Shrimp Orzotto: Greek Kritharoto
Kritharoto me garides is a beloved Greek dish, a comforting orzo pasta cooked in a rich, flavorful tomato sauce with succulent shrimp. It's a hearty and satisfying meal, often enjoyed as a main course, offering a delightful taste of Mediterranean coastal cuisine.
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1.5 cups orzo pasta
- 1 can (14.5 oz) diced tomatoes undrained
- 3 cups vegetable or chicken broth hot
- 1 pound shrimp peeled and deveined
- 0.25 cup fresh parsley chopped
- salt to taste
- black pepper to taste
- 1 pinch red pepper flakes optional
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- Add the minced garlic and, if using, red pepper flakes, cooking for another minute until fragrant.
- Stir in the orzo pasta, toasting it lightly for about 2-3 minutes until it starts to turn golden.
- Pour in the diced tomatoes (with their juice) and 2 cups of the hot broth. Bring to a simmer, stirring occasionally.
- Reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo has absorbed most of the liquid and is almost al dente. Stir occasionally to prevent sticking.
- Add the shrimp and the remaining 1 cup of broth. Continue to cook, stirring gently, for another 5-7 minutes, or until the shrimp are pink and cooked through and the orzo is tender with a creamy consistency.
- Remove from heat. Stir in the fresh chopped parsley. Season with salt and black pepper to taste.
- Serve hot, optionally garnished with extra fresh parsley and a lemon wedge.
Notes
For a different twist, try replacing shrimp with cooked pulled chicken or other seafood like mussels or calamari. Serve hot, garnished with fresh parsley and a squeeze of lemon. A sprinkle of crumbled feta cheese can also elevate the flavors for an extra salty kick. If you prefer a spicier kick, add a pinch of red pepper flakes with the garlic.