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Shrimp Giouvetsi

September 27, 2010

I’ve been cooking up a storm again, but not posting up a storm, obviously.  I have been trying to eek out the last veggie

shrimp giouvetsi

loaded recipes of summer before I turn to heavier winter dishes.  And this one is a great example.  It’s a baked shrimp and orzo dish from Kalfogas, which is a great quick weeknight meal.  It it’s really flavorful from the quick shrimp stock you make, and bakes quickly in the oven.  In fact, it baked a lot faster than the recipe called for…maybe 20 minutes.  This has a lot of fresh dill in it, which I like, but even I could have cut back on it.  If you’re dill adverse, I would cut it back to 1 tablespoon.  This would great served with a green salad, but we just ate it on it’s own.  Serves 4.

Directions:

1 lb shrimp, shelled and deveined

4 c water

2 T olive oil

5 cloves of garlic, finely chopped

1/4 red pepper, diced

1/4 green pepper, diced

1/4 c grated carrot

2 T chopped fresh parsley

1 t fresh thyme leaves

1 ripe tomato or 1 T tomato paste

1 c orzo

1/4 c dry white wine

shrimp stock (made from the water and shrimp shells)

salt and pepper to taste

pinch of red pepper flakes

1/2 t dried Greek oregano

2 T chopped fresh dill (or less if you prefer)

Directions:

Preheat oven to 375 degrees.  Peel the shells off the shrimp (leaving the tails on) and place the shells in a pot with about 4 cups of water. Add a pinch of salt and bring to a boil, then simmer for 20 minutes and shut the heat off (the liquid will reduce to about 3 cups).  Devein the shrimp and rinse, strain and place in the fridge until use.

Heat olive oil over medium high heat in a skillet and add the scallions, garlic, diced red and green peppers, carrot, thyme leaves and a pinch of salt.  Saute the vegetables for about 5-7 minutes or until softened.

If using a fresh tomato, remove the skin from the tomato by cutting an X in the bottom, then boiling it for about 2 minutes.  Remove from the water and the skin will peel off, then dice the tomato.  Add the diced tomato or tomato paste into the skillet and stir for a minute.  Then, add the orzo and stir for a couple of minutes or until toasted and kernels begin sticking to the pan.  Add the white wine and deglaze the pan while stirring for a couple of minutes.  Strain the shrimp stock and discard the shells, then add the hot shrimp stock into the skillet and bring to a boil, then shut off heat. Adjust seasoning with salt and pepper and add a pinch of red pepper flakes.

Transfer the mixture into a casserole dish and bake for 20-25 minutes or until almost all the liquid has been absorbed. Remove the casserole from the oven and add the dried Greek oregano and chopped fresh dill and stir in.  Place the shrimp over the orzo and place back in the oven for about 5 minutes until the shrimp are pink and just cooked through.  Serve hot.

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