In a medium bowl, mix the feta with ¼ tsp of the chile flakes,2 tsp of the fennel seeds, and 1 tbsp of the oil. Set aside while you cook the orzo.

Place a large sauté pan with a lid over medium-high heat. Add 2 tbsp of oil, the orzo, ⅛ tsp salt, and a good grind of pepper. Fry for 3-4 minutes, stirring frequently, until golden brown, then remove from the pan and set aside.

Return the pan to the medium-high heat and add the remaining 2 tbsp of oil, ¼ tsp of chile flakes, 2 tsp of fennel seeds, the garlic, and the orange peel. Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes and their juice, stock, water, ¾ tsp salt, and plenty of pepper. Cook for 2-3 minutes, or until boiling, then stir in the dried orzo. Cover, then decrease the heat to medium-low and simmer for 15 minutes, stirring once or twice throughout so the orzo cooks evenly. Remove the lid and cook for 1-2 minutes, until the consistency is like risotto. Stir in the shrimp and cook for 2-3 minutes, until they are pink. Stir in the basil and serve at once, with the marinated feta sprinkled on top.