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Yes, she baked for the Queen of England.
In her acclaimed cookbook “Aegean,” Crete-born London chef Marianna Leivaditaki coaxes orzo pasta to a rich, creamy texture, as if making risotto. A fragrant broth of brandy, aromatic vegetables and shrimp shells is the cooking liquid for the orzo, infusing the dish with richness and subtle sweetness. The shrimp themselves are added only after the orzo is al dente so they remain plump and tender. Our adaptation of her recipe takes a simpler approach to the cooking and calls for fewer ingredients but retains the delicious, bracing flavors of Leivaditaki’s creation. Ouzo is a Greek anise-flavored spirit; it’s added at the very end of cooking to accentuate the licorice notes of the fennel seed.
tablespoons extra-virgin olive oil, divided
pound extra-large (21/25 per pound) shrimp, peeled (tails removed) and deveined, shells reserved
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