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Easy Stovetop Shrimp Youvetsi
Try our easy, one skillet meal, a stovetop shrimp youvetsi that is aromatic and satisfying for all seasons. It looks like a seafood risotto but we make it with the Greek pasta, kritharáki, or orzo, as it is called in the US.You’ll find kritharáki used widely in Greece, most popularly in youvétsi/giouvétsi,whereoven-baked orzo, lamb and tomato sauce combine for a hearty dish. Our Zēlos variation uses shrimp and Elli & Manos’ Tomato & Feta Greek Flavor Burst for a lighter, yet still intensely flavored, main course.
Ingredients for Easy Stovetop Shrimp Youvetsi
1 lb pink shrimp (American Wild works best)
1 c. of Agrozimi Greek orzo (try the spelt version, too!)
1 jar of Tomato Sauce from Elli & Manos (we love Tomato & Feta)
1 c. of pasta cooking water or other warm broth
1 handful of flat leaf parsley, chopped
1 clove garlic (optional)
3 tbsps olive oil
salt and pepper
Make the Easy Stovetop Shrimp Youvetsi
Clean and wash the shrimp, patting dry with a paper towel.
Cook the orzo "al dente" in a pot of boiling salted water or according to the instructions. Be careful to not overcook the orzo, as it will continue cooking while in the sauce!
While the orzo is cooking, heat a tablespoon of olive oil on high heat in a deep, non-stick pan and cook the shrimp for 1-2 minutes on each side, until they’re opaque. You can also add sliced garlic to the pan while cooking the shrimp.
Drain the orzo when it’s ready, keeping a cup of cooking water.
Add the Tomato & Feta Greek Flavor Burst to your pan, mixing gently to coat the shrimp; then mix in the cooked orzo.
Turn off the heat and add a half-cup of the cooking water, mixing well. If you think it’s too dry, you can add a little more, it’s really up to you.
Add the chopped parsley and salt and pepper according to taste. Top it all off with a couple of tablespoons of extra virgin olive oil, mix well, and enjoy!
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Buy the zelos products for the Easy Stovetop Shrimp Youvetsi
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