Shrimp, Orzo, and Zucchini With Ouzo and Mint
Summertime means bountiful gardens — but sometimes we have trouble keeping up with the bounty. Zucchini is the classic culprit. We’re here to help. We cook it into a creamy orzo pasta paired with plump shrimp, fresh mint, and briny feta cheese.
In her acclaimed cookbook Aegean, Crete-born London chef Marianna Leivaditaki coaxes orzo pasta to a rich, creamy texture, as if making risotto. A broth of brandy, aromatic vegetables, and shrimp shells is the cooking liquid for the orzo, infusing the dish with richness and subtle sweetness. The shrimp are added only after the orzo is al dente, so they remain plump and tender. Our adaptation takes a simpler approach to the cooking and calls for fewer ingredients but retains the delicious, bracing flavors of Leivaditaki’s creation.
Ouzo, the Greek anise-flavored spirit, is added at the very end of cooking to accentuate the licorice notes of the fennel seed.
Look for small to medium squash (ones that weigh 6 to 8 ounces each), as they have fewer seeds to remove. To seed the zucchini, use a small spoon to scrape along the center of each half.
Also, when simmering the shrimp broth, take care not to let it boil or simmer vigorously or the liquid will evaporate too quickly and the finished volume will be too slight.
3 tablespoons extra virgin olive oil, divided
1 pound extra large (21/25 per pound) shrimp, peeled (tails removed) and deveined, shells reserved
3 medium celery stalks, roughly chopped
1 medium red bell pepper, stemmed, seeded, and roughly chopped
1 medium yellow onion, roughly chopped
3 bay leaves
Kosher salt and ground black pepper
¼ cup brandy
1 cup orzo
2 medium zucchini (about 1 pound total), halved length-wise, seeded, and thinly sliced crosswise
1 pound ripe plum or cocktail tomatoes, cored and roughly chopped
1 teaspoon fennel seeds, lightly crushed
1 tablespoon plus 1 teaspoon ouzo
1½ teaspoons grated lemon zest
½ cup lightly packed fresh mint, chopped
Set a large pot over medium-high heat, add 1 tablespoon of oil, and heat until shimmering. Add the shrimp shells and cook, stirring just once or twice, until bright pink and dry, 3 to 4 minutes. Add the celery, bell pepper, onion, bay, and ¼ teaspoon salt, then cook, stirring occasionally, until the vegetables begin to release moisture, 2 to 4 minutes. Add the brandy and scrape up any browned bits. Add 4 cups water, bring to a boil, then reduce to medium and simmer, uncovered, for 30 minutes.
Cool for about 10 minutes, then strain through a fine mesh sieve set over a 1-quart liquid measuring cup or medium bowl; press on the solids to extract as much liquid as possible (discard the solids after straining). You should have about 3 cups strained broth.
Season the shrimp with salt and pepper; set aside. In a 12-inch skillet over medium heat, add the remaining 2 tablespoons oil and heat until shimmering. Add the orzo and stir to coat. Add the zucchini, tomatoes, fennel seeds, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring often, until the tomatoes begin to release their liquid, 3 to 5 minutes. Add 1½ cups shrimp broth and bring to a simmer over medium-high heat. Cook, uncovered and stirring often, until most of the liquid has been absorbed, about 6 minutes; reduce the heat as the mixture thickens.
Add another 1 cup broth and cook, stirring vigorously and adjusting the heat to maintain a simmer, until the orzo is tender and the consistency is slightly soupy, 3 to 6 minutes. Add the shrimp and another ¼ cup broth, then cook over medium heat, stirring occasionally, until the shrimp are opaque throughout, about 3 minutes.
Remove the pot from the heat. Remove and discard the bay, then stir in the ouzo and lemon zest. If desired, thin the consistency by stirring in additional broth, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the mint.
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