If you used to read this blog, you might know that I love books, and own a big chunk of cookbooks.
My family (including my Husband) loves pasta
a bit too much. So even though my daughters still love to add ketchup to theirs, with shredded cheese, I do my best to add some variation (I refuse to eat pasta at dinner every day).
So I decided to dust one of my cookbooks, «Everyday pasta with Giada», I began to add post-its on the recipes I was most attracted to (pleasing everyone is not an easy task). Something I like about this book is its diversity. Some really simple recipes and some more complex ones.
I finally decided to give a try to this small pasta that look like rice, called orzo.
I adapted it, but you’ll see that in the recipe.
Orzo pasta with safran and shrimps
- 400 g orzo
- 1 L chicken stock
- 1 teaspoon saffron pistils
- 400 g deveined and shelled shrimps
- 1/2 lemon, juiced
- Olive oil I used basil infused oil
- 1 small onion
- Butter optional
- Parmesan, grated
- Soy dauce
Boil the chicken stock in a saucepan.
Once boiling, add saffron pistils (reduce heat, and let them bloom for about 5 minutes).
Put the heat at an higher temperature, add orzo. Remontez le feu sur plus fort, et ajoutez l'orzo. Keep an eye on it, taste regularly to know when it's cooked.
When the pasta is al dente, strain. Add a little butter (optional).
While the pasta is cooking, peel and mince the onion.
Brown it in a little olive oil, until translucent.
Add the shrimps to the onion, mix well. Just before they are done, add the lemon juice and the splash of soy sauce.
In a serving bowl, mix the pasta with the shrimp mixture.
Sprinkle with parmesan (powder or petals) and a little bit of parsley.