Print

Greek Kritharoto with Shrimps and Feta Recipe

Print Recipe

★★★★★

4.7 from 140 reviews

A flavorful Greek Kritharoto featuring tender shrimps, creamy feta, and orzo pasta simmered in a rich tomato and herb sauce. This comforting one-pot dish blends traditional Mediterranean ingredients with a simple cooking process perfect for a hearty yet elegant meal.

Ingredients

Scale

Shrimp and Sauce

  • 425 g Shrimps (Vannamei large), defrosted (15 oz)
  • 1 Onion, chopped
  • 1 Garlic clove, pressed
  • 680 g Grated tomatoes (24 oz)
  • 100 ml Water (½ cup)
  • 1 tsp Smoked garlic powder
  • 1 Fish stock cube
  • 1 tbsp Fresh basil, 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, crumbled (1.8 oz)

Orzo

  • 500 g Orzo / Risoni (17.6 oz)
  • 1½ litre Water (50.7 fl. oz)
  • 2 tsp Salt

Toppings

  • Feta, crumbled (for garnish)
  • Fresh basil, chopped (for garnish)

Instructions

  1. Chop: Begin by chopping the onion finely to prepare for sautéing.
  2. Sauté: Heat olive oil in a medium-sized pot over medium heat. Add the chopped onion and pressed garlic clove, sautéing until the onion becomes translucent and fragrant.
  3. Add Ingredients: Stir in grated tomatoes, 100 ml of water, smoked garlic powder, chopped fresh basil, fish stock cube, honey, butter, black pepper, piri piri or cayenne pepper, and umami powder (if using). Mix well to combine all flavors.
  4. Simmer: Bring the sauce mixture to a boil, then reduce heat to low and let it simmer gently for 10 minutes to develop the flavors.
  5. Add Feta and Shrimps: Stir in crumbled feta cheese and the defrosted shrimps. Let the mixture come to a boil once more and cook for 2 minutes to gently cook the shrimps.
  6. Cover and Rest: Remove the pot from the heat and cover it with a lid. Allow the residual heat of the sauce to finish cooking the shrimps while preventing overcooking to keep them tender.
  7. Boil Orzo: In a separate large pot, bring 1.5 liters of water to a rolling boil. Add 2 tsp salt to season the water, then add the orzo pasta.
  8. Cook Orzo: Lower the heat to medium and cook the orzo for about 10 minutes or according to package instructions until al dente.
  9. Drain if Needed: Check if most of the water has been absorbed by the orzo. If excess water remains, strain off the surplus to achieve the right consistency.
  10. Mix Sauce with Orzo: Transfer the shrimp and tomato sauce into the pot with cooked orzo. Stir well to fully combine the flavors.
  11. Rest Covered: Cover the pot again and let the kritharoto sit for 5 to 10 minutes so the orzo can absorb the sauce flavors and thicken slightly.
  12. Adjust Consistency: If the kritharoto seems too thick or compact, loosen it by stirring in a little hot water until the desired texture is reached.
  13. Garnish and Serve: Sprinkle additional crumbled feta and chopped fresh basil on top as a finishing touch before serving.

Notes

  • Use fish stock cube for a rich seafood flavor, or substitute with vegetable stock if preferred.
  • Grated tomatoes can be fresh or canned, but ensure they are finely crushed for best texture.
  • Be careful not to overcook the shrimps; residual heat will finish cooking them perfectly after removal from heat.
  • Adjust piri piri or cayenne pepper to your preferred spice level.
  • If orzo thickens too much during resting, simply add a splash of hot water to loosen the kritharoto.

Keywords: Greek kritharoto, shrimp orzo, feta pasta, Greek seafood recipe, Mediterranean shrimp dish, orzo with tomato sauce

Find it online: https://recipeswithria.com/greek-kritharoto-with-shrimps-and-feta-recipe/