Drive in Greece! Taste the World!
  • Home
  • Recipes
  • Orzo Risotto with shrimps, basil pesto and katiki of Domokos

Orzo Risotto with shrimps, basil pesto and katiki of Domokos
A taste full of seafood aromas

0 0

Share it on your social network:

Or you can just copy and share this url
Orzo Risotto with shrimps, basil pesto and katiki of Domokos

Ingredients

INGREDIENTS FOR 4 PERSONS
16 shrimps No. 2, cleaned
300 g Orzo moderate
150 g Tomato fresh, cut
4 tsp. basil pesto
80 g cow butter cut into cubes
Kefalograviera cheese
5 tsp. chives
3 shots olive oil
Sea salt
80 ml Freshly ground pepper
white wine
4 tbsp. katiki cheese of Domokos
FOR THE BISQUE 300 ML
1 dry onion cut into pieces
1 Carrot cut into slices
1 branch celery cut in pieces
1 tbsp. tomato paste
80 ml white wine
hot water
  • Difficulty: Medium

Ingredients

  • INGREDIENTS FOR 4 PERSONS

  • FOR THE BISQUE 300 ML

Narration

Orzo Risotto with shrimps, basil pesto and katiki of Domokos

A taste full of seafood aromas

Faliro has been famous since ancient times for its beautiful sea, the unique sunsets and delicious fish.

A group of people who know Greek gastronomy and want to promote our gastronomic culture, honouring the producers,they have created in Flisvos P. Faliro a unique restaurant that is also a showroom of products. Thus, the consumers would be able to get informed and taste exquisite Greek products and of course to supply them for their home. In the restaurant, they use excellent raw materials for the preparation of delicious creations.Deliniko Φλοίσβος

Soon we will know about the events program, since cooks and producers will come from all over Greece to present us their creations.

Delliniko, Posidonos Street 32, Flisvos tel. 2109843315

Orzo Risotto with shrimp, basil pesto and katiki of Domokos

By Makis Mertzakis, executive chef of restaurant Delliniko, Flisvosγαρίδες κριθαρώτο

Steps

1
Done

We clean the shrimps and leave only the tail. Clean the intestine on the back with a sharp knife.

2
Done
40 '

HOW WE COOK THE BISQUE OR SEAFOOD BROTH

We rinse the heads of shrimps, sauté them with olive oil, chopped onion, 1 carrot, little celery and 1 tbsp. tomato paste. We quench with wine and, after evaporating the alcohol, add warm water until the shrimps are covered and a little more. We simmer in low heat for 40 minutes, strain and keep the broth.

3
Done
8 '

In a moderate pot, boil water with salt and once it seethes, pour the orzo and let it simmer for 8 minutes.

4
Done

We strain it and pour 1 tbsp. olive oil to avoid sticking.

5
Done
2 '

In a deep frying pan, sauté the shrimps in olive oil for 2 minutes and flip them with the tongs until they get a brown colour.

6
Done

We deglaze with white wine and add the bisque, orzo, tomato and basil pesto, salt, pepper.

7
Done

Once the liquids are absorbed, remove from the heat and add the butter, parmesan cheese, chive and mix them.

8
Done

We serve with a spoonful of katiki Domokos on each plate.

Sissy N.

τσιπούρα
previous
Baked sea bream with aromatic herbs
μύδια
next
Fresh steamed mussels of Kleidi

Add Your Comment