Kritharoto with Shrimp and Feta

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 3 whole garlic cloves
• 1.5 cups orzo pasta
• ¾ cup dry white wine
• 4 cups seafood stock
• 1 pound large shrimp, peeled and deveined
• 1 can (14.5 oz) diced tomatoes
• ¾ cup crumbled feta cheese
• 2 tablespoons fresh lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh dill
• 2 tablespoons fresh parsley

Instructions

1. 1

   Before you begin, heat 4 cups of seafood stock in a separate saucepan over medium heat — keep it at a gentle simmer throughout cooking so it stays hot when you add it to the orzo. Pat 1 pound of large shrimp completely dry with paper towels and set aside — dry shrimp will sear properly instead of steaming.

2. 2

   Dice 1 large yellow onion into 1/4-inch pieces, keeping them uniform so they cook evenly. Peel and finely mince 3 garlic cloves on a cutting board. Chop 2 tablespoons of fresh dill and 2 tablespoons of fresh parsley separately — you'll use them at different stages.

3. 3

   Set a 12-inch stainless steel skillet or braising pan over medium heat. Add 3 tablespoons of extra-virgin olive oil and let it warm for 1 minute until it shimmers. Add the diced onion and sauté, stirring occasionally with a wooden spoon, until the onions turn translucent and the edges just begin to soften, about 4-5 minutes. You should hear a gentle, steady sizzle — if it's popping aggressively, lower the heat slightly.

4. 4

   Add the minced garlic and stir constantly for 30 seconds until fragrant — you want to wake up the garlic's flavor without letting it brown. Pour in 1.5 cups of orzo and stir for 2 minutes, coating each grain with oil. This toasting step adds a subtle nutty flavor and helps the pasta maintain its texture.

5. 5

   Pour 0.75 cup of dry white wine into the skillet and stir continuously. The liquid will bubble and steam — scrape the bottom with your wooden spoon to release any browned bits stuck to the pan. Cook until the wine is almost completely absorbed, about 2-3 minutes. You should see barely any liquid pooling.

6. 6

   Add the hot seafood stock 1 cup at a time, stirring frequently. After each addition, wait until the liquid is mostly absorbed (you should see small mounds of orzo rising above a thin layer of broth) before adding the next cup. This gradual method, similar to risotto, creates a creamy texture without cream. This will take about 15-18 minutes total.

7. 7

   While the orzo is cooking and after you've added the third cup of broth, drain one 14.5-ounce can of diced tomatoes in a fine-mesh strainer set over a bowl — discard the strained liquid. Stir the drained tomatoes into the orzo and continue stirring and adding the remaining broth.

8. 8

   When the orzo is nearly tender (it should have a slight al dente bite, like pasta should) and most of the stock is absorbed, push the orzo to the sides of the skillet, creating a clear space in the center. Increase the heat to medium-high. Add the shrimp in a single layer to that center space and season with 0.25 teaspoon of black pepper. Let them sear without moving for 2 minutes — you want that deep pink color on one side.

9. 9

   Stir the shrimp into the orzo and continue cooking, stirring gently, for another 2-3 minutes until the shrimp are completely opaque throughout and register 165°F on an instant-read thermometer inserted into the thickest part. The shrimp will continue cooking slightly after you remove the pan from heat — do not overcook them or they'll become rubbery.

10. 10

    Remove the skillet from heat. Stir in 2 tablespoons of fresh lemon juice and 0.5 teaspoon of kosher salt — taste a spoonful and adjust salt and pepper to your preference. Gently fold in 0.75 cup of crumbled feta cheese, being careful not to break it apart. The warm orzo will soften the cheese slightly without melting it completely, creating pockets of tangy flavor.

11. 11

    Spoon the kritharoto into shallow bowls, dividing the shrimp evenly among servings. Garnish each bowl with the reserved fresh dill and parsley. Drizzle lightly with extra-virgin olive oil if desired. Serve immediately while the dish is still steaming — kritharoto is best enjoyed hot, while the flavors are brightest and the texture is creamy.

Tools you’ll need

• 12-inch stainless steel skillet or braising pan
• saucepan
• wooden spoon
• instant-read thermometer
• fine-mesh strainer
• cutting board
• chef's knife
• shallow bowls

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