A visit to Titan Foods {Baked shrimp salad with orzo + ouzo}


The wonders of Titan Foods, a Greek Supermarket in Astoria, are many.

Walk in and you might feel you’ve ended up in Greece, not Queens, thanks to the Greek music playing overhead, the blue and white flags, and of course the food, most of which is imported straight from Greece.

What you’ll love about Titan Foods:

The variety of feta cheese. You won’t find that bland crumbled—dare I say absolutely tasteless?—packaged supermarket feta at Titan. Plus, they sell kasseri, haloumi (so good grilled), keflotiti and other Greek cheese.

The olive bar, with vats of 10 different kinds from Kalamata to olives stuffed with almonds, lemon or garlic.

Dips. If you don’t feel like making your own, you can get tzatziki (that dreamy garlicky, yogurt dip, taramosalata (salty roe), skordalia (potato and garlic), and moustalevria (a dip made from grape must). Pick up some fluffy pita bread (and olives and cheese) and you could have an impromptu party with mezze.

Other discoveries: sour cherry syrup, which I add to soda I make in my SodaStream, ouzo-flavored soda, also good in homemade drinks, Greek beer, coffee, olive oil, honey, phyllo dough to make my own wrapped items, orzo (in the recipe below), and beauty products from Greece.

If you’re in the mood for all things Greek, you’ll definitely enjoy a visit to Titan foods. Be sure to stop by the bakery for some baklava or galaktaboureko.

Titan Foods
25-56 31st Street
Astoria, NY 11102


You can find out about other specialty food stores in iFoodShop: A Food Lover’s Guide to Shopping in NYC. It’s my labor of love that I created to share my love of NYC’s food shops with you.


For this recipe I loosely followed a recipe by Ina Garten, with my own added flair: I incorporated cumin, coriander and ouzo.

I like to make this on Sunday and then have it for lunch during the week, or with a green salad for a quick dinner.

Baked shrimp salad with orzo + ouzo


  • 1 cup orzo
  • fresh juice from 1 lemon
  • 1/2 cup extra virgin olive oil
  • 1/4 cup of ouzo (anise-flavored liqueur from Greece)
  • Sea salt
  • Freshly-ground pepper
  • 12 shrimp (peeled + deveined)
  • 2 teaspoons coriander (crushed)
  • 2 teaspoons cumin (crushed)
  • 1/2 cup minced scallions (both white + green parts)
  • 1/2 cup of fresh parsley (chopped)
  • 1/2 cucumber (peeled, seeded, and cut into 1/2 inch cubes)
  • 1/4 cup of red onion (sliced into small pieces)
  • 1/2 pound (feta cheese)


Preheat the oven to 400 degrees F. Cook orzo according to package directions, until al dente. Whisk together the lemon juice, 1/2 cup olive oil, 1/4 cup of ouzo, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the warm orzo and stir well.

Place the shrimp on a cookie sheet, then rub with the coriander and cumin; drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through, mindful not to overcook.

Add the shrimp to the orzo and then add the scallions, parsley, cucumber, onion, salt + pepper, to taste. Toss well. Add the feta and stir. Set aside at room temperature for about 1 hour for the flavors to blend. You can also refrigerate overnight and return to room temperature before serving.

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