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Seafood Orzo/Yiouvetsi Thalassinon to Enjoy

The National Herald

Yiouvetsi Thalassinon/Seafood Orzo at Loi in New York City. (Photo by ΤΝΗ/Eleni Sakellis)

Seafood is a healthy option for protein and a vital part of the Greek diet. Seafood Orzo or Yiouvetsi Thalassinon is cooked with kritharaki or orzo pasta and sauce and can be made with various types of seafood. Shrimp can be used on its own or along with mussels and scallops. Add your favorites and enjoy.

Shrimp Orzo/ Yiouvetsi me Garides

2 pounds large shrimp, shelled and deveined, reserve shells for stock

4 cups water

1/3 cup Greek extra virgin olive oil

2 medium-large onions, chopped

2 garlic cloves, finely chopped

1 red bell pepper, diced

2 bay leaves

2 tablespoons chopped fresh parsley

1 cup tomato sauce

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup kritharaki orzo pasta

1/4 cup dry Greek wine

Shrimp stock- made from the water and shrimp shells

A pinch red pepper flakes

Feta Dodonis (optional)

Pre-heat oven to 375 degrees F. Place the shrimp shells in a pot with 4 cups water. Add a pinch of salt and bring to a boil over medium high heat. Reduce to medium and simmer for 20 minutes. Remove from heat and set aside.

In a large, deep skillet, heat the olive oil until shimmering and add the onions, saute until translucent. Add the garlic and red bell pepper and saute until fragrant. Add the tomato sauce, bay leaves, parsley, salt and pepper and bring to a boil, then simmer until the sauce is reduced slightly and thickened. Add the orzo and saute for a few minutes. Add the wine to deglaze the pan as the orzo begins to stick to the pan. Strain the shrimp stock, discard the shells, and add the stock to the pan. Bring to a boil, stirring occasionally. Add the pinch of red pepper flakes, stir in the raw shrimp, and transfer the shrimp yiouvetsi to a large baking dish. Bake in the preheated 375 degree oven for 30-35 minutes or until nearly all the liquid has been absorbed. Serve immediately topped with crumbled feta, if using. Enjoy with Wine Art Estate’s Idisma Drios Assyrtiko, White, Protected Geographical Indication (PGI) Drama.

Seafood Orzo/ Yiouvetsi Thalassinon

2 pounds large shrimp, shelled and deveined, reserve shells for stock

4 cups water

12 mussels

1/3 cup Greek extra virgin olive oil

2 medium-large onions, chopped

2 garlic cloves, finely chopped

1 red bell pepper, diced

2 bay leaves

2 tablespoons chopped fresh parsley

1 cup tomato sauce

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup kritharaki orzo pasta

1/4 cup dry Greek wine

Shrimp stock- made from the water and shrimp shells

A pinch red pepper flakes

12 seared scallops

Feta Dodonis (optional)

Pre-heat oven to 375 degrees F. Place the shrimp shells in a pot with 4 cups water. Add a pinch of salt and bring to a boil over medium high heat. Reduce to medium and simmer for 20 minutes. Remove from heat and set aside.Clean the mussels by rinsing them in cool water and removing the beard. Farm-raised mussels may already be de-bearded, but should be checked just in case. To remove the beard, grab it with your thumb and forefinger and pull it toward the hinge of the mussel shell or use a knife to scrape it away. Set the cleaned mussels aside.

In a large, deep skillet, heat the olive oil until shimmering and add the onions, saute until translucent. Add the garlic and red bell pepper and saute until fragrant. Add the tomato sauce, bay leaves, parsley, salt and pepper and bring to a boil, then simmer until the sauce is reduced slightly and thickened. Add the orzo and saute for a few minutes. Add the wine to deglaze the pan as the orzo begins to stick to the pan. Strain the shrimp stock, discard the shells, and add the stock to the pan. Bring to a boil, stirring occasionally. Add the pinch of red pepper flakes, stir in the raw shrimp and the mussels, and transfer the seafood yiouvetsi to a large baking dish. Bake in the preheated 375 degree oven for 30-35 minutes or until nearly all the liquid has been absorbed. Serve immediately topped with seared scallops and crumbled feta, if using. Enjoy with a glass of organic Dougos Protected Designation of Origin (PDO) Rapsani 2014.