Parmesan orzo with shrimp & roasted cherry tomatoes

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INGREDIENTS

300g medium orzo

12 large shrimp, cleaned

50g cherry tomatoes

1 tsp finely chopped chives

20g fresh thyme

1 lime

40g butter

40ml olive oil

40g ouzo

200g Parmesan Cream (Art. 55153)

50g Onion Confit (Art. 55190)

20g Shellfish Stock Base (Art. 43911)

1 tbsp Garlic Paste (Art. 55014)

100g Professional Tomato Sauce (Art. 55213)

COOKING INSTRUCTIONS

Cut the cherry tomatoes in half and marinate with a little garlic paste, olive oil, and fresh thyme. Roast at 150°C for approximately 25 minutes.
Dissolve the Shellfish Stock Base in 1 litre of water and bring to a boil.
In a saucepan, lightly sauté the orzo with the Onion Confit, then deglaze with the ouzo.
Once the alcohol has evaporated, add the Professional Tomato Sauce and gradually incorporate the stock, stirring continuously until the orzo is cooked al dente.
Remove from the heat and finish with the Parmesan Cream and a knob of butter, stirring constantly until smooth and creamy.
In a hot pan with a little butter, sauté the seasoned shrimp with Garlic Paste and fresh thyme. Remove from the heat and finish with lime zest and juice.
Plate the orzo in a deep dish, top with 3–4 shrimp and the roasted cherry tomatoes. Finish with a drizzle of olive oil and finely chopped chives.