Orzo With Shrimp And Fennel

  1. In a large heavy saucepan, combine the fennel, wine, water, oil, lemon juice, thyme, bay leaf, salt and peppercorns. Bring to a boil, reduce heat to a simmer and cook 10 minutes. Transfer fennel with a slotted spoon to a bowl, return pan to heat and boil cooking liquid until reduced to about 3 tablespoons. Strain through a fine sieve directly onto the fennel. Set aside.
  2. Bring a large pan of salted water to a boil and add orzo, bring back to a boil and cook according to package directions for al dente. Drain into a large colander and rinse under warm water. Drain; set aside in a bowl.
  3. Fill the pan with water again, add the shrimp, lemon juice and celery rib, cut up. Bring up to a simmer or just until shrimp turns pink. Immediately drain in a colander, rinse with cold water and drain again.
  4. Sauce:
  5. In a bowl stir together the parsley, anchovies, onion, capers, garlic, the oil and salt and pepper to taste.
  6. In a large bowl, combine the fennel mixture, orzo, green sauce and shrimp. Taste and add salt if needed and freshly-ground black pepper.

fennel bulbs, white wine, water, extravirgin olive oil, lemon juice, thyme, bay leaf, salt, peppercorns, orzo pasta, shrimp, celery, italian parsley, anchovy, red onion, capers, garlic, extravirgin olive oil, lemon juice

Taken from www.epicurious.com/recipes/member/views/orzo-with-shrimp-and-fennel-1200329 (may not work)

Another recipe

Switch theme