Step 1

Heat the olive oil in a skillet or chef's pan. Add the diced shallots and cook over low heat, stirring, until softened.

Step 2

Add the minced garlic, salt, sugar, chilli flakes and bay leaves.

Step 3

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.

Step 4

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).

Step 5

Stir in the shrimp and cook for a couple of minutes, until they turn pink.

Step 6

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.