Using kalofagas’ shrimp giouvetsi recipe as my starting point, here is a stovetop shrimp and scallop giouvetsi that’s suitable for Lent.
2 tbsp olive oil
2 leeks, light green and white parts, sliced
1 large shallot (or 2 small shallots), chopped
3-4 cloves of garlic, minced
1 bell pepper, diced
1 carrot, diced
10 cremini mushrooms, thickly sliced
1 cup canned diced tomatoes, including the liquid from the can
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp dried chili flakes, or more to taste
1/2 cup parsley, chopped
1/3 cup dry white wine
2 cups of water
1/4 tsp salt, or more to taste
1 cup of orzo
350-400 g of shrimp, thawed and peeled*
10 large sea scallops (or 350-400 g of bay scallops)
freshly ground black pepper to taste
Heat oil in large stockpot over medium heat until fragrant. Add leeks, shallots and carrots, and saute for 5 minutes. Add garlic and pepper and saute for another 5 minutes. Add thyme, oregano, chili flakes, tomatoes and parsley, and saute for another 5 minutes. Add white wine, water and mushrooms to the mixture. Bring to a boil over medium heat.
Add salt and orzo, and keep mixture at a slow boil, stirring occasionally. Cook for 18-20 minutes, testing orzo to see if it is just about cooked to taste. Cooking the orzo in the tomato mixture takes a longer to cook than the amount of time prescribed on the package.
Add shrimp and scallops to the stockpot, stirring occasionally, cooking just until the shrimp have turned pink, and the scallops have become opaque. This should take about 4-5 minutes. Add freshly ground pepper to taste, add more salt if desired, then serve.
*I use the frozen uncooked organic shrimp from Ecuador, which are farmed without the use of antibiotics, unlike most Asian farmed shrimp. If you have access to wild shrimp, that might be a better option.
Thanks for the inspiration, Peter!