Kritharaki Tou Dialou Me Garides (Shrimp Saganaki with Spicy Orzo)

This recipe has major shrimp saganaki vibes, which is a very popular dish in Greece. You may be familiar with cheese saganaki, a Greek appetizer of halloumi or kefalotyri that is covered in metaxa and lit on fire while servers yell OPA! Saganaki actually refers to the pot it’s cooked in rather than the dish itself - who knew??

Shrimp saganaki is usually made with ouzo, but because I’m a bad Greek, we don’t keep ouzo in the house. Honestly it would be dangerous because my husband would literally drink it all (he’s from Lesvos, an island known for their ouzo production and consumption). I make up for the lack of ouzo with a fennel seed situation, which draws on the anise flavor and makes it a little more accessible for a weeknight pantry meal. I’ve also made it spicy with red pepper flakes and harissa, hence the “tou dialou” or “of the devil” reference in the name, also a nod to the Italian “fra diavolo.” One of my biggest qualms with Greek food is the LACK OF SPICE, and I intend to make it my life’s mission to rectify this. The addition of orzo makes it a one-pan meal and is really an ode to another Greek specialty called giouvetsi, which is a baked orzo dish usually made with lamb or beef. Could I BE any more Greek right now?? (Chandler voice)

Ingredients:
1 1/2 cups orzo
2 Tbsp fennel seeds
1 Tbsp red pepper flakes
4 anchovy filets (optional)
3-5 garlic cloves, thinly sliced
3-5 large slices of orange or lemon peel (optional)
2 Tbsp harissa paste (my favorite is from Trader Joe’s)
1 14.5 oz can of chopped tomatoes in juice
3 cups vegetable or chicken stock (or water in a pinch)
1 pound raw shrimp, tossed with olive oil, salt, and pepper
1/2 cup torn soft herbs such as basil or mint, but parsley or dill or a mixture work great
4-5 oz of Greek feta in brine (don’t you dare get the pre-crumbled dry stuff)

Place a large saute pan with a lid over medium heat.  Add 2 tablespoons of olive oil and the orzo to toast until just golden brown, about three minutes.  Remove from pan.

Add another ¼ cup olive oil to the pan with the fennel seeds, red pepper flakes, and anchovies until fragrant and the anchovies have dissolved completely, about 3 minutes (if not using the anchovies, just cook until the fennel and RPF are fragrant for about the same amount of time).  Remove about half of this fennel seed oil and set aside for serving.  Add the sliced garlic cloves and orange or lemon peel for another minute, then the harissa for a minute or two more, stirring constantly so it doesn’t stick.  Then add the chopped tomatoes, harissa, and 1 tsp of salt and plenty of cracked pepper.  Bring to a boil and add the orzo, mixing to combine.  Cover and cook for 15 minutes, stirring every 5 minutes to make sure its cooking evenly and the orzo isn’t sticking to the bottom of the pan.  Remove the lid and cook for another couple minutes, until the consistency is like risotto.

Add the raw shrimp and continue to cook over medium-low heat for about 3 minutes or until the shrimp is just pink and starting to curl (too much curl and you’ve overcooked it!).  Add the torn herbs, crumbled feta, and fennel seed oil before serving immediately.

An earlier version of the recipe without fennel seed oil. 10/10 recommend the addition!