Start your week with a Greek Recipe “Kritharaki me Garides” (Orzo with Drunk Prawns)
Kritharaki is the Greek word for barley and is a kind of short-cut pasta, shaped like a large grain of rice, literally meaning ‘small barley’. Orzo is another word for the product— this time originating from Italy. This is a popular dish throughout Greece which takes less than 30 minutes to make and the prawns can be replaced with other forms of meat or seafood. It’s extremely tasty and flavoursome, perfect to enjoy with a glass of white wine. Let it take you to the Greek shores on a sunny day.
For this recipe, I’ve used prawns but you can also use shrimps and a cup of white wine. It’s healthy, filling and very easy and quick to make.
Here is The Greek Lemon’s 1–2–3 recipe, this time from my mother which was her speciality:
What you need to have
1 cup high quality kritharaki/orzo (shipped to your door by The Greek Lemon Box)
1 cup of onions, finely chopped
2 cups of juicy red tomatoes, grated
4 tablespoons of Greek extra virgin olive oil plus a good splash of Greek extra virgin olive oil for the end
500–600 gr of prawns
1 cup of white wine
2 cups boiling water
feta cheese, parsley (optional), salt and pepper
How to cook it
1. Heat the olive oil in a large flat pan and gently stir in the kritharaki with the onions for 1–2 minutes in low heat, then add the grated tomatoes, wine and boiling water. Stir continuously for 5 minutes, add salt and pepper to taste
2. Cover and simmer over very low heat, stirring occasionally until most of the broth has been absorbed. This should take around 10–12 minutes
3. Place the prawns on the top of the kritharaki, then sprinkle with olive oil, grated feta cheese and chopped parsley (optional). Take off the heat and leave it covered for 5 minutes before serving.
You could play with adding chilli, sweet peppers, garlic, or herbs such as oregano and parsley. I personally like it with lemon, as The Greek Lemon is the best!
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