Greek Kritharoto (Orzo pasta) with Shrimps and Feta is a delightful dish that brings joy and flavor to your table. With its simple yet delicious combination of ingredients, easy preparation steps, and vibrant Mediterranean flavours, it is a must-try recipe. Every bite, filled with juicy shrimps and tangy feta cheese, will transport you to the sun-kissed shores of Greece.
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Orzo/ Risoni
Orzo*, also known as Risoni, is a rice-shaped pasta that adds a delightful texture to Greek Kritharoto and Giovetsi dishes.
Shrimps
When it comes to the shrimps, I prefer using large, juicy, peeled, and deep-frozen Vannamei shrimps. They are known for their fleshy texture and distinctive white legs. However, feel free to use any size or variety of shrimp that suits your preference and availability.
Grated tomatoes
If store-bought pre-grated tomatoes are hard to find, don’t worry. There are alternative options you can explore. Canned crushed tomatoes or tomato purée* can be used as substitutes in various recipes. Additionally, you can grate fresh tomatoes using a box grater or a food processor to achieve the desired texture and consistency according to your liking.
Fish stock cubes
If you cannot find fish stock cubes* or prefer an alternative, you have a few substitutes to consider.
Firstly, you can use vegetable stock as a substitute for fish stock in vegetarian or vegan dishes. While it does not provide the exact fish flavour, it adds a savory and aromatic base to your recipe.
Alternatively, if you can find seafood stock, it serves as a suitable substitute for fish stock cubes. Seafood stock is made from a combination of fish, shellfish, and aromatics, offering a similar flavour profile to fish stock.
Additionally, you can also use clam juice to infuse a briny and seafood-like flavor. Although it is not a direct substitute for fish stock cubes, it still contributes to the overall flavour profile.”
How to make Greek Kritharoto with Shrimps and Feta
- Begin by chopping the onion.
- Heat olive oil in a medium-sized pot and sauté the onion and pressed garlic until they become translucent
- Next, add the grated tomatoes, water, smoked garlic powder, chopped fresh basil, fish stock cube, honey, black pepper, butter and umami powder (optional) to the pot.
- Bring the mixture to a boil and then reduce the heat to let it simmer for 10 minutes.
- Add the crumbled feta cheese and the shrimps to the pot, allowing them to boil for 2 minutes.
- Cover the pot with a lid and set it aside, as the residual heat from the sauce will continue to cook the shrimps. It’s important not to overcook them, as they may become tough.
- Meanwhile, in another large pot, bring water to a boil and add some salt.
- Once the water is boiling, add the orzo (risoni) and lower the heat to medium. Let it boil for 10 minutes or as per the package instructions.
- When the orzo is al dente, check if most of the water has been absorbed. If excess water remains, strain off some of it.
- Mix the shrimp sauce into the orzo thoroughly. Cover the pot with a lid and let it sit for 5 – 10 minutes to allow the orzo to absorb the flavors.
- If you find that the kritharoto / orzo is too compact for your liking, feel free to adjust the consistency by adding a little hot water.
Add a finishing touch by sprinkling some crumbled feta and chopped fresh basil on top of the dish before serving. This will enhance the flavours and add a delightful visual appeal to your Greek Kritharoto with Shrimps and Feta. Enjoy!
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Greek Kritharoto with Shrimps and Feta
Equipment
- 1 Pot large
- 1 Pot medium
Ingredients
For the Sauce
- 425 g Shrimps (Vannamei large) (15 oz) defrosted
- 1 Onion , chopped
- 1 Garlic clove , pressed
- 680 g Grated tomatoes (24 oz) (*see note)
- 100 ml Water (½ cup)
- 1 tsp Garlic powder , smoked
- 1 Fish stock cube (* see note)
- 1 tbsp Basil fresh , chopped
- ½ tsp Piri piri or cayenne pepper
- 1½ tsp Honey or sugar
- 1 tbsp Butter
- 1 tsp Black pepper
- ½ tsp Umami powder , (optional)
- 50 g Feta (1.8 oz) crumbled
Orzo / Risoni
- 500 g Orzo / Risoni (17.6 oz)
- 1½ litre Water (50.7 fl.oz)
- 2 tsp Salt
For serving
- Feta , crumbled (on top)
- Basil fresh chopped (on top)
Instructions
- Begin by chopping the onion.
- Heat olive oil in a medium-sized pot and sauté the chopped onion and pressed garlic until they become translucent
- Next, add the grated tomatoes, water, smoked garlic powder, chopped fresh basil, fish stock cube, honey, butter, black pepper, and umami powder (optional) to the pot.
- Bring the mixture to a boil and then reduce the heat to let it simmer for 10 minutes.
- Add the crumbled feta cheese and the shrimps to the pot, allowing them to boil for 2 minutes.
- Cover the pot with a lid and set it aside, as the residual heat from the sauce will continue to cook the shrimps. It’s important not to overcook them, as they may become tough.
- Meanwhile, in another large pot, bring water to a boil and add some salt.
- Once the water is boiling, add the orzo (risoni) and lower the heat to medium. Let it boil for 10 minutes or as per the package instructions.
- When the orzo is al dente, check if most of the water has been absorbed. If excess water remains, strain off some of it.
- Mix the shrimp sauce into the orzo thoroughly. Cover the pot with a lid and let it sit for 5 – 10 minutes to allow the orzo to absorb the flavors.
- If you find that the kritharoto / orzo is too compact for your liking, feel free to adjust the consistency by adding a little hot water.
- Add a finishing touch by sprinkling some crumbled feta and chopped fresh basil on top of the dish before serving.
Βon appétit!
