Feta And Shrimp Food

FETA SHRIMP SKILLET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened., Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.

ROASTED SHRIMP WITH FETA

Steps:

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
• Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

BAKED SHRIMP WITH TOMATOES AND FETA

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
• Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

SHRIMP SAGANAKI (GREEK SHRIMP WITH TOMATOES & FETA)

Steps:

• Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.
• Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
• Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
• Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.
• Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent broiler-safe baking dish and proceed from there.

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA

Steps:

• Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
• Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
• Meanwhile, grill pita just until warm and toasted.
• Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

SHRIMP WITH FETA CHEESE

Steps:

• Cook and stir onions and garlic in oil in large skillet over medium heat until onion is tender.
• Stir in wine, basil, oregano, salt, red pepper and tomatoes.
• Heat to boiling; reduce heat. Simmer uncovered 20 minutes.
• Stir in shrimp and lemon juice. Cover and cook until shrimp is pink, 3 to 5 minutes.
• Sprinkle with cheese and parsley.
• Serve with hot cooked rice or orzo pasta.

FETA SHRIMP SOUP

Steps:

• Melt the butter and heat the olive oil in a large pot over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the tomatoes, clam juice, and wine. Season with oregano, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 10 minutes.
• Transfer soup in batches to a blender, and puree until smooth. Return to the pot, and stir in feta cheese. Continue cooking 10 minutes.
• Stir the shrimp into the soup, and continue cooking 3 minutes, or until shrimp are opaque. Mix in parsley just before serving.

ROASTED TOMATOES WITH SHRIMP AND FETA

Steps:

• Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
• Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
• Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
• Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

SHRIMP & FETA SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; toss to coat.

GREEK SHRIMP WITH TOMATOES AND FETA

Steps:

• In a large pan saute onion and garlic in the olive oil until tender.
• Stir in the wine, oregano, salt, and tomatoes.
• Heat to boiling.
• Reduce heat to medium and simmer uncovered 5 minutes until the sauce reduces slightly.
• Put the shrimp into the sauce and spread out across the pan.
• Cover and cook until shrimp is pink (3-5 minutes).
• Sprinkle with cheese and parsley.

SHRIMP WITH TOMATO & FETA

Steps:

• Cook and stir onion in hot oil in large skillet on medium heat 3 min. Add tomatoes, wine and oregano; mix well. Reduce heat to low; cook 5 min. or until thickened, stirring occasionally.
• Add shrimp. Cook 3 min. or until shrimp are pink, stirring frequently.
• Sprinkle with cheese; cook 1 min. Stir in parsley. Serve over rice.

TOMATO AND SHRIMP PASTA WITH FETA

Steps:

• Set a large pot of salted water to boil. In a medium saucepan, heat 2 tablespoons oil over medium-high. Add onion and garlic. Cook until soft, 5 minutes. Add tomato paste and oregano. Cook until fragrant, 30 seconds. Add tomatoes, tomato sauce, olives, and capers, if using. Cook, breaking up tomatoes with a spoon, until sauce thickens, 10 minutes. Season with salt and pepper. Reserve 2/3 cup tomato sauce for Baked Shrimp.
• Meanwhile, cook pasta until al dente; drain. Add 2 tablespoons oil to pot and heat over medium-high. Add 3/4 pound shrimp and cook until opaque throughout, 1 to 2 minutes. Return pasta to pot and add tomato sauce; stir to combine. Serve pasta topped with 4 ounces crumbled feta.

BAKED SHRIMP WITH TOMATOES AND FETA

Steps:

• Preheat oven to 475 degrees with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
• Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
• Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. Crumble feta over top.
• Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with Orzo and Green Beans, sprinkled with additional chopped mint.

SHRIMP & FETA SKILLET

Steps:

• In a large skillet, combine tomatoes, garlic powder and basil; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until slightly thickened., Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Sprinkle feta over shrimp; serve with bread if desired.

ROASTED CHERRY TOMATOES WITH SHRIMP AND FETA CHEESE

Steps:

• Preheat oven to 425°F.
• Coat the bottom of a 9x13" rectangular baking dish with olive oil.
• Place the cherry tomatoes, minced garlic, salt, and pepper in the prepared baking dish and mix well. Bake for 15 minutes.
• Add the shrimp and diced red pepper, then bake for 25 minutes more, until the shrimp is fully cooked.
• Remove the baking dish from the oven and add the chopped parsley and crumbled feta cheese. Squeeze the lemon over the dish. Mix well to combine.
• Serve the shrimp with crusty baguette slices, as an appetizer or light main dish.

FETA AND SHRIMP

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a large skillet over medium heat and add tomatoes.
• Cook, stirring frequently, until tomatoes soften and give up some of their juice.
• Add crushed garlic, bay leaf, and Ouzo (if using) and cook five minutes more.
• Remove from heat, discard the bay leaf.
• Stir in oregano and salt and pepper to taste.
• Lightly coat four or six individual baking dishes with olive oil, place shrimp in the bottom of each dish, top shrimp with tomato sauce.
• Divide the feta cheese, over the top of each dish, sprinkle with capers.
• (you can also use a single baking dish, 8-10 inches square or diameter).
• Bake for 15-20 minutes until hot and bubbly and shrimp is cooked through, cooking time will vary according to the size of the shrimp, cut into a shrimp to be sure it is cooked through.