Greek Orzo with Prawns (Kritharaki)
Summertime in Greece brings forth the delectable Greek orzo with prawns (shrimps), a dish adored across the land. In a skillet, a medley of flavors comes together as prawns (shrimp), tomatoes, onions and oregano are crowned with a sprinkle of fresh parsley. And it comes together in under 30 minutes and can be made with either orzo or pasta. Great for a quick weekend or weeknight dinner.
Ingredients
- 2 tbsp olive oil
- 1 kg tiger prawns deveined, heads and shells removed, keep the tails on
- 4 cups prawn or shrimp stock
- 275 g orzo pasta toasted
- 1 medium yellow onion finely chopped
- 250 g cherry tomatoes sliced in half
- 2 tbsp tomato paste
- 3 cloves garlic minced or finely chopped
- ΒΌ tsp whole aniseed
- 15 g flat leaf parsley chopped
- 1 lemon squeezed
Instructions
- Heat up the olive oil in a large pan and cook the onions and garlic until soft and tender but not yet browned
- Add the orzo and toast until slightly golden brown, about 3-4 minutes. Keep stirring so that it doesn't burn and allow the onions to cook further.
- Add the tomato paste and allow to cook for 1 minute. Add the cherry tomatoes and aniseed and cook for a further 3 minutes.
- Add the prawn (shrimp) stock and allow the orzo to soak up the stock and cook for about 4-5 minutes.
- Add the cleaned prawns and cook for 5 minutes.
- Finish with chopped flat-leaf parsley and a squeeze of lemon. Serve alongside fresh and crusty bread.