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Greek Kritharoto with Shrimp and Feta Recipe

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★★★★★

4.9 from 101 reviews

Greek Kritharoto with Shrimps and Feta is a comforting and flavorful Greek-style risotto made with orzo pasta, succulent shrimps, tangy feta cheese, fresh basil, and a rich tomato-based sauce. This dish combines the briny taste of seafood with the creamy texture of feta and the delicate bite of orzo for a deliciously satisfying meal.

Ingredients

Scale

Seafood and Cheese

  • 425 g Shrimps (Vannamei large), defrosted (15 oz)
  • 50 g Feta, crumbled (1.8 oz)
  • Additional Feta, crumbled (for topping)

Vegetables and Aromatics

  • 1 Onion, chopped
  • 1 Garlic clove, pressed
  • 680 g Grated tomatoes (24 oz)
  • 1 tbsp Basil fresh, chopped
  • Additional Basil fresh, chopped (for topping)

Liquids

  • 100 ml Water (½ cup)
  • 1½ litre Water (50.7 fl. oz)

Spices and Seasonings

  • 1 tsp Garlic powder, smoked
  • 1 Fish stock cube
  • ½ tsp Piri piri (or cayenne pepper)
  • 1½ tsp Honey (or sugar)
  • 1 tbsp Butter
  • 1 tsp Black pepper
  • ½ tsp Umami powder (optional)
  • 2 tsp Salt

Grains

  • 500 g Orzo / Risoni (17.6 oz)

Instructions

  1. Chop: Begin by finely chopping the onion to prepare for sautéing.
  2. Sauté: Heat olive oil in a medium-sized pot over medium heat. Add the chopped onion and pressed garlic, sautéing until they become translucent and aromatic.
  3. Add Ingredients: To the pot, add grated tomatoes, 100 ml water, smoked garlic powder, chopped fresh basil, fish stock cube, honey, butter, black pepper, and optional umami powder. Stir well to combine all ingredients.
  4. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to develop the flavors.
  5. Add Feta and Shrimps: Incorporate the crumbled feta cheese and shrimps into the pot. Allow this mixture to come to a boil for 2 minutes, ensuring the shrimps start cooking but do not become tough.
  6. Cover and Rest: Cover the pot with a lid and set aside. The residual heat will continue cooking the shrimps gently, preventing overcooking and maintaining their tenderness.
  7. Boil Water for Orzo: In a separate large pot, bring 1½ liters of water to a boil, adding 2 teaspoons of salt to season the cooking water.
  8. Cook Orzo: Add the orzo to the boiling salted water, reduce heat to medium, and boil for about 10 minutes or until al dente, following package instructions if different.
  9. Drain if Needed: Check if most water has been absorbed. If excess water remains, strain some off to prevent the kritharoto from being too soupy.
  10. Mix Sauce and Orzo: Combine the shrimp tomato sauce into the drained orzo thoroughly. Cover the pot and let it sit for 5–10 minutes to allow the flavors to meld and the orzo to absorb the sauce fully.
  11. Adjust Consistency: If the kritharoto is too thick or compact, adjust by stirring in a little hot water until desired consistency is reached.
  12. Garnish and Serve: Before serving, sprinkle additional crumbled feta and freshly chopped basil on top for garnish and added flavor.

Notes

  • Use fresh or defrosted shrimps for best results, ensuring they don’t overcook to keep them tender.
  • If fresh fish stock is unavailable, a good quality fish stock cube or broth can be substituted to enhance the umami flavor.
  • Grated tomatoes can be replaced with crushed canned tomatoes if fresh ones are not available.
  • The optional umami powder adds depth but can be omitted if unavailable.
  • Adjust the piri piri or cayenne pepper to control the spiciness according to your preference.
  • For a vegetarian version, omit shrimps and use vegetable stock instead of fish stock.

Keywords: Greek kritharoto, shrimp risotto, orzo pasta recipe, Greek seafood dishes, feta cheese recipes, Mediterranean cuisine

Find it online: https://tastybynova.com/greek-kritharoto-with-shrimp-and-feta-recipe/