ORZO WITH SHRIMP AND FENNEL
Categories Shellfish Poach Vegetarian
Yield makes 12 servings as part of a dinner
Number Of Ingredients 20
Steps:
- In a large heavy saucepan, combine the fennel, wine, water, oil, lemon juice, thyme, bay leaf, salt and peppercorns. Bring to a boil, reduce heat to a simmer and cook 10 minutes. Transfer fennel with a slotted spoon to a bowl, return pan to heat and boil cooking liquid until reduced to about 3 tablespoons. Strain through a fine sieve directly onto the fennel. Set aside. Bring a large pan of salted water to a boil and add orzo, bring back to a boil and cook according to package directions for al dente. Drain into a large colander and rinse under warm water. Drain; set aside in a bowl. Fill the pan with water again, add the shrimp, lemon juice and celery rib, cut up. Bring up to a simmer or just until shrimp turns pink. Immediately drain in a colander, rinse with cold water and drain again. Sauce: In a bowl stir together the parsley, anchovies, onion, capers, garlic, the oil and salt and pepper to taste. In a large bowl, combine the fennel mixture, orzo, green sauce and shrimp. Taste and add salt if needed and freshly-ground black pepper.
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