Heat the olive oil in a skillet or chef's pan. Add the diced shallots and cook over low heat, stirring, until softened.
Add the minced garlic, salt, sugar, chilli flakes and bay leaves.
Stir in the orzo so that it's covered in the oil and seasoning. Add the ouzo or white wine, if using, then stir in the tomato paste.
Pour the stock and tomatoes into the pan and bring to a simmer. Cook, stirring occasionally, for 10-15 minutes or until the orzo is al dente (check with the pack instructions).
Stir in the shrimp and cook for a couple of minutes, until they turn pink.
Top with the crumbled feta and garnish with fresh thyme and dill. Discard the bay leaves, have a taste and adjust the seasoning, if needed. If you like, you brown the feta under the broiler for a couple of minutes before serving.
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Notes
SERVING SUGGESTIONS: This shrimp saganaki with orzo is a hearty meal all on its own. It pairs well with Greek bread and roasted zucchini.STORING AND FREEZING: Leftovers will keep for up to three days in the fridge. This recipe is not suitable for freezing.