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Greek Kritharoto with Shrimps and Feta Recipe

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★★★★★

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.

Ingredients

Scale

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

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