Garides me Saltsa (aka The Boyfriend Dish)

This dish has a decades-long story behind it. Initially discovered in a 1969 Time-Life cookbook, it became a family favorite. Whenever my siblings or I brought a date home, though, my Mother would test their viability by preparing this simple Greek concoction for dinner. Short of a seafood allergy, there was no excuse for not appreciating fresh shrimp in a sweet and tangy tomato feta sauce, ESPECIALLY atop a bed of buttery orzo. And with that - we renamed it The Boyfriend Dish (with all due respect to my brother’s girlfriends, of course). We’ve revised the recipe since its 1969 publication, but the foundation remains the same. Chow down or find another love - plain and simple.

Garides me Saltsa (aka The Boyfriend Dish)

Serves 4

 Ingredients:

1/2lb Orzo

6 Tbsp good quality olive oil

1 Spanish onion, chopped

1 28oz can good quality tomatoes, like Bianco diNapoli, chopped

1 cup dry white wine

2 Tbsp finely chopped flat-leaf parsley

1/2 tsp dried oregano

Freshly ground black pepper

1.5lb fresh shrimp, shelled and deveined

4oz Parmigiano Reggiano or Pecorino Toscano, grated

4 oz Greek Feta, cut into 1/2in cubes

Tools Required:

1 heavy 12in skillet or shallow casserole

1 large pasta pot

1 wooden spoon

Method:

1. Bring a large pot of heavily salted water to boil.

2. Heat the 1/4 cup olive oil over moderate heat until a light haze forms above it. Add the chopped onions and a teaspoon of salt. Stir frequently, until the onions have softened and are becoming slightly translucent, about 5 minutes.

3. Add the canned tomatoes, white wine, half the parsley and dried oregano and bring the sauce to a boil. Reduce heat to a simmer and allow to thicken, about 20 minutes (although longer will create a heartier sauce).

4. Meanwhile, cook the orzo according to the producer’s guidance, usually 8-10minutes.

5. Add the shrimp to the pot and stir so that the shrimp are evenly distributed. Allow to cook until the shrimp have turned pink and just curled. Do not overcook, or your shrimp will be rubbery.

6.  When ready, drain the orzo from its cooking water. Return the pasta to its pot and coat with the remaining 2 Tbsp olive oil. Stir well, then add the grated Parmigiano or Pecorino. Sprinkle with some freshly ground pepper. Keep warm in the pot.

7.  When everything is ready to serve, spoon equal portions of orzo into each of 4 bowls. Top with shrimp and a liberal amount of tomato sauce. Sprinkle with fresh parsley and cubed feta, plus more pepper if desired. Serve immediately.