How to make
Kritharaki is Greek durum wheat semolina pasta.
Boil it in boiling, slightly salted water for about 10 minutes, by stirring periodically. When it is ready, pour the pasta into a sieve, strain it and leave it aside.
In a pot, pour 6 tbsp. olive oil, add the finely chopped onion and stew it for 4-5 minutes.
Add the wine, salt, oregano, basil, black pepper and chopped garlic.
Let it simmer over low heat for about 10 minutes, until the sauce thickens slightly.
Then add the peeled and cleaned shrimp and stir until they soften a little.
Finally, add the tomato puree and stir until the sauce thickens completely.
Remove the pot from the heat and pour the cooked kritharaki, 4 tbsp. of olive oil and finely chopped parsley. Mix well.
Pour everything into a baking pan and grate Emmental on top.
Bake the casserole in a preheated oven at 360°F (180°C) until a nice brown crust is obtained.
The Oven-Baked Shrimp with Kritharaki are eaten warm.
