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greek shrimp with orzo youvetsi in a cast iron skillet garnished with parsley

Greek Shrimp With Orzo (Prawns) Garides Youvetsi

Greek shrimp with orzo, known as garides youvetsi, is an easy comforting dish, with juicy prawns and tender tomato orzo pasta, all in one pan.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek
Servings 4 people
Calories 856 kcal

Ingredients
  

Prawns/ Shrimp

  • 500 grams Raw prawns peeled and deveined
  • 1 tablespoon Olive oil
  • 1 teaspoon Salt
  • ¼ teaspoon Pepper

Orzo base

  • ¼ cup Olive oil
  • 1 Onion diced
  • 5 Garlic cloves finely chopped
  • 1 tablespoon Tomato paste
  • 400 grams Orzo pasta kritharaki
  • ⅔ cup Dry white wine
  • 400 grams Tomato passata
  • 1 teaspoon Dried oregano
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 4 Cups Stock (see notes for stock options)
  • 1 Fresh bay leaf

Garnish (optional)

  • ¼ cup Fresh parsley chopped
  • 200 grams Feta cheese crumbled
  • 1 Lemon

Instructions
 

  • Prepare the prawns: Toss the prawns with olive oil, salt, and pepper until evenly coated. If preparing ahead, place them in the refrigerator until ready to use.
  • Preheat and sauté: Preheat the oven to 180°C (fan-forced) / 356°F. Heat the olive oil in a large, oven-safe pan or Dutch oven over medium heat. Add the onion and garlic, sautéing for about 2 minutes until fragrant and slightly softened.
  • Toast the orzo: Stir in the tomato paste and cook for 1 minute. Add the orzo and stir well, coating it in the oil and tomato paste. Toast for 2 minutes, until it turns golden brown while absorbing the colour from the tomato paste.
  • Deglaze and build the sauce: Pour in the white wine, stirring to deglaze the pan and scrape up any bits stuck to the bottom. Let it simmer for 2 minutes until the alcohol has cooked off. Stir in the passata, oregano, salt, and pepper until fully combined.
  • Add the stock and bay leaf, then bake: Pour in the stock, then add the bay leaf. Bring to a simmer, then transfer the pan to the oven and bake, uncovered, for 20 minutes.
  • Add the prawns: After 20 minutes, remove the dish from the oven. Place the prawns on top, then stir everything together, ensuring they are evenly distributed throughout the dish.
  • Finish baking: Return the dish to the oven and bake for roughly 10 minutes, or until the prawns are pink-red and cooked through. Remove from the oven and stir gently to ensure the tomato sauce is evenly distributed. (See notes.)
  • Serve: Give the dish a gentle mix to bring everything together, then pull some prawns to the top for presentation. Finish with freshly chopped parsley, a squeeze of fresh lemon juice, and crumbled Greek feta cheese for extra flavour.

Video

Notes

  1. Stock Options: You can use water, vegetable stock, or homemade prawn stock for this recipe.
  2. Homemade Prawn Stock: If using whole prawns that have not been peeled, remove the shells and place them in a large saucepan. Add water and boil for 15 minutes to create your own seafood stock. Strain before use.
  3. Tomato Separation: It is normal for the tomato to separate from the pasta during baking. Once removed from the oven, mix it gently, and it will all come back together. At the end of baking, pull prawns to the top for better presentation.

Nutrition

Calories: 856kcalCarbohydrates: 99gProtein: 40gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 202mgSodium: 3453mgPotassium: 1028mgFiber: 7gSugar: 12gVitamin A: 1842IUVitamin C: 34mgCalcium: 394mgIron: 5mg
Keyword garides youvetsi, greek shrimp with orzo, kritharaki me garides, prawn youvetsi, shrimp youvetsi
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