It has not been long since I discovered the orzo mass, but it has already become one of my darlings.
It has a shape very similar to the rice grain, but a little bigger and softer.
Then, make dishes similar to risotto, replacing rice with pasta.
The result is a risotto-like dish, but softer to the mouth.
It's really a pleasant surprise!
The technique is different from that of risotto. Instead of cooking everything together, you need to cook the separated orzo and put everything together to the end.
The recipe that I share with you today is an incredible shrimp version.
It is a versatile dish because, being of mass, it is great for cold days.
However, because of the mint touch at the end, it is fresh enough for summer evenings as well.
Orzo with Mediterranean shrimp
- 285 g Shrimp
- 2 Garlic Teeth
- 1 Lemon
- 2 Tomate
- 60 g Spinach
- 150 g Orzo
- 30 g Feta Cheese
- 8 g Mediterranean seasoning *
MISE EN PLACE
Season the shrimp with salt, real pepper and the Mediterranean seasoning.
Chop the garlic.
Squeeze 1 / 2 lemon and cut the other half into quarters.
Chop the tomato.
Boil a medium saucepan with water and salt.
Add the orzo to the pot of boiling water and cook over medium heat for an 10 minutes.
Heat olive oil in a frying pan. Add the shrimp and cook for an 3 minutes.
Remove the shrimp from the frying pan and set aside.
To the same frying pan, heat olive oil and add garlic and tomato. Cook for a minute.
Add the spinach and lemon juice.
As soon as the spinach wilts a little, go back with the shrimp.
Add baked orzo and feta cheese.
Serve with the mint leaves on top and the lemon wedges aside.
* Mediterranean Seasoning: You can make your seasoning by adding dehydrated garlic, cumin, ground black pepper, paprika, oregano and basil. You can start by mixing in equal parts and add more or less of the ingredients on this list that you prefer.