Greek-Style Shrimp and Orzo – Yiouvetsi | Akis Petretzikis

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Chef: Akis Petretzikis

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Hello guys and welcome to my cooking channel the recipe I will show you today is a herty seafood dish Greek style shm and orzo Yu Vetti creamy and thick tomato orzo wonderfully combined with tender shms for a complete meal comfor food to suit all taste so let’s begin

First of all I have to put my stock on because we need a nice stock for yvetti now I have a pot here and I will add all the carcasses of the PRS now I will add some Water bay leaf and some pepper yvetti is one of the most uh classic pasta this is in Greece instead of uh risoto in Greece we are making UTI almost with everything so this is a very Mediterranean and greeky food and I will make it as easy as

Possible do not think that if we overcooked overboiled the carcasses will give more flavor on the other hand actually the stock will become bitter so please boil the carcasses only for 15 minutes five okay now during that time we have to prepare all the other things and I have my

PR now as you can see my PRS are clean and nice and sexy and I will cut them in half this is a trick I’m always doing with PRS and streams because if I cook them as it is whole pieces then probably I will overcook them and two I will not

Have a lot amount of PRS and I won to have a lot of amount that’s why I’m always cut them in half lengthwise this way and it’s easier to cook and of course uh it’s more tasty the whole recipe because every single bite has has

A little bit of shm inside that’s why I cut them in half first of all I will cook my PRS a little bit just s them and give them a nice color take them out and add the onion in the garlic and de glaze the pan with oo the classic Greek

Alcohol and Carry On by sautéing the Oro when everything is ready I will add in gradually my stock and to the very end I will add the PRS inside easy cheesy right likeis now my PRS are ready and always be careful with the oil and the

PRS do not add oil into the pan you have to add oil to the steams so I will add some extra virgin olive oil salt and pepper and in Greece we don’t have a different name for PRS and streams we call them all garas that’s why I’m

Keeping changing the name of the PRS in the streams I know it’s a basic difference between PRS and streams so please do not judge me I will cook my PRS now and then I will cook my streams okay so you have to make sure that the

Pan is steaming because we want a very hot pan with few amount of PRS and cook them just for 1 minute we don’t want to overcook it that’s why my pan now is ready I will add my PRS and for God’s sake I will not stir them at all I just

Want them to put on the pan what do you think like now it’s like we’re cooking them on the grill but actually we don’t a very important important thing for the PRS about the salt please do not season the PRS for a long time season them and

Cook them straight away because if you season before 1 to two minutes then probably the PRS will become soy and not crispy this way the PRS caramelize to Perfection you see that how long it’s been since we add them into the pan 1 minute so we are ready I will take them out

It’s not completely cooked but we don’t want to cook them completely why because to the very very end we will add them into the Oro and they will carry on cooking there now I have my pan with all these juices on the pan we want those

Juices because this is Flavor now I will add more extra virgin and it’s time for Mr onion Mr G garlic and don’t be stingy with garlic we love garlic and PRS in grease and stir very well look at this what do you think I need a little bit

More olive oil yeah I can see that my pan is dry so it says to me AIS please give me some more olive oil and I just gave it and I will add a pinch of sugar we want some sugar because in a while we will add some tomato paste and actually

We need some sugar okay now what do you think likeis is the time for what time for fuzo the classic alcohol of Grease so please my alcohole is in and I will flap it that’s it we want to keep the flavor of the U inside now it’s time for m Oro

Tomatoes a little bit of tomato paste a huge Spoonful and of course our lovely stock so I will put the SI here and I will taking stock from my pot and adding into the pan now the same process as Roto we will add in gradually the stock

Inside the pan until the Oro is ready how long it will take not more than 10 to 12 minutes it’s not risoto it’s a oro oro is pasta so in 10 to 12 minutes my Oro will be ready my yvetti after that process what I’m going to do like

Is exactly to the very end I’m adding the PRS and everything should be perfect and nice and the sock actually smells grease is grease inside and grease here and grease here and grease here everywhere is grease because this is going to be one of the most signature dises of

Grease and my orzo is ready so at this point probably you understand that it’s not possible for somebody to give you the exact amount of the stock that you will need it depends from the heat from the pan from the Oro from everything so during the process of cooking I want you

To take a spoon and all the time testing the orzo okay the time that it will be ready it’s very easy to understand it’s almost ready is alend it is ready and we always calculating the time that the Oro will rest on the side now I

Will turn off my heat and as you can see the orzo carry on cooking and I want my feta also at this point as you can see my my Oro is very hot and I will add inside my PRS and with this heat actually we will cook

Through the pron okay now mix a little bit oh my God and now it’s time for seasoning we need salt and pepper normally you will add salt and pepper if you don’t add feta cheese but if you add feta cheese you have to add first the

Feta cheese and then try if you need more seasoning okay lies so I will add my feta cheese inside we want some feta cheese on oh my God feta cheese oo pron tomato thyme it’s something else now I will wash my hands and always remember when you’re cooking seafood you need to

Add acidity because that’s the way you can take 100% the flavor of the prongs okay my friend Lis you don’t need a lot just a squeeze of it and it will make a huge difference now we making an oo and at the very end instead of butter we adding a little bit

Of olive oil to prevent the Oro sticking okay mix everything together and I will remind you again that the Oro till now carry on cooking you got it because it’s very hot so we always turn off the heat 1 to 2 minutes earlier that’s why I told

You 10 to 12 minutes because normally the Oro takes about 14 minutes to be ready 14 to 15 and now it’s time to taste then we will add seasoning if needed this is something else oh my God oo PRS tomato thyme feta cheese everything is so balanced and it’s time

To serve and I will take a spula here and Li is let me know when to stop you want more come on this is a starter okay easily can be a starter now you want more more a little bit more yes that’s it and let’s finish off this lovely dish with some extra

Virgin freshly ground pepper and I always love to add some rocket to my rotos why because it’s crunchy it giving this uh freshness that I want and make the dish look absolutely stunning so gouret and if you are this person that you cannot live without feta

Then you can add a little bit more feta to the very end just a little bit is Enough the last uh twist with the lemon laes was a really something else it was so naughty because it gave this loveliness to the PRS okay now should I try from here or from here from here because you don’t want me to destroy your this huh okay you can take it and I

Will take the whole TR here yeah it’s fair you want that you take that I will take this one okay guys comment under in the video share this lovely recipe with your friends check my website ipic.com check also my social media accounts Instagram Facebook Twitter Viber and Tik Tok What else the

Recipe is something else my friend I hope you try it the prongs are perfectly cooked perfectly voila Me