Shrimp orzo

By Galateia Pamporidi


  • 500 gr orzo
  • 4 tablespoons of olive oil
  • 1 big onion finely chopped
  • 4 cloves of garlic, melted
  • 1 red sweet peppers, finely chopped
  • ½ cup white wine
  • 700-800 gr grated tomatoes packed
  • 25 shrimps large, cleaned
  • 100 gr black olives (measured with the pit), cleaned and cut in half
  • A little cayenne pepper
  • A little dry oregano
  • 1-2 sprigs of fresh basil
  • 200 gr feta cut into cubes
  • 200 gr mozzarella, grated
  • Chili flakes (optional)
  • Salt and freshly ground pepper


Step 1:

Preheat the oven at 175 C.

Step 2:

In a large saucepan, add plenty of salted water to boil. Once cooked, pour the orzo in and let it cook until it is al dente (around 10 minutes). Drain the orzo but keep ½ cup of the water.

Step 3:

In another pot, add the olive oil to moderate heat to boil. Pour the onion in and saute to soften a little. Add the garlic and stir.

Step 4:

Saute stirring until the onion is softened and cooked (about 5 minutes).

Step 5:

Add the red pepper. Saute another 2-3 minutes, strengthen the fire and add the wine. Allow the mixture to boil for about 1 minute, until some of the alcohol evaporates from the wine. Add the tomatoes and lower the heat.

Step 6:

Add salt, pepper, oregano, basil, cayenne and let the tomatoes simmer for about 5 minutes until some water evaporates and the sauce becomes thicker. Add the shrimp and let it cook for 1 minute in the sauce. Turn off the fire.

Step 7:

Add the feta, olives and orzo together with ½ cup of water that you boiled. Stir well and place the mixture in a Pyrex fireproof pan.

Step 8:

Sprinkle with the grated mozzarella and bake in the preheated oven for 20 minutes until the mozzarella melts. Allow the food to stand for 5 minutes before serving. Sprinkle with chili flakes and serve with a salad.

Top Stories

Ministry updates list of countries for travel to Cyprus – Israel in Category C

The Health Ministry on Friday issued a revised list of countries regarding their epidemiological risk as regards coronavirus for travel purposes, moving Israel from...

No new Coronavirus cases for second consecutive day

No new coronavirus cases were reported in Cyprus on Friday after 1538 tests, which means the total number remains at 999 for the second...

New yellow warning; temperatures at 42 C on Saturday

The Department of Meteorology issued on Friday another yellow alert for extremely high temperatures on Saturday. The alert is in force from 11 am until...

Limassol Wine Festival cancelled for 6th time since 1961

Limassol Mayor Nicos Nicolaides said on Friday that the municipal council has decided to cancel the city's wine festival for 2020 due to Coronavirus,...

Gilead’s COVID-19 antiviral remdesivir gets conditional EU clearance

The European Commission said on Friday it had given conditional approval for the use of antiviral remdesivir in severe COVID-19 patients following an accelerated review process,...


Cyprus sprouts with cream and prosciutto

In a big, deep frying pan, fry the prosciutto in the olive oil, on medium heat for 2 minutes. Add the onion and garlic...

Pork burger with sundried tomatoes, mozzarella and anchovies

Mix all the ingredients together with the mince in a bowl, and combine well. Divide into 4 balls and form the burgers. Warm a griddle/pan...


Wash the lamb cauls with plenty of cold water and let them settle in water and vinegar for a little while. Soak the bread crumbs...

Loukaniko Pitsilias – Pitsilia Sausage

Pitsilia sausage is produced in the Pitsilia region from pork minced meat that is “cooked” ( matured) in the dry red wine of the...