Shrimp saganaki on lemony orzo
Dimitra's Dishes · ♥ 830 likes · 33.7K views · 6 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup olive oil
- 1 tsp salt
- ¼ tsp freshly cracked black pepper
- ¼ cup fresh lemon juice
- 1–2 lb grape tomatoes
- 4–5 whole thinly sliced scallions
- 335 g orzo
- 1–2 tbsp salt
Add the orzo to a pot of very hot water with one to two tablespoons of salt; cook 8 to 10 minutes until al dente, not mushy.
Drain in a colander and rinse with cool water to stop the cooking.
- cool water
- 3–4 cloves garlic cloves
Warm olive oil and three to four grated garlic cloves in a skillet until fragrant; add the orzo and toss with a little water.
- water
- finely chopped parsley
Season with salt, black pepper and fresh lemon juice; toss and take off the heat. Add finely chopped parsley at the end.
- 2 lb shrimp
- salt
- freshly cracked black pepper
Season the shrimp with salt and black pepper and toss.
In a big skillet over medium heat, sear the shrimp in two batches about 30 seconds a side until pink, not fully cooked; two batches so they sear instead of steam. Transfer to a plate.
- salt
Add the grape tomatoes to the skillet with a little salt; cover with a screen or lid and cook 5 to 10 minutes until blistered and releasing juice, watching they do not burn.
Blistering the tomatoes
Smash the softened tomatoes with the back of a wooden spoon; add the grated garlic and the dried chilies and keep smashing into a sauce.
- 4–5 cloves grated garlic cloves
- 2 whole dried chilies
Cover and cook another five minutes until thick; taste.
- crumbled feta cheese
- calamata olives
Return the shrimp with crumbled feta and Kalamata olives; warm through about two minutes until fully cooked.
Finishing the saganaki with feta and olives
- finely chopped parsley
- kefalograviera cheese
Spread the orzo on a serving platter, top with kefalograviera cheese, then the shrimp saganaki; serve warm or cold.