Greek Ish Grilled Shrimp From Small Victories Food

CRISPY GRILLED HARISSA SHRIMP GREEK SALAD

Steps:

• For the shrimp: Combine the harissa powder, turbinado sugar, baking soda, granulated garlic, salt and pepper in a medium bowl. Toss the shrimp with the dry spices. Skewer and place on a rack in the fridge for 1 hour.
• Preheat the grill to medium-high heat. Oil the grill grates and grill the shrimp until charred and crispy, 2 to 3 minutes a side.
• For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano, garlic, salt and pepper in a bowl. Slowly stream in the oil to emulsify. Adjust the seasoning if necessary.
• For the salad: Arrange the lettuce, olives, cucumbers, tomatoes and Pickled Red Onions on a platter, then drizzle with the sweet Greek dressing and top with the grilled shrimp skewers. Serve.
• Simmer the vinegar, salt, sugar and 1/2 cup water in a medium pot until dissolved. Add the onions and turn off the heat. Let sit until cool. Transfer to resealable container, then place in the refrigerator overnight.

GREEK GRILLED SHRIMP

Steps:

• Put all ingredients (except the dressing) in a large bowl and marinate for 15 - 20 minutes.
• Thread shrimp on metal skewers ( or well soaked bamboo) and grill for 5-6 minutes turning often (they will turn red and opaque when done).
• Serve over rice (or better yet pilaf) with lemon wedges, pitted black olives and cherry tomatoes and drizzle with the dressing.

GREEK-ISH GRILLED SHRIMP FROM SMALL VICTORIES

Steps:

• Soak twenty-four wooden skewers in warm water for about 1 hour (this keeps them from burning on the grill). Drain the skewers and set aside.
• Prepare the grill for medium-high heat (or heat a large grill pan set over a couple of burners) and make sure your grates are super-clean.
• Meanwhile, put the shrimp in a large bowl, drizzle with 3 Tbsp of the olive oil, and sprinkle with the salt. Use your hands to toss everything together so that each shrimp gets properly oiled and salted. Thread the shrimp onto the skewers, using two skewers per kabob, so that you end up with a dozen sturdy kabobs.
• Transfer the shrimp kabobs and the lemon halves, cut-side down, to the grill. Let the shrimp cook until the undersides are ever so slightly charred, about 2 minutes. Flip the kabobs and cook until the shrimp are slightly charred on the second side, opaque, and firm to the touch, just about 1 minute longer. At this point, the cut sides of the lemons should be nicely charred.
• Transfer the shrimp and lemon halves to a serving platter and use tongs to help you remove the skewers (discard the skewers; they've done their job). Scatter the feta and oregano over the shrimp and drizzle with the remaining 3 Tbsp olive oil. Use your tongs to help you squeeze the smoky juice from the lemons over the shrimp. I like to leave the juiced halves on the platter along with the shrimp so you and your guests can get a little bit more juice out of them as you eat the shrimp, plus they're kinda beautiful, don't you think? Serve immediately.
• Spin-offs.
• TO MAKE GRILLED SHRIMP WITH BARBECUE SAUCE, oil and salt them as directed and thread them on double skewers. As they're grilling, brush them with your favorite barbecue sauce, or try the Molasses Barbecue Sauce (page 266 in the Small Victories cookbook), the gochujang mixture from the ribs on page 155, or Henley Mustard Sauce (see page 151). Be sure to serve with more sauce on the side.
• Recipe courtesy of Small Victories by Julia Turshen, buy the book here: https://www.amazon.com/Small-Victories-Recipes-Hundreds-Triumphs/dp/1452143099.

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE

Steps:

• Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
• Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

GREEK-STYLE SHRIMP

Steps:

• 1. Thaw shrimp, if frozen. Peel, devein and remove tails from shrimp. In medium bowl toss together shrimp, olive oil, honey, oregano, salt and pepper.
• 2. Preheat grill pan* over high heat. Add shrimp. Cook over high heat about 3 minutes or until shrimp turn opaque and grill marks appear, turning once after 2 minutes. Remove from pan. Cool slightly. Crosswise cut each shrimp in half. Set aside.
• 3. Place lemon slices on grill pan. Cook over high heat for 2 to 4 minutes or until beginning to brown, turning once. Remove from pan. Cut each slice into 6 segments.
• 4. In small bowl stir together hummus and lemon peel. Spread about 1 teaspoon of hummus mixture on each KEEBLER TOWN HOUSE Flatbread Crisps - Roasted Garlic cracker. Top each with piece of shrimp and lemon segment.
• *NOTE: A large nonstick skillet may be substituted for the grill pan. If using a skillet, reduce cooking temperature to medium-high. No grill marks will appear.

GRILLED SHRIMP GREEK SALAD

Steps:

• Prepare grill for cooking.
• Make dressing:
• Whisk together 2 tablespoons lemon juice, 3 tablespoons oil, half of oregano, half of garlic, and salt and pepper to taste in a large bowl.
• Gently stir tomatoes, cucumber, and onion into dressing and let stand at room temperature while grilling.
• Marinate shrimp:
• Whisk together remaining 2 tablespoons lemon juice and remaining oregano and garlic in a large bowl. Stir in shrimp until well coated and marinate at room temperature 10 minutes.
• Grill pitas and bell pepper while shrimp marinates:
• Lightly brush pitas and bell pepper on both sides with some oil and season with salt and pepper. Grill pitas on an oiled rack set 5 to 6 inches over glowing coals until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool).
• Grill bell pepper until just softened, about 1 1/2 minutes on each side.
• Grill shrimp:
• Add remaining tablespoon oil to shrimp and toss to coat. Thread 4 shrimp lengthwise, each facing in same direction (so shrimp will lay flat on grill), on each skewer without crowding. Season shrimp with salt and pepper.
• Grill shrimp until just cooked through, about 2 minutes on each side.
• Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper, feta, and salt and pepper to taste.

GREEK SHRIMP DISH FROM SANTORINI

Steps:

• Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
• Preheat oven to 250 degrees F (120 degrees C).
• Stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat. Pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese. Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.

EPIPHANY CAKE

Steps:

• Beat the eggs and sugar until light and fluffy.
• Add the sour cream and beat, then extracts.
• Lightly fold in the sifted flour mixed with the baking powder, baking soda and salt.
• Spoon the batter into the well-buttered round cake tin, 20 cm (8 inches) across and 8 cm (3 inch) deep.
• You can also line it with buttered-paper if you like.
• Make sure you add the token.
• Bake the cake at 170 Celsius/ 325 farenheit for 35 minutes or till tester comes out clean.
• Don't open the door, be patient.
• Cool the cake in the tin for 10 mins and then turn it out on to a rack to cool properly.
• Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste.
• Decorate with a ring of crushed nuts and an inner circle of chocolate sprinkles. Maybe add a sugar mouse in the center, or garden flowers on the plate, and a ribbon.