This is a very easy dish to make, 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, where oven-baked orzo, lamb and tomato sauce combine for a hearty dish. Our Zēlos variation uses shrimp and Elli & Manos’ Tomato & Garlic Greek Flavor Burst for a lighter, yet still intensely flavored, main course.
1 lb pink shrimp (American Wild works best)
1 c. of Agrozimi Greek orzo
1 jar of Tomato & Garlic Greek Flavor Burst
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
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.
Drain the orzo when it’s ready, keeping a cup of cooking water.
Add the Tomato & Garlic 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!
For a special touch: Elli & Manos use plenty of garlic (it’s 15% of their sauce!) but if you want even more punch, add some chopped garlic cloves to your shrimp while cooking.
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