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Orzo with Shrimp, Tomato, and Marinated Feta

Posted by on June 12, 2019

Orzo with Shrimp, Tomato, and Marinated Feta

The combination of shrimp, feta, tomatoes, and pasta is one that I love. I return to it time and again for easy one-pot suppers. Orzo is the little pasta that comes in the shape of rice. It’s easy to eat a lot of and is widely available. If you start with the shrimp in their shell, then keep a few heads on, just for the look. The marinated feta is lovely dotted over salads, so I tend to make a batch to keep in the fridge for up to 1 week.


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

In a medium bowl, mix the feta with 1/4 teaspoon of the chile flakes, 2 teaspoons of the fennel seeds, and 1 tablespoon of the oil. Set aside while you cook the orzo.

Place a large sautée pan with a lid over medium-high heat. Add 2 tablespoon of the oil, the orzo, 1/8 tsp. salt, and a good grind of pepper. Fry for 3 to 4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.

Return the pan to the same heat and add the remaining 2 tablespoons of oil, 1/4 teaspoon of pepper flakes, 2 teaspoon 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, 1/4 teaspoon salt, and plenty of pepper. Cook for 2 to 3 minutes, or until boiling, then stir in the fried 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 to 2 minutes, until the consistency is like risotto. Stir in the shrimp and cook for 2 to 3 minutes, until they are pink. Stir in the basil and serve at once, with the marinated feta sprinkled on top.

Source: Yotam Ottolenghi (4 servings)

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