2cups(500ml) vegetable stockuse bouillon powder or a stock cube
1lb(450g) raw shrimpshelled and deveined
3tbspflat leaf parsleyfinely chopped
Melt the butter in a large pan over high heat. Lower the heat when it is foaming and add the onion. Cook, stirring, until softened.
Add the garlic and continue to cook for a couple of minutes. Stir in the orzo and cook so that it is coated in the butter. Add the seasonings, bay leaf and the wine. Cook until the aroma of the wine disappears and the liquid is absorbed.
Stir in the tomatoes, add the hot stock and bring to a rolling simmer. Lower the heat, cover the pan and cook for 12-15 minutes, stirring occasionally. The orzo should be al dente.
Add the shrimp and lemon zest and stir to combine. Cover the pan and cook until the shrimp turn pink, a few minutes.
Discard the bay leaf. Stir in the parsley and capers and taste, adjusting the seasoning as needed. Serve immediately!
Store in the fridge for 2-3 days, reheating with a splash of water before serving.