauté the shrimps with the extra olive oil and when done leave aside.
When the orzo is cooked through add in the pan the mango, the rest of the basil leaves and the tomato and gently stir.
*** Now, either you add all the shrimps into the pan and gently stir or you serve the pasta and garnish with the shrimps on top.
Serve while the food is warm.
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