All posts tagged: giouvetsi

langoustine and shrimp giouvetsi

Shrimp and Langoustine Giouvetsi

Giouvetsi is a typical Sunday dish. It is usually  beef cooked with orzo in a clay pot, and one of the horrors of my childhood. I could not stand the slippery texture of it, or the suspicious sense of ‘comfort’ it was supposed to convey. As a famous greek dish, giouvetsi is of course appreciated by many, but I, as a grown up never looked back or tried to compromise! So I was reluctant to try this ‘seafood’ giouvetsi, in one of our favourite seafood restaurants. It turned out however that this is a giouvetsi only by name; it tastes more like a risotto. We have tried to reverse- engineer the recipe and this is the variant we use. (Adapted from a recipe by Argiro Barbarigou) Serves 3-4 For the giouvetsi 500g langoustines or shrimps (or both), shelled and deveined 1/2 cup olive oil 1 carrot (80g), cut into small cubes 1 courgette (80g),cut into small cubes 1 onion (100g), cut into small cubes 1 garlic clove, finely sliced 1/2 cup dry white wine 2 tomatoes (200g), blanched, peeled …