Shrimp with Orzo

Shrimp with Orzo
Patricia Vasos
  • Shrimp with Orzo
  • Description
    Sautéed shrimp with garlic, celery, fresh herbs, chopped tomatoes, Kasseri cheese and a shot of Ouzo -- perfect for weeknight entertaining!

Preparation time: 15'
Cooking Time: 45'
Total Time: 60'

Main ingredients

Cooking Method



4 Servings

large shrimps 3 lbs.
onion,chopped 1 medium
garlic cloves,minced 3
orzo pasta ½ cup
tomatoes,crushed 3 large
tomatoes,chopped in cubes 1 large
celery stalks 2
beef or chicken stock,broth 4 cups
ouzo ½ cup
carrot,peeled and chopped 1
tomato paste 1 teaspoon
kasseri or feta cheese ½ lb.
greek extra virgin olive oil ½ cup
dry white wine 1 glass
greek oregano 1 tablespoon
fresh flat-leaf parsley,chopped 4 tablespoons
lemon ½ zest only
salt and pepper to taste
Marinate shrimp
greek extra virgin olive oil ½ cup
garlic cloves,chopped 2
pepper to taste
How to cook

  1. Marinate shrimp in a bowl with extra virgin olive, garlic and pepper. Cover and refrigerate 1 hour.
  2. In a pot, bring to a boil 4 cups of stock/broth.  Add in the celery, carrot and onions.
  3. In a large saucepan, heat oil on medium heat. Add garlic.  Cook stirring occasionally, about 5minutes.
  4. Raise the heat to medium-high and add the crushed tomatoes and tomato paste.  Cook for 10 minutes. 
  5. In another small pot boil the orzo in salt water for 5 minutes.  Drain and set aside.
  6. Add wine to the saucepan with tomato mixture. Cook for 3 minutes.
  7. Strain stock/broth through a sieve. 
  8. Add stock/broth and orzo to saucepan.  Stirring occasionally until thickened.
  9. Add shrimp and bring back to a simmer until shrimp are just done, about three minutes.
  10. Stir in the chopped tomato, Kasseri/feta cheese, oregano, flat leaf parsley, lemon zest, salt and pepper.
  11. Bake in a 350° degree F (175C) oven for about 10minutes or continuing sautéing for 10 minutes.
  12. Remove from the oven.  Add the ouzo, mix and cover for 2-3 minutes and serve.
  13. Sprinkle grated Kasseri/Feta on the top (optional).  Recommend Wine: Chardonnay.

Rate this recipe
Score: 0 | Votes: 59