Description
A modern take on a Greek comfort food classic. Creamy orzo pasta with succulent shrimp, bursting with fresh herbs.
Ingredients
Units
Scale
- 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