1 In an ovenproof pot, pour 2 generous tablespoons of olive oil. When it's nice and hot, add your shrimp tails, salt and pepper. Cook for 1 minute on each side, then remove them to a plate, leaving the remaining fat in your pot.
2 Preheat your oven to 355°F (180 °C) (350 °F).
3 Add another tablespoon of olive oil to your pot and add all your vegetables. Salt them and let them sweat gently covered for 10 minutes. Then add the orzo, pour in 3.4 cups (80 cl) of broth (if possible) or spring water, add the turmeric, and taste. Bring to a boil, then arrange your shrimp on top, cover, and put in the oven for 25 minutes. Remove from the oven and let it sit covered for another 10 minutes.
4 While that's going, arrange your olive slices around your plates.
5 Uncover your pilaf, use a ring mold to form it in the center of each plate. Top with your shrimp and garnish with a small bunch of basil. I used small olives from Catalonia, which is where this recipe gets its name. Of course, you can also serve this pilaf cold as a composed salad.
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