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Giouvetsi with shrimp and tomato sauce

Recipe by: Vaggelis Driskas
preperation 10΄ Preparation
cup 25΄ Cooking
hat medium Difficulty
dish 4 Portions

MISKO Risoni Medium (Orzo Medium)

500 g MISKO Risoni Medium

500 g shrimp, cleaned, with the heads

1 onion, finely chopped

2 cloves of garlic, grated

60 ml white wine

500 g grated tomatoes

2 tbsp. tomato paste

4 tbsp. parsley, finely chopped

1 liter water

fresh basil

1 tbsp. sugar

olive oil


freshly ground pepper

materials METHOD

In a pot, heat up 3-4 tbsp. olive oil and sauté the onion and the garlic.

Add the heads of the shrimp, salt and pepper and cook for a few minutes on high heat.

Add the wine, the crushed tomatoes and tomato paste, parsley and 1 liter of water.

Cook on high heat for a few minutes and as soon as it comes to a boil, add the MISKO Risoni Medium. Cook on medium heat for as long as indicated on the package, stirring occasionally.

In a pan, saute the bodies of the shrimp with 2 tbsp. olive oil. Cook on high heat for 2 minutes adding salt and pepper to taste.

Add the shrimp to the cooked risoni, stir and serve sprinkled with fresh basil.

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