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Greek Food Elevated from King George Athens

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  • Author: Executive Chef Sotiris Evanelou
  • Yield: 4 1x


We share Tudor Hall Restaurant and Bar’s modern and elegant take on a comfort food cooked with love for her family by every Greek mother,” Kritharoto with Shrimp.”


  • 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)


  1. Sauté the onion, the spring onions and the garlic in olive oil.
  2. Add the orzo pasta, stirring and add the wine.
  3. Once the alcohol is evaporated, add the chopped tomatoes, the bay leaf, the basil, the salt and pepper to taste.
  4. Then add little by little the fish broth stirring until all of the broth is absorbed.
  5. Two or three minutes before removing the food from the heat, add the shrimp.
  6. Let the shrimp turn pink- don’t over cook.
  7. Remove the pan from the heat, add the Gruyere cheese and butter, stir well to coat the ‘Kritharoto’ and serve on a hot dish.
  • Category: comfort food/ pasta
  • Cuisine: Greek
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