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Greek Food Elevated from King George Athens

Executive Chef Sotiris Evanelou
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.”
Course comfort food/ pasta
Cuisine Greek
Servings 4


  • 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.