Preparation
First, remove the heads from the shrimp and boil them in a pot with 1.5 liters of water and half a tablespoon of salt for ten minutes. Strain and keep the broth for the orzo (giouvetsi).
To clean the shrimp, detach the legs and remove the shell. Press gently at the tail and pull towards you to remove it. Using a knife, make a shallow cut along the back and remove the vein.
In a deep pan, sauté the olive oil with the onion and leek. Add the peppers and stir until glossy.
Deglaze with the wine and let it evaporate. Add the tomato paste, tomatoes, and spices, and cook over medium heat for five minutes. Add the orzo and stir well.
Transfer the mixture to a casserole dish or baking tray. Add the shrimp and pour in the reserved broth. Gently mix, add the parsley, and cover the dish. Bake in a preheated oven at 180°C (350°F) for 15 minutes.
Good luck and enjoy!
Recipe by: Nektaria Kokkinaki
Photo by: Michalis Christodoulakis
Ingredients
20 large shrimp
500g orzo pasta (kritaraki)
1.5L shrimp head broth
80ml Gold Elasion olive oil
1 dry onion, finely chopped
1 leek, thinly sliced
1 Florina pepper, diced
1 horn pepper, diced
2 fresh ripe tomatoes, grated
1 tablespoon tomato paste
100ml white wine
Salt and pepper to taste
1 tablespoon parsley
