Orzo risotto with shrimp and ouzo

Peel the shrimp, keep the shells and remove the vein.

Place the shells in a pot with 700 ml water and boil for 20 minutes. Strain and keep the stock warm.

In a wide pot, heat the olive oil and sauté the onion for 2–3 minutes until softened.

Add the garlic, pepper and zucchini and sauté for 2 minutes.

Add the tomato paste and paprika, stir for 30 seconds and deglaze with the ouzo. Let the alcohol evaporate for 1 minute.

Add the orzo and stir so it is well coated with oil.

Add the concassé tomatoes, salt and pepper and start adding the warm stock gradually, stirring, as with risotto.

Cook for 10–12 minutes until the orzo is al dente and creamy. (if needed, try extra water)

Add the shrimp and cook for another 3–4 minutes, until they turn pink and are cooked through.

Remove from the heat, add the lemon zest and stir.