Orzo with Shrimp, Tomato, and Ouzo

Ingredients

• large shrimp500 g, peeled and deveined
• orzo300 g
• crushed tomatoes400 g can
• yellow onion1, finely diced
• garlic4 cloves, sliced
• ouzo60 ml
• fish or vegetable stock600 ml, warm
• extra-virgin olive oil3 tbsp
• flat-leaf parsleya small handful, chopped
• lemon1, cut in wedges
• red pepper flakes1/4 tsp
• fine sea saltto taste
• black pepperto taste

Steps

1. 1

   Pat and season the shrimp.

   Pat the shrimp dry and season with salt and pepper. Set aside while you build the base.

2. 2

   Cook the onion until translucent.

   Warm 2 tbsp olive oil in a wide, deep skillet over medium heat. Add the onion with a pinch of salt and cook until translucent, about 6 minutes.

3. 3

   Cook garlic and red pepper flakes.

   Stir in the garlic and red pepper flakes and cook for 30 seconds, then pour in the ouzo and let it bubble down to a glaze.

4. 4

   Simmer tomatoes and cook orzo.

   Add the crushed tomatoes and warm stock, bring to a simmer, then stir in the orzo. Cook uncovered, stirring often, until the orzo is tender and the sauce is loose and glossy, 10 to 12 minutes.

5. 5

   Cook shrimp on top of orzo.

   Nestle the shrimp into the orzo, drizzle with the remaining oil, and cover. Cook just until the shrimp curl and turn opaque, 3 to 4 minutes.

6. 6

   Scatter with parsley and serve with lemon wedges.