INGREDIENTS

For the kritharaki

• 250 g medium kritharaki (orzo)
• 25 g onion
• 20 g white wine
• 250 ml chicken or shrimp stock
• 50 g butter
• 100 g parmesan cheese, grated
• 30 g chives, finely chopped

For the shrimp & coconut milk base

• 1 pack 7 THALASSES 31/40 blanched peeled tail-on shrimp
• 1 pack 7 THALASSES red-fish
• 25 g onion, finely chopped
• 10 g garlic, finely chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. chili, de-seeded and finely chopped
• 1 Tbsp spring onion, finely chopped
• 30 g white wine
• 150 ml chicken or vegetable stock
• 200 ml coconut milk
• 2 tsp. curry powder

METHOD

In a shallow pan, sauté the onion and the orzo in a little oil for three minutes over a medium heat. Add the wine. Bring to the boil and remove from the heat. Set aside so that the orzo absorbs the liquid.

At the same time, start the shrimp base by heating a small amount of oil in a saucepan and sautéing the onion, garlic, and ginger.

De-glaze with the wine. Add the stock and the coconut milk, followed by the curry powder. Season with salt and pepper, and continue cooking over a low to medium heat for 10 minutes. Rinse the shrimp, leave them in a colander, and fillet the fish, cutting it into small pieces.

Once the base is ready, add the kritharoto to the sauce and continue stirring over a medium to high heat. At this stage it is important not to stop stirring. Continue cooking for 10 minutes and if more liquid is necessary gradually add a little extra stock. Five minutes from the end, add the shrimp and the filleted fish.
Remove from the heat and stir in the butter, parmesan and chives.

CHEF GEORGE ECONOMIDES
BlueFish, Vouliagmeni