Shrimp and Orzo, Greek Style; Christmas market

I don’t know what it is about these little rice-shaped pastas but I love them.

Actually, I’m not really sure if these are orzo as they are French, from the Alsace region, and called avoine which is French for oats.

But if you think about oats, as they look when harvested, rather than processed oats for oatmeal, the shape is right.

Regardless, it’s the closest thing I can get here in France and this particular brand of noodles from Alsace is wonderful.

We were happy.

I should point out that, although I normally try for 5 – 7oz (150 – 210gr) of meat or fish per person in a recipe, with shrimp (and scallops when I find them) I usually buy less, 3 – 4oz (90 – 120gr) per person. That just seems to work for us. Use more as you like.

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Shrimp and Orzo, Greek Style

This dish goes together quickly for a weeknight dinner or impromptu dinner party.

  • Author: Katie Zeller
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Seafood

Ingredients

Scale
  • 8oz (240gr) shrimp
  • 3 medium shallots, chopped, (about 3/4cup)
  • 1/2 yellow pepper. chopped (about 1/2 cup)
  • 2 garlic cloves, minced
  • 1 tbs olive oil
  • 1 3/4 cups (15oz, 450gr) whole tomatoes, peeled, chopped, juices reserved
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1/2 preserved lemon, pulp removed, chopped
  • 1/3 cup black dry-cured (Greek) olives, chopped
  • 3oz (90gr) feta
  • 1/2 cup (4.5oz, 130gr) orzo

Instructions

  • Cook orzo according to package directions. Drain.
  • Heat oil in a large skillet. 
  • Add shallots, pepper, and sauté until tender, about 5 minutes. 
  • Add garlic and sauté 2 minutes longer.
  • Add paprila and sauté briefly.
  • Add oregano and tomatoes with all juices to skillet. 
  • Simmer, over medium heat, until slightly thickened, about 5 minutes. 
  • Add shrimp and cook until shrimp curl and turn opaque.
  • Add olives, feta and lemon, to skillet and heat through. 
  • Divide orzo onto 2 plates. Top with shrimp, sauce and serve.

Notes

I used preserved lemon but you could substitute 2 tbs of fresh lemon juice.

Keywords: shrimp, Greek shrimp, feta, orzo

Shrimp & Orzo, Greek Style

Since ‘Tis the Season and all, here are a few more photos from the Bordeaux Christmas Market:

I loved this…. When I was very little I loved the game at the county fair with the little yellow ducks. They floated in water in a big circle and one got to pick a duck to win one of the cheap, crappy toys on the wall.

This one had floating Santas…. and equally cheap, crappy toys.

I didn’t indulge (but I wanted to…)

Next to it was Pere Noel in his chair. He wasn’t very busy as this was a school day, and still early in the day.

I couldn’t decide between lime green and pink.

They both look so….. festive.

5 thoughts on “Shrimp and Orzo, Greek Style; Christmas market”

  1. Ducks, Santas, who cares? I too loved that game and I would have played just for the fun of it!

    I’d like to find orzo that looks like that. All of what I have available here is very tiny and falls apart in a heartbeat if I don’t watch it like a hawk. And turns to mush.

    • I was very tempted…. but the stall owner wasn’t there so I didn’t embarrass myself lol
      Strange about your orzo. This cooks like one would expect – 9 minutes, I think and stays al dente
      Sometimes the wrong things are perfect lol

    • They were popular in the US when I was a kid – but only by the ‘young folks’ My mother was appalled. Who knows, they may be popular again. But that green was scary….

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