Orzo Pasta Seafood Casserole (Giouvetsi) with basil and tsipouro – Kalamata Papadimitriou

Orzo Pasta Seafood Casserole (Giouvetsi) with basil and tsipouro

Vangelis Driskas, Chef

Serves 4


1 pack of medium orzo pasta
4 tablespoons finely chopped onion
2 tsp. garlic paste with olive oil
500 gr shrimps
500 gr fresh mussels in their shell
5-6 sprigs fresh basil
½ bunch of parsley
Two shots of tsipouro
2 tablespoons balsamic cream with lemon and orange Kalamata Papadimitriou
olive oil

Clean the prawns and mussels. Remove and keep the prawns’ heads. In a little olive oil sauté half of the onion and the garlic paste, add the orzo pasta and 1 ½ liter of hot water; boil the pasta for the time indicated on the package.
In another pan add a little olive oil; fry the remaining amount of onion and garlic pulp, the prawns’ heads and the mussels. Pour in the tsipouro, cover and leave for a few minutes until the mussels open. Add the peeled prawns and balsamic cream and leave for 1-2 minutes on high heat.
Purée the basil and parsley in a blender with the mussels sauce adding 2-3 tablespoons of water. Pour the mixture into the cooked pasta and toss.
Remove the heads of prawns from the sauce and serve with the orzo pasta.

Source: http://www.gefsisfysi.gr

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