INGREDIENTS

• 1 package 7 THALASSES head on – shell on shrimp (500 gr)
• 1 packet of medium orzo
• 2 dry onions, finely chopped
• 1 bunch of spring onion
• 2 carrots, finely chopped
• 3 fresh tomatoes
• 2 cloves of garlic
• 1 fennel
• 80 ml ouzo
• 1 teaspoon sweet paprika
• 150 g feta cheese
• 2 bay leaves
• 20 gr of tomato paste
• olive oil
• zest of 1 lemon
• 1 chili pepper (optionally)

METHOD

Peel the heads and shells from the shrimps.

Put the shells in a small saucepan and sauté in olive oil.

Then, add the onions, carrots and tomato paste, and cook until lightly browned.

Pour the ouzo and let the alcohol evaporate. Then, add some water, the bay leaf and let it simmer for 30 minutes.

In another pot with a bit of olive oil, sauté finely chopped garlic, onion, carrot and fennel. When softened, add the barley and stir for a while. In the meantime, sauté the prawns in a frying pan and set aside.

After 30 minutes of boiling the broth, strain it through a sieve and slowly add it to the orzo. Then, add the grated fresh tomato and let it simmer until the orzo is ready. Season with salt, pepper and paprika and add the sautéed prawns.

Once ready, add chopped green onion, chili, lemon zest, some olive oil, and finally, grated feta cheese!

Margarita Nikolaidi
Chef