Greek orzo cooked in a pan with fresh tomatoes, onion, red pepper, leek, ouzo shrimps and a topping of feta and fresh parshley is a favorite Greek dish for the hot days of the summer.
In fact, it is kind of the perfect meal for a day after the sea or at the porch with friends and family. The whole process of making this Greek recipe is very simple and the flavor… the flavor! You honestly taste the freshness in every bite and you are reminded of Greece, even if you haven’t been there.
I have to mention to the healthy factor of the Mediterranean diet here. This recipe is full of red peppers, leeks, tomatoes, and onions. All these flavor-rich veggies provide the extra taste to the buttery, comforting orzo recipe.
I highly recommend to use unpeeled shrimps with their heads. All the flavor lies in the shrimp’s shell and the heads make the perfect broth!
Same goes for the tomato juice. I like the freshly squeezed tomatoes instead of the canned one. An extra tip to take the dish to another level, is to let the tomato juice sit with some pepper, salt, olive oil and ouzo.
Orzo is of those types of pasta that is very popular in Greece. We cook it with seafood or mushrooms or meat or veggies or even in a soup!
greek orzo with shrimps
Prep Time: 20 minutes | Cook Time: 30 minutes | Yield: 2
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