Shrimp with Orzo

Von Sip and Feast · 30 Min.

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Zubereitung

1. Put the shrimp, baking soda, red pepper flakes, 2 tablespoons olive oil and salt in a bowl, mix well, cover and set aside for at least 10 minutes.
2. Heat a large pan over medium heat with the remaining olive oil. When it shimmers, add the shrimp and cook 1–2 minutes per side until almost cooked through. Transfer to a plate and cover with foil.
3. In the same pan, heat the extra virgin olive oil over medium heat. When shimmering, add the onion and a pinch of salt and cook 5–7 minutes until soft and translucent. Add the garlic and cook 1–2 minutes until fragrant.
4. Add the orzo and stir to coat it in oil. Toast for 3 minutes, then add the chicken stock and bring to a boil.
5. Once boiling, cover, lower the heat to low and cook 12–15 minutes until the orzo is tender and most of the liquid is absorbed.
6. Uncover and stir in the olives, lemon juice, lemon zest and cooked shrimp. Take off the heat and stir in the parsley and feta. If the orzo is dry, add a little more stock and olive oil. Adjust salt and pepper to taste.

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KnoblauchZwiebelKäseZitroneNudelnGarneleOliveFeta