Easy Mediterranean Shrimp Salad With Feta Food

MEDITERRANEAN SHRIMP RECIPE WITH BELL PEPPERS

Steps:

• Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
• In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
• Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
• Finally, stir in the chopped fresh parsley and serve!

MEDITERRANEAN COUSCOUS

Steps:

• In a large bowl, combine the tomatoes, olives, feta, capers and black pepper.
• Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture.
• Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture.
• Add the lemon juice and toss well. Garnish with fresh parsley and serve immediately.

MEDITERRANEAN SHRIMP WITH TOMATOES AND FETA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place tomatoes in the bottom of a 9x13-inch baking dish. Add garlic and olive oil and combine. Sprinkle with salt and pepper.
• Place on the top rack of the preheated oven and roast for 20 minutes.
• Remove the dish from the oven, leaving oven on. Stir in shrimp and lemon juice. Sprinkle with feta cheese.
• Return the dish to the oven and continue to cook until shrimp are bright pink on the outside and meat is opaque, 10 to 15 minutes. Sprinkle with parsley.

MEDITERRANEAN SHRIMP SALAD

Steps:

• Prepare your Shrimp- I know that shrimp can come in a can, but please do not use canned shrimp for this salad. I buy fresh shrimp right at the Seafood counter of my local grocery and in this case, to make it easy, buy the peeled and deveined shrimp. Toss a little bit of olive oil and about a 1/2 a tablespoon of butter right in your pan and saute your shrimp till cooked. The shrimp turn the glossy uncooked color to white once ready. Do not overcook. My shrimp took approximately 6 minutes to saute. [mv_img id="7412"]
• Put shrimp in fridge to cool down
• Chop your veggies - First you need to peel your avocados and then chop down your avocados and tomatoes into bites. You can really adjust the level of bite you like to tiny bits or large chunks. I like to change it up depending on what I am serving this salad for. If its a side salad, i like the smaller bits of veggies but if I am serving as a meal, I like bigger bites[mv_img id="7413"]
• Pull your shrimp out of fridge and remove tails. You can easily slide tails off if you pay attention with how they are on and this reserves a lot of shrimp meat. If you cut the tales off, you are missing extra shrimp. It doesn't take too long to take the tails off, just a few extra minutes.
• Chop your shrimp down into bites, I usually cut each shrimp into 3 pieces[mv_img id="7414"]
• In a separate bowl, add your lemon juice, olive oil and spices
• Combine your veggies and shrimp into one bowl
• Pour your olive oil mixture of your salad and stir
• Add optional fresh cilantro- I would not add dried herbs to this salad
• Season with salt and pepper[mv_img id="7415"]

MEDITERRANEAN SHRIMP SALAD IN A JAR

Steps:

• Cook orzo according to package directions. Drain; rinse with cold water and drain well. Combine orzo with Greek vinaigrette and herbs., In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: orzo mixture, shrimp, artichokes, red pepper, green pepper, red onion, Greek olives, feta cheese and arugula. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

MEDITERRANEAN QUINOA SALAD WITH SHRIMP

Steps:

• Toss shrimp with lemon juice, salt, and black pepper in a bowl; set aside to marinate, about 15 minutes.
• Mix tomatoes, quinoa, cucumber, yellow bell pepper, green bell pepper, kalamata olives, red onion, and feta cheese together in a large bowl.
• Whisk together olive oil, vinegar, and oregano in a separate bowl; add to vegetable and quinoa mixture and toss well to combine.
• Top quinoa mixture with marinated shrimp to serve.

