Karavides

Orzo, Crawfish, San Marzano Tomato, Fennel, White Onion, Parsley

Chef Kathryn McCoart formerly of Bar Vlaha | Brookline, MA

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Adapted by StarChefs | May 2024

INGREDIENTS

Neutral oil
1 tablespoon diced fennel bulb
1 tablespoon diced white onion
1 teaspoon chopped shallot
1 teaspoon chopped garlic
¼ teaspoon red chile flake
Kosher salt
Ground black pepper
2 ounces Ouzo
2 cups San Marzano peeled tomatoes, stewed and puréed
2 tablespoons unsalted butter
2½ cups orzo, cooked al dente
1½ ounces lemon juice
4 ounces picked Louisiana crawfish tails
Chopped parsley

METHOD

In a large sauté pan over medium-high flame, heat oil. Add fennel and onions. Sauté until soft, then add shallots, garlic, and chile flakes. Season with salt and pepper. Sauté until vegetables are soft and lightly browned. Deglaze pan with Ouzo and cook until alcohol has been cooked off. Add tomato purée and stir until combined. Add butter and orzo. Reduce heat and cook until orzo has absorbed liquid. Stir in lemon juice, crawfish, and a pinch of chopped parsley. Taste and adjust seasoning with salt and pepper. Spoon mixture into a serving bowl and serve.

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