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Title: Bernard's Shrimps Kritharoto
Categories: Pasta, Seafood, Vegetables, Wine, Cheese
Yield: 4 Servings

11 oz Orzo pasta; uncooked
1 lg Fine chopped onion
2 Spring onions; white part
2 lg Peeled, chopped tomatoes
1 cl Garlic; minced
16 Peeled 'Symi' shrimp (large
- shrimp)
1 Basil sprig
1 Bay leaf
1/2 c Olive oil
1/4 c White wine
6 c Fish broth
120 g Grated Gruyere
1 oz Butter
Salt & Pepper

Sauté the onion, the spring onions and the garlic in
olive oil.

Add the orzo pasta, stirring and add the wine.

Once the alcohol is evaporated, add the chopped
tomatoes, the bay leaf, the basil, the salt and pepper
to taste.

Then add little by little the fish broth stirring until
all of the broth is absorbed.

Two or three minutes before removing the food from the
heat, add the shrimp.

Let the shrimp turn pink- don’t over cook.

Remove the pan from the heat, add the Gruyere cheese and
butter, stir well to coat the ‘Kritharoto’ and serve on
a hot dish.

Bernard Laurance | "Cooking with Bernard".

RECIPE FROM: http://honestcooking.com

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