- 4 tablespoons of olive oil
- 12 large shrimp or 24 smaller shrimp
- 1 onion
- 4 garlic cloves
- 1,7 liter of water
- 6 bay leaves
- a good pinch of saffron pistils
- 40g of butter
- 3 tablespoons of olive oil
- 1/2 white onion
- 350g of “bird tongue” pasta, risetti, ourzo, riseni
- 150ml of white wine
- 1 tomato
- 50g grated cheese (kefalotyri to stay in Greece, or parmesan for simplicity)
- a little bit of chives
- salt pepper
Heat over high heat and place shrimp on top. Here I only put 6 because I made half of my recipe, but follow the proportions for 4!
Season with salt and pepper.
After 2 minutes, turn them over to cook the other side still on high heat!
A nice coloration and it’s already over for the shrimps.
Still on a fairly high heat, brown them in the shrimp juices with the chopped garlic.
Peel the shrimp.
Put the “shrimp peelings” in the pan. Let cook for 5 minutes.
Pour the mixture into a saucepan with the water and saffron and cook over moderate heat.
Add the bay leaves.
Let simmer for a good 20 minutes. It already smells great!
For the pasta, here they are ! You will find them quite easily in the shops. They have many names depending on the region or country concerned.
In a large saucepan, pour the butter, olive oil and half an onion, finely chopped.
Let cook over moderate heat.
Pour in the pasta.
Then cut it into small pieces.
Pour it into the pan with a little chopped chives.