Greek Kritharoto with Shrimps and Feta Recipe

Introduction

Greek Kritharoto with Shrimps and Feta is a comforting and flavorful dish that combines tender orzo pasta with savory shrimp and creamy feta. This one-pot meal is perfect for a weeknight dinner and brings a touch of Mediterranean sunshine to your table.

Ingredients

• 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) plus extra for topping
• 500 g Orzo / Risoni (17.6 oz)
• 1½ litre Water (50.7 fl.oz)
• 2 tsp Salt
• Fresh basil, chopped (for topping)

Instructions

1. Step 1: Begin by chopping the onion and pressing the garlic clove.
2. Step 2: Heat olive oil in a medium-sized pot and sauté the chopped onion and pressed garlic until translucent.
3. Step 3: Add the grated tomatoes, 100 ml water, smoked garlic powder, chopped fresh basil, fish stock cube, honey, butter, black pepper, piri piri, and umami powder if using. Stir well.
4. Step 4: Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
5. Step 5: Add the crumbled feta cheese and the shrimps to the pot, allowing them to boil gently for 2 minutes.
6. Step 6: Cover the pot with a lid and set it aside. The residual heat will continue cooking the shrimps without making them tough.
7. Step 7: Meanwhile, bring 1½ litres of water to a boil in a separate large pot. Add 2 teaspoons of salt.
8. Step 8: Add the orzo to the boiling water, reduce heat to medium, and cook for about 10 minutes or according to package instructions until al dente.
9. Step 9: Check the orzo; if excess water remains, strain some off to prevent a watery dish.
10. Step 10: Mix the shrimp and tomato sauce thoroughly into the orzo. Cover with a lid and let it sit for 5 to 10 minutes to absorb the flavors.
11. Step 11: If the kritharoto is too thick, loosen it by adding a little hot water until you reach your desired consistency.
12. Step 12: Serve sprinkled with extra crumbled feta and freshly chopped basil for a fresh finish.

Tips & Variations

• Use fresh fish stock or homemade broth for a richer flavor instead of a stock cube.
• Swap shrimps for other seafood like scallops or firm white fish for variety.
• To keep shrimps tender, avoid cooking them directly over high heat for too long—use residual heat as described.
• Add a splash of white wine during the tomato simmering step for extra depth.

Storage

Store leftover kritharoto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the dish if it has thickened. Avoid overcooking when reheating to keep the shrimp tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp straight from the freezer?

It’s best to defrost shrimps fully before cooking to ensure even cooking and to avoid excess water diluting the sauce.

Is there a vegetarian version of this dish?

Yes, you can omit the shrimp and add vegetables like zucchini or mushrooms. Use vegetable stock instead of fish stock and consider adding a pinch of smoked paprika for depth.

Greek Kritharoto with Shrimps and Feta Recipe

Print Recipe

★★★★★

4.8 from 87 reviews

This Greek Kritharoto with Shrimps and Feta is a comforting and flavorful dish featuring tender orzo pasta cooked with a rich tomato-based shrimp sauce, aromatic herbs, and tangy crumbled feta. Combining seafood and classic Mediterranean flavors, this recipe offers a delicious one-pot meal that highlights the unique texture of orzo and the freshness of basil, ideal for a hearty lunch or dinner.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Shrimp 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

Garnish

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

Instructions

1. Chop: Begin by finely chopping the onion and pressing the garlic clove to prepare for sautéing.
2. Sauté: Heat some olive oil in a medium-sized pot over medium heat. Add the chopped onion and pressed garlic, then sauté until they become translucent and fragrant, about 3-4 minutes.
3. Add Sauce Ingredients: Into the pot, add the grated tomatoes, 100 ml water, smoked garlic powder, chopped fresh basil, fish stock cube, honey, butter, black pepper, piri piri or cayenne pepper, and optional umami powder. Stir to combine all the ingredients well.
4. Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 10 minutes to develop the flavors.
5. Add Shrimps and Feta: Add the crumbled feta cheese and shrimps to the simmering sauce. Allow it to boil for 2 minutes just to cook the shrimps through without overcooking them.
6. Cover and Rest: Cover the pot with a lid and remove from heat. The residual heat will continue cooking the shrimp, keeping them tender and juicy. Avoid letting the shrimps cook too long to prevent toughness.
7. Boil Orzo: In a separate large pot, bring 1.5 liters of water to a boil with 2 teaspoons of salt. Add the orzo pasta once boiling, then reduce heat to medium. Cook for about 10 minutes or until the pasta is al dente according to package instructions.
8. Drain If Needed: Check the orzo; if most of the water persists, strain excess water to prevent sogginess.
9. Mix Sauce and Orzo: Combine the shrimp tomato sauce with the cooked orzo thoroughly. Cover the pot and let it sit for 5 to 10 minutes to absorb the flavors completely.
10. Adjust Consistency: If the kritharoto is too thick or compact, add a small amount of hot water to loosen it to your preferred consistency, stirring gently.
11. Garnish and Serve: Before serving, sprinkle additional crumbled feta and chopped fresh basil on top for an extra burst of flavor and freshness.

Notes

• If fresh grated tomatoes are unavailable, canned quality crushed or grated tomatoes can be used as a substitute.
• The fish stock cube provides depth of flavor; vegetable broth cubes can be a substitute if avoiding seafood stock.
• Umami powder is optional and can be omitted if unavailable.
• Piri piri adds a mild heat; adjust based on preferred spice tolerance or substitute with cayenne pepper.
• Be careful not to overcook the shrimps as they can turn rubbery if left in hot sauce too long.
• This dish is best served fresh but can be stored and reheated gently; add a splash of water to loosen consistency during reheating.

Keywords: Greek kritharoto, shrimp orzo, feta pasta, Mediterranean seafood dish, tomato orzo recipe, easy Greek dinner