INGREDIENTS

For the shrimp:

• 1 pack VANNAMEI Shrimp 80/120 (7 THALASSES)
• A little olive oil
• 30 ml lemon juice
• Zest of 1 lemon
• Salt & pepper

For the orzo:

• 1 litre vegetable stock
• 3 tbsp olive oil
• 250 g medium orzo pasta
• 1 medium onion
• 1 garlic clove
• 2 small carrots
• A little fennel
• A little fresh thyme
• ¼ tsp turmeric
• 70 ml ouzo
• 20 g butter
• 1 tbsp cream cheese
• A little parsley for serving

METHOD

Defrost and drain the shrimp well. Place them in a bowl and add the olive oil, lemon juice, lemon zest, salt, and pepper, then mix well.
Heat a frying pan and add the shrimp. Sauté for 1 minute and remove from the heat.
Finely chop the onion, garlic and fennel, and cut the carrot into small cubes.
In another pot, heat the olive oil. Add the vegetables and sauté over medium heat for about 2–3 minutes, until softened.
Add the orzo, turmeric, and thyme and stir. Deglaze with the ouzo and allow the alcohol to evaporate. Season with salt and pepper, stir, and begin adding the hot vegetable broth gradually.
Allow the orzo to absorb the broth each time before adding more. Continue this process until the orzo is cooked and creamy but not completely dry.
Just before removing the pot from the heat, add the shrimp along with their juices.
Stir for 1 minute and then remove the pot from the heat.
Add the butter and cream cheese and mix well. If needed, add a bit more broth so the orzo doesn’t dry out. You can add extra butter or cream cheese if you prefer a creamier texture.
Serve immediately with a sprinkle of chopped parsley.

Recipe by food blogger Eugenia Trousa (@letstreatouselves.gr)