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.
This 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 AthensExecutive Chef Sotiris Evanelou
- 11 oz. orzo pasta uncooked
- 1 finely chopped onion
- 2 pcs spring onions the white part
- 2 peeled and chopped tomatoes
- 1 garlic clove minced
- 16 peeled ‘Symi’ shrimp large shrimp
- 1 basil sprig
- 1 bay leaf
- ½ c. olive oil
- Scant ¼ c. white wine
- 6 c. fish broth
- 120 gr. grated Gruyere
- 1 oz. butter 2 Tablespoons
- Salt Pepper
- Sauté the onion, the spring onions and the garlic in olive oil.
- Add the orzo pasta, stirring and add the wine.
- Once the alcohol is evaporated, add the chopped tomatoes, the bay leaf, the basil, the salt and pepper to taste.
- Then add little by little the fish broth stirring until all of the broth is absorbed.
- Two or three minutes before removing the food from the heat, add the shrimp.
- Let the shrimp turn pink- don’t over cook.
- Remove the pan from the heat, add the Gruyere cheese and butter, stir well to coat the ‘Kritharoto’ and serve on a hot dish.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)