Greek Kritharoto with Shrimps and Feta Recipe

Introduction

Greek Kritharoto with Shrimps and Feta is a comforting and flavorful dish, similar to risotto but made with orzo pasta. Tender shrimps and creamy feta add a delicious Mediterranean touch that’s perfect for a satisfying meal any day of the week.

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)
• 500 g Orzo / Risoni (17.6 oz)
• 1½ litre Water (50.7 fl oz)
• 2 tsp Salt
• Additional crumbled Feta (for topping)
• 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, and umami powder (if using) to the pot.
4. Step 4: Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
5. Step 5: Add the crumbled feta and shrimps to the pot, and allow the mixture to boil for 2 minutes.
6. Step 6: Cover the pot with a lid and set it aside so the residual heat continues to cook the shrimps gently. Avoid overcooking to keep shrimps tender.
7. Step 7: Meanwhile, in another large pot, bring 1½ litres of water to a boil and add 2 teaspoons salt.
8. Step 8: Once boiling, add the orzo and reduce heat to medium. Cook for about 10 minutes or according to package instructions until al dente.
9. Step 9: Check if most of the water has been absorbed by the orzo. If excess water remains, drain some out.
10. Step 10: Thoroughly mix the shrimp and tomato sauce into the orzo. Cover and let it sit for 5 to 10 minutes to absorb the flavors.
11. Step 11: If the kritharoto feels too thick or compact, add a little hot water to adjust consistency.
12. Step 12: Garnish with additional crumbled feta and chopped fresh basil before serving.

Tips & Variations

• Use fresh or frozen shrimps; just ensure they’re properly defrosted before cooking.
• For a creamier texture, stir in a splash of cream or a dollop of yogurt before serving.
• Swap fresh basil for fresh oregano or dill for a different aromatic touch.
• If you prefer milder heat, reduce or omit the piri piri or cayenne pepper.

Storage

Store leftovers 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 or stock if the kritharoto has thickened too much. Avoid overheating to keep the shrimp tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small ditalini can work well, but cooking times may vary. Orzo is preferred for its rice-like texture that simulates risotto.

How do I know when the shrimps are cooked perfectly?

Shrimps turn pink and opaque when cooked. Since they cook quickly, boiling for 2 minutes and then letting residual heat finish the cooking ensures they stay tender without becoming rubbery.

Greek Kritharoto with Shrimps and Feta Recipe

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★★★★★

4.5 from 52 reviews

• Author: Aiden
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Greek Kritharoto with Shrimps and Feta is a comforting and flavorful one-pot dish featuring tender orzo pasta cooked in a rich tomato and fish stock sauce, complemented by succulent shrimps and creamy feta cheese. Infused with aromatic herbs like fresh basil and balanced with smoky garlic and a hint of heat from piri piri, this dish captures the essence of Greek coastal cuisine in an easy-to-make recipe.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 425 g Shrimps (Vannamei large) (15 oz) (defrosted)
• 1 Onion, chopped
• 1 Garlic clove, pressed
• 680 g Grated tomatoes (24 oz)
• 100 ml Water (½ cup)
• 1 tsp Garlic powder, smoked
• 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)
• 500 g Orzo / Risoni (17.6 oz)
• 1½ litre Water (50.7 fl.oz)
• 2 tsp Salt
• Extra Feta, crumbled (for garnish)
• Fresh basil, chopped (for garnish)

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Instructions

1. Chop the onion: Begin by finely chopping the onion to prepare it for sautéing.
2. Sauté the aromatics: Heat olive oil in a medium-sized pot over medium heat. Add the chopped onion and pressed garlic, cooking until they become translucent and fragrant, about 3-5 minutes.
3. Add sauce ingredients: Stir in the grated tomatoes, 100 ml water, smoked garlic powder, chopped fresh basil, fish stock cube, honey, butter, black pepper, and umami powder if using. Mix well to combine all flavors.
4. Simmer the sauce: Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 10 minutes to thicken and develop the flavors.
5. Add feta and shrimps: Fold in the crumbled feta cheese and defrosted shrimps. Allow the mixture to return to a boil and cook for 2 minutes, ensuring the shrimps start cooking through.
6. Cover and rest: Remove the pot from heat, cover with a lid, and let it sit for a few minutes. The residual heat will gently finish cooking the shrimps perfectly without overcooking.
7. Boil water for orzo: In a separate large pot, bring 1½ litres of water to a boil. Add 2 teaspoons of salt to season the pasta water.
8. Cook the orzo: Add the orzo to the boiling water, lower the heat to medium, and cook for about 10 minutes or until al dente, following package instructions for timing.
9. Drain excess water: Check if most water is absorbed by the orzo. If there is too much liquid remaining, strain off the excess to avoid a soupy dish.
10. Combine orzo and sauce: Mix the shrimp and tomato sauce thoroughly into the cooked orzo. Cover the pot and let it sit off the heat for 5-10 minutes to allow the flavors to meld and the orzo to absorb the sauce fully.
11. Adjust consistency: If the kritharoto seems too thick or compact, stir in a little hot water to reach the desired creamy consistency.
12. Garnish and serve: Finish the dish by sprinkling additional crumbled feta and chopped fresh basil on top for a fresh and tangy bite. Serve warm and enjoy.

Notes

• Defrost shrimps fully before using to ensure even cooking.
• The fish stock cube can be substituted with vegetable or chicken stock if preferred, but fish stock adds authentic flavor.
• Grated tomatoes provide texture and body; canned crushed tomatoes can be used if fresh is unavailable.
• Umami powder is optional but enhances depth; you can omit if unavailable.
• Piri piri adds a subtle heat; adjust quantity to personal spice tolerance or omit for a milder dish.
• Orzo should be cooked al dente to maintain texture; avoid overcooking to prevent mushiness.
• Residue heat cooking of shrimps prevents overcooking and keeps them tender.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek Kritharoto, Shrimp orzo, Greek pasta dish, shrimp and feta recipe, Greek seafood pasta, Mediterranean shrimp recipe