With a similar shape to orzo, Greek kritharoto pasta makes an elegant stew shrimp dish that is perfect comfort food.
Before setting off for several of the lesser-visited Greek Islands of Alonissos, Paros, Milos and Ios, we spent two nights in the glorious city of Athens which included a superb meal at the King George Athens Hotel. The King George Athens’ signature restaurant is the stunning Tudor Hall Restaurant & Bar. As the sun sets it is pure magic to watch the nearby Acropolis light up. To enjoy a memorable meal here is truly a life-changing event. Ask Head Sommelier Evangelos Psofidis to select Greek wines with your courses to appreciate the nuances of your food and the excellent wines.
Image credit: Kurt WinnerThis recipe is Tudor Hall Restaurant’s modern and elegant take on a comfort food. Cooked with love for her family by every Greek mother, ” Kritharoto with Shrimp” is shared by Executive Chef Sotiris Evanelou and Chef de Cuisine Alexandros Koskinas, two of the best chefs in Greece and certainly among the best in Europe, known for elevating traditional Greek food to artful cuisine. Yiamas (cheers)! 
Greek Food Elevated from King George Athens
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
A modern take on a Greek comfort food classic. Creamy orzo pasta with succulent shrimp, bursting with fresh herbs.
Ingredients
- 11 oz (312 g) orzo pasta
- 1 finely chopped onion
- 2 pcs spring onions
- 2 peeled and chopped tomatoes
- 1 minced garlic clove
- 16 peeled ‘Symi’ shrimp
- 1 basil sprig
- 1 bay leaf
- 0.5 cups (118 ml) olive oil
- 0.25 cups (60 ml) white wine
- 6 cups (1420 ml) fish broth
- 120 gr (4 oz) grated Gruyere
- 1 oz (2 tbsp) butter
- Salt
- Pepper
Instructions
- Sauté the onion, spring onions, and garlic in olive oil.
- Add the orzo pasta, stirring, and add the wine.
- Once the alcohol is evaporated, add the chopped tomatoes, bay leaf, basil, salt, and pepper to taste.
- Then, add the fish broth little by little, stirring until all of the broth is absorbed.
- Two or three minutes before removing from heat, add the shrimp.
- Let the shrimp turn pink—don’t overcook.
- Remove the pan from the heat, add the Gruyere cheese and butter, stir well to coat the Kritharoto, and serve on a hot dish.
Notes
- For a richer flavor, use a high-quality extra virgin olive oil.
- If you don’t have Gruyere, substitute with another hard cheese like Parmesan or Pecorino Romano.
- Leftover Kritharoto can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 4
- Protein: 25
- Cholesterol: 150
Frequently Asked Questions
Can I substitute another type of pasta for the kritharoto in this recipe?
While kritharoto is a unique Greek pasta similar to orzo, you can substitute orzo or a similar small pasta shape, but the texture and flavor may vary slightly.
What type of shrimp is best to use for Kritharoto with Shrimp?
Fresh, medium to large shrimp are ideal for this recipe, as they will provide the best flavor and texture. Make sure to peel and devein them before cooking.
What is the best way to incorporate the shrimp into the kritharoto?
Add the shrimp towards the end of the cooking process, allowing them to simmer just long enough to cook through, which usually takes about 3-5 minutes.
