Execution
First, pull the heads from the body of the shrimp and boil them in a pot with 1.5l of water and half a tablespoon of salt for ten minutes. Drain and save the broth for the casserole.
To clean the shrimp, peel off the legs and remove the shell, press down on the tail and pull towards you to remove the tail. Use a knife to score the back and remove the gut.
In a deep frying pan, sauté the olive oil with the onion and leek, add the peppers and stir until glossy.
Add the wine and allow it to evaporate, add the tomato paste, tomatoes and spices and cook over medium heat for five minutes. Add the orzo and stir.
Transfer the food to a pan or a baking dish, add the shrimps and add the reserved stock. Stir gently, add the parsley and cover the pan. Bake in a preheated oven at 180 degrees for 15 minutes.
Good luck!!!!
Recipe : Nektaria Kokkinaki
Photo : Michalis Christodoulakis
Materials
20 large shrimps
500g barley
1,5L broth from the shrimp heads
80ml olive oil Gold Elasion
1 dry onion finely chopped
1 leek in thin slices
1 diced Florina pepper
1 horn pepper cut into cubes
2 fresh ripe tomatoes, scraped
1 tablespoon of tomato paste
100ml white wine
Salt pepper
1 tablespoon of parsley
