Orzo With Shrimp And Fennel

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Sauce:

5. 5

   In a bowl stir together the parsley, anchovies, onion, capers, garlic, the oil and salt and pepper to taste.

6. 6

   In a large bowl, combine the fennel mixture, orzo, green sauce and shrimp. Taste and add salt if needed and freshly-ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.