Orzo with Shrimp, Tomato, and Marinated Feta

Main Course

Recipe courtesy of Ottolonghi Simple

Serves 4

  • 7 oz/200g feta, broken into ½-¾ inch pieces
  • ½ teaspoon crushed red pepper flakes
  • 4 tsp fennel seeds, toasted and lightly crushed
  • 5 tablespoons olive oil
  • 1⅓ cups/250g orzo
  • salt and black pepper
  • 3 garlic cloves, minced
  • 1 orange, peel finely shaved to get 3 strips
  • 1 (14.5 oz/400g) can chopped tomatoes
  • 2 cups/500ml vegetable stock
  • ¾ cup plus 2 tablespoons/200ml water
  • 14 oz/400g raw peeled shrimp
  • 1½ cups/30g basil leaves, roughly shredded

Orzo with Shrimp, Tomato, and Marinated Feta

Orzo with Shrimp, Tomato, and Marinated Feta

Click image to enlarge



In a medium bowl, mix the feta with ¼ tsp of the chile flakes,2 tsp of the fennel seeds, and 1 tbsp of the oil. Set aside while you cook the orzo.

Place a large sauté pan with a lid over medium-high heat. Add 2 tbsp of oil, the orzo, ⅛ tsp salt, and a good grind of pepper. Fry for 3-4 minutes, stirring frequently, until golden brown, then remove from the pan and set aside.

Return the pan to the medium-high heat and add the remaining 2 tbsp of oil, ¼ tsp of chile flakes, 2 tsp of fennel seeds, the garlic, and the orange peel. Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes and their juice, stock, water, ¾ tsp salt, and plenty of pepper. Cook for 2-3 minutes, or until boiling, then stir in the dried orzo. Cover, then decrease the heat to medium-low and simmer for 15 minutes, stirring once or twice throughout so the orzo cooks evenly. Remove the lid and cook for 1-2 minutes, until the consistency is like risotto. Stir in the shrimp and cook for 2-3 minutes, until they are pink. Stir in the basil and serve at once, with the marinated feta sprinkled on top.


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