Greek Baked Shrimp With Feta Food

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.

BAKED GREEK SHRIMP WITH TOMATOES AND FETA

Steps:

• Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
• Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
• Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
• Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
• Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

SHRIMP SANTORINI - BAKED SHRIMP WITH TOMATOES AND FETA CHEESE

Steps:

• Prepare shrimp by putting them into a mixing bowl with 1 tbs. olive oil, salt and pepper. Toss shrimp to coat. Pre-heat oven to 400 degrees. Put 4 tablespoons of olive oil in a medium skillet and turn on heat to medium. Add onion and a little salt and sweat until translucent. Add garlic and pepper. Stir until soft, a few minutes. Add tomatoes, oregano and red pepper flakes and sauté for 10 minutes. Turn out tomato mixture into a 9 x13 baking dish. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface. Bake for 10-12 minutes, until shrimp are a medium pinkish color and cheese is a bit browned. Don't overcook the shrimp. Remove from oven, garnish with fresh parsley.

GREEK BAKED SHRIMP WITH FETA

Steps:

• Preheat oven to 450 degrees.
• Remove shells from shrimp, leaving last segment and tail intact; remove vein.
• Rinse and dry.
• In a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more.
• To the onions add the tomatoes, wine, half the parsley, oregano, and salt and pepper to taste.
• Reduce heat, cover and simmer for 30 minutes until thickened.
• Pour half the sauce into a shallow casserole, and arrange the shrimp on top.
• Pour the rest of the sauce on, and sprinkle crumbled feta over the shrimp.
• Bake at 450 degrees for 10-12 minutes or until prawns are pink and feta is lightly browned.
• Garnish with remaining parsley and serve.

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.

GREEK-SPICED BAKED SHRIMP

Steps:

• Preheat oven to 375°F with rack in middle.
• Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.
• Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.

GREEK STYLE PASTA WITH SHRIMP AND FETA

Steps:

• Bring a large pot of water to a boil.
• Cut onion into thin slices and mince garlic cloves.
• In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes.
• Add the tomatoes, oregano, basil and pepper, and bring to a boil over medium-high heat , breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp.
• Add the pasta to the boiloing water and cook until al dente 10 to 12 minutes, or according to package directions .
• Shell and devein the shrimp.
• Uncover the sauce and bring to a boil over medium-high heat. Add the shrimp, reduce the heat to low, cover and simmer for 3 minutes.
• Add the olives and half the feta cheese and stir to combine.
• Drain the pasta and serve topped with the shrimp and sauce. Garnish each serving with remaining feta cheese.

GREEK RICE AND SHRIMP BAKE WITH FETA CRUMB TOPPING

Steps:

• Place stock and bay leaf in a medium saucepan and bring to a boil.
• Add rice; return to a boil.
• Reduce heat, cover and simmer for 20 minutes or until rice is just tender.
• Add lemon juice, butter and 1/2 the oregano.
• Stir well and remove from heat, let cool to room temperature.
• Remove bay leaf.
• Heat oil in a large nonstick skillet over medium heat.
• Cook onion, garlic, hot-pepper flakes and the rest of the oregano , stirring, for 4 minutes or until softened.
• Add tomatoes and red pepper; cook for 3 minutes until softened.
• Stir in rice and spread in a greased 10-cup shallow casserole dish. If making ahead, cover and refrigerate.
• Preheat oven to 375°F.
• Bury shrimp in rice.
• Combine bread crumbs, feta and parsley in a bowl; spread over rice.
• Bake in oven for 25 to 30 minutes until shrimp are pink and topping is light golden.

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.

GREEK SHRIMP WITH FETA

Steps:

• Place shrimp in bowl and sprinkle with lemon juice. Set aside.
• Melt butter in skillet. Saute garlic, green onion and tomato.
• Add shrimp and oregano. Season with salt and pepper to taste. Turn shrimp frequently and saute until pink.
• Add sherry and simmer for about 2 minutes.
• Crumble feta cheese into skillet, and allow to melt.
• Serve with baguette to soak up the extra sauce. Enjoy!

BAKED SHRIMP WITH FETA CHEESE

Steps:

• Preheat oven to 350*.
• Heat oil in a large nonstick skillet.
• Add salt, red peppers, shrimp and garlic.
• Saute for 3 minutes.
• Spoon this mixture into an 11 x 7 baking dish.
• Pour wine in skillet.
• Cook over low heat until reduced in half, about 8 minutes.
• Stir in tomatoes, then pour over shrimp mixture.
• Sprinkle feta cheese over shrimp/wine mixture.
• Bake at 350* for 10 minutes.
• Pour shrimp mixture over pasta and serve.