{"id":278570,"date":"2018-05-17T12:00:00","date_gmt":"2018-05-17T10:00:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/kritharoto-with-shrimps"},"modified":"2018-05-17T12:00:00","modified_gmt":"2018-05-17T10:00:00","slug":"kritharoto-with-shrimps","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/kritharoto-with-shrimps\/","title":{"rendered":"Kritharoto with shrimps"},"content":{"rendered":"
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\nI just came back from a fabulous culinary trip in Greece, on the island of Tinos in the Cyclades. A trip that I will publish very soon. On the way back I stopped in Athens where I ate a delicious dish: kritharoto with shrimps. I set out to make it again in the workshop to give you the recipe. Visually, it’s a bit complicated to take a picture of, but the dish is just excellent! Trust me, especially if you like shrimp. For once in my cooking blog, I’m using the little ourzo pasta, or bird tongues, which finally have many names depending on where they come from. It is prepared a bit like a risotto, with a broth full of flavor. <\/div>\n<\/div>\n
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\nRecipe for 4 people: <\/div>\n
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