Greek cuisine · Fish & Seafood

Garides Giouvetsi

Orzo cooked in tomato sauce in the oven, topped with shrimp and feta and baked until the cheese bubbles.

Ingredients · for 4 servings

• 600 g shrimp (peeled, raw)
• 300 g kritharaki (orzo)
• 1 can chopped tomatoes (400 g)
• 2 onions
• 4 cloves garlic
• 150 ml dry white wine
• 200 g feta
• 2 tbsp ouzo
• 1/2 bunch flat-leaf parsley
• 1 pinch sugar
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Preheat the oven to 200°C, pat the shrimp dry and salt them, dice the onions finely and slice the garlic.
2. Heat 3 tbsp olive oil in an ovenproof pan, sauté the onions for 6 min. until soft, add the garlic and cook along for 1 min. until fragrant.
3. Deglaze with the white wine and ouzo, reduce for 2 min., then add the canned tomatoes, sugar, salt, pepper and 600 ml hot water and boil vigorously for 5 min.
4. Stir in the orzo and place the pan uncovered in the oven for 15 min., stirring once — the pasta should still have a slight bite and plenty of sauce.
5. Place the shrimp on the pasta, press in lightly, crumble the feta coarsely over the top and bake for another 10–12 min. until the shrimp are pink throughout and the cheese shows golden spots.
6. Drizzle with the remaining olive oil, sprinkle with chopped parsley and serve straight from the pan after 5 min. of rest.