35 MEDITERRANEAN DIET RECIPES: GREEK ORZO SALAD & MORE!

Steps:

• Prepare the orzo according to the package instructions. Taste the orzo a few minutes before completion to ensure it's 'al dente' (chewy, but with a little firmness in the center). When it's done, drain it and then rinse it under cold water until it comes to room temperature.
• Place the chickpeas in a bowl with the lemon zest, lemon juice, and 1/4 teaspoon kosher salt.
• Mince the red onion, then place it in a bowl with water (this helps to remove the sharp onion taste). Dice the cucumber. Dice the roasted red pepper. Chop the herbs.
• Stir together the orzo, chickpeas and bowl of lemon juice, red onion, cucumber, red pepper, dill, mint, white wine vinegar, olive oil, Dijon mustard, oregano, feta crumbles, black olives, and several grinds of black pepper. Taste and if necessary, season with more kosher salt.

BAKED FETA RECIPE

Steps:

• Heat the oven to 400 degrees F and adjust a rack in the middle.
• Arrange the onions, bell peppers, and cherry tomatoes at the bottom of a ramekin or oven-safe dish. Sprinkle with 1 tsp oregano, pinch red pepper flakes, and add some of the fresh thyme. Drizzle a bit of extra virgin olive oil.
• Add the feta on top of the arranged veggies. Season the feta block with the remaining dried oregano, pinch of red pepper flakes and whatever remains of the fresh thyme. Drizzle a generous amount of extra virgin olive oil on the feta and make sure to brush the sides with some of the oil.
• Place the baking dish on the middle rack of the oven and bake for 20 to 30 minutes (and if you like, you can stick it under the broiler very briefly to add color).
• Serve with pita chips or toasted Italian bread.

GREEN SALAD WITH SHRIMP AND FETA

Steps:

• For dressing, combine oil, vinegar, lemon juice, rosemary, salt and pepper in a small jar with a tight-fitting lid; cover and shake to combine.
• Dressing can be made several days in advance and refrigerated, shake well before using.
• Combine remaining ingredients in a large salad bowl; chill until serving time.
• To serve, add dressing and toss lightly to combine.
• Add additional freshly ground pepper to taste.

SHRIMP, TOMATO AND FETA SALAD

Steps:

• Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard. Add the shrimp to the pan, sprinkle with salt and saute until the shrimp have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When the shrimp have cooled, cut them in half lengthwise and reserve.
• Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add the oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress the salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating.
• Mmmmmm...salad!

MEDITERRANEAN SALAD WITH SHRIMP

Steps:

• Thaw shrimp, shell and remove tails. Heat oil in skillet, add garlic and hot pepper flakes. Saute shrimp until opaque. Set aside in serving bowl.
• Combine all salad ingredients. Toss with dressing (use purchased dressing, or try one of many excellent 'Zaar choices). Serve immediately, topping with shrimp.
• You may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness.
• Grilled shrimp are very nice.

MEDITERRANEAN SHRIMP

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
• In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.
• Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
• Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
• Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.

MEDITERRANEAN SHRIMP WITH OLIVES, TOMATOES AND FETA

Steps:

• Preheat oven to 450F.
• Saute the onion and garlic in olive oil in a large oven-safe pan or skillet.
• Stir in oregano, salt, black pepper and wine; cook sauce to reduce the wine.
• Add the tomatoes with liquid, olives, roasted peppers, roasted garlic and parsley.
• Simmer sauce, covered for 20-30 minutes.
• Top sauce with shrimp and cubes of feta.
• Bake 12-15 minutes or until shrimp are cooked and cheese is soft.
• Serve with cooked pasta.

MEDITERRANEAN SHRIMP AND ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil and cook the orzo until tender. Drain, rinse under cold water, drain again and transfer to a large bowl. Add the tomatoes, feta, 1/4 cup oil, dill, cucumbers, onions, lemon zest and juice, and toss to coat. Season with salt and pepper.
• Sprinkle the shrimp with salt and pepper. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp to the skillet and cook, stirring, until the shrimp are no longer pink, 2 to 3 minutes. Remove from the heat and sprinkle the shrimp with a little lemon juice. Add the shrimp to the orzo and toss. Taste the salad and season with more salt and pepper if desired.