Mia Kouppa
https://miakouppa.comGarides youvetsi, Greek shrimp with orzo
A quick and simple Greek meal of perfectly seasoned shrimp and orzo cooked in a flavourful tomato sauce.
Servings: 4 servings
Calories: 653kcal
Ingredients
- 350 grams orzo about 2 cups
- 3 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp oregano
- 3 ½ cups water, boiling
- 2 cups tomato sauce
To prepare the shrimp
- 500 grams Shrimp
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp olive oil
- 1/4 cup white wine see notes
- 1 tsp salt
- 1/4 tsp pepper
To serve
- 4 tbsp finely chopped parsley
- 1/3 cup crumbled feta optional
Instructions
- Heat olive oil in a large pot and sauté the onion and garlic, stirring regularly until softened, approximately 3 minutes.3 tbsp olive oil, 1 onion, 2 cloves garlic
- Add the tomato paste, paprika and oregano and cook until the tomato paste gets a little caramelized. Stir regularly for 2 - 3 minutes .2 tbsp tomato paste, 1 tsp paprika, 1 tsp oregano
- Add the water, tomato sauce or Passata, and the orzo. Cook, stirring regularly over medium heat until the orzo is done. The orzo has a tendency to stick to the bottom of the pan, so stir often, especially at the beginning.3 ½ cups water, boiling, 2 cups tomato sauce, 350 grams orzo
- While the pasta is cooking, prepare your shrimp.
- Season the shrimp with garlic powder, paprika, salt and pepper. Heat oil in a skillet and fry until cooked through; this should take a few minutes per side. In order not to overcrowd your pan, you might have to cook them in 2 batches.500 grams Shrimp, 1/2 tsp garlic powder, 1/2 tsp paprika, 1 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper
- Once cooked, remove the shrimp and set aside. Add the white wine to the skillet, scrape up any burnt bits in the pan. Continue to cook until the wine has reduced to about half. Add the shrimp back in the skillet, and then add all the contents of the skillet to the pot of orzo when the pasta is cooked. Mix to combine.1/4 cup white wine
- To serve, top with freshly chopped parsley and crumbled feta if desired.4 tbsp finely chopped parsley, 1/3 cup crumbled feta
- This dish is best served immediately.
Video
Notes
Leftovers can be reheated in the microwave or stove top, depending on your preference you might need to add more liquid, since orzo thickens quite a bit as it sits.
You can substitute the wine with equal amounts of chicken or vegetable broth.
Nutrition
Calories: 653kcal | Carbohydrates: 78g | Protein: 41g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 212mg | Sodium: 1525mg | Potassium: 1051mg | Fiber: 6g | Sugar: 9g | Vitamin A: 773IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 4mg