Loved dish that smells of musk, delicious, that turns an everyday meal into a celebration! Especially when we accompanied it with wine, we turned a simple day into a special day!
Let me say a few words about this dish. First of all, to say that in order to make this wonderful dish, we must necessarily make the broth (biscuit) where it will give all the flavor and aromas. The shrimp head gives the taste and aroma. So when we clean them (remove the small intestine from above) we keep the body separate from the head, because if it boils more than normal our shrimp ceases to be tender and tasty and turns into "rubber" and you become immune.
- 1 kg of shrimp
- 500 gr barley
- 1 carrot passed in the grater
- 1 zucchini cut into small pieces
- 1 onion, finely chopped
- Or chopped leeks
- 150 gr white wine
- 1 sc garlic
- Or crushed tomato pack
- 1 chopped red pepper
- 1 chopped green pepper
- A little chopped parsley
- Salt-pepper olive oil
For the shrimp broth (bisque)
- Shrimp heads
- 1 onion
- 1 carrot
- Or leek
- 1 sprig of celery
- 1 κ σ πελτέ
- olive oil
- 200g white wine
We first start making the broth so that we have it ready for the preparation of our food.
- Heat the olive oil in a saucepan and add the shrimp heads. Let them cook well, stirring constantly.
- Then add the pulp, rubbing it on the heads of the shrimp and on the bottom of the pot. Add our vegetables, coarsely chopped and quench with wine. Allow the alcohol to evaporate and then add water, peppers and lower the heat. Let simmer for 30'-40 'minutes. Then strain the broth through a sieve and press our ingredients to get as much broth as possible.
- Pour a little olive oil in a saucepan and sauté our vegetables. Once they get colored, add our shrimp and sauté for 1-2 minutes at a time. Quench with wine, and remove the shrimp and keep them in a warm place covered.
- Then add our barley, crushed tomatoes, hot broth, and lower the heat.
- Let it simmer for 10 minutes and then close your eyes. Add our shrimp with their zoumaki that will have come out while they were sitting, season with salt and pepper and add a little parsley.
-calculate the liquids with the barley 1 to 3.
-when we serve our barley it should be juicy because as it stands it absorbs moisture.
-when we sauté the heads for the broth, we chew them with our ladle so that they take out all the material that is hidden inside their heads.