GREEK SHRIMP SALAD
Steps:
- In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
- In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
- In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
- In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
- Cool the onion and transfer to a covered container. Refrigerate and use as needed.
- In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
- Refrigerate in a covered container. When ready to use, whisk again.
CLASSIC GREEK SALAD WITH SHRIMP
This classic Greek salad topped with pan-seared shrimp makes a healthy and delicious dinner that goes from kitchen to table in less than 30 minutes.
Provided by Lynne Webb
Categories Salads
Time 20m
Number Of Ingredients 19
Steps:
- To prepare the dressing, whisk the olive oil, lemon juice, red wine vinegar, mustard, garlic and oregano together in a small bowl. Season to taste with salt and pepper and set aside.
- Lightly season the shrimp with salt, pepper, and oregano. Heat the olive oil in a frying pan over medium-high heat and add the shrimp in a single layer.
- Cook the shrimp until firm and opaque, 1-1/2 minutes per side. Remove from the heat, drizzle with lemon juice and set aside to cool.
Nutrition Facts : Calories 436 kcal, Carbohydrate 23 g, Protein 25 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 155 mg, Sodium 956 mg, Fiber 8 g, Sugar 8 g, UnsaturatedFat 22 g, ServingSize 1 serving
GREEK SHRIMP WITH FETA
I searched high and low for a Greek recipe for shrimp that included all the basics- tomatoes, garlic, oregano and of course, feta- and I couldn't find anything, so I took a couple recipes and tweaked them to my family's taste, and voila! This has been a hit since the first time I made it... it's full of flavor, rich but not too heavy! You can play around with the amounts given for any ingredient to satisfy your taste, but any way you make it, it turns out fabulous! We usually serve this as an appetizer with baguette to soak up the sauce... delicious!!!
Provided by Annala
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 458.1, Fat 25.8, SaturatedFat 16.2, Cholesterol 253.9, Sodium 893.5, Carbohydrate 11, Fiber 1.4, Sugar 4.8, Protein 32.3
GREEN SALAD WITH SHRIMP AND FETA
Easy, delicious salad! I found this recipe in a Chicago Tribune article on dishes to make for Father's Day. Cook time does not include the shrimp cooking time because I always buy the shrimp already cooked.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
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.
GRILLED SHRIMP AND FETA SALAD
Steps:
- 1. Preheat a grill to medium-high heat. Lightly oil the shrimp, then sprinkle with salt and pepper. Grill until just cooked through, 2 to 3 minutes per side.
- 2. Toss the shrimp, arugula, cucumbers, olives, and onions together in a bowl.
- 3. Whisk together the lemon juice, 1/3 cup olive oil, and season with salt and pepper. Pour over the salad and toss to coat. Top with the feta cheese.
Nutrition Facts : Calories 520, Fat 39 grams, SaturatedFat 12 grams, Cholesterol 223 milligrams, Sodium 1115 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 33 grams
GREEK BAKED SHRIMP WITH FETA
This is a delicious recipe, and one I have enjoyed many times. It would make an excellent appetizer for entertaining as well as a great dinner idea!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
GREEK SHRIMP PASTA SALAD
Ahhhh anything with Greek ingredients is sure to be sublime...feta,black olives,garlic,oregano. Happy Greekfest!
Provided by Lorrie in Montreal
Categories Pasta Shells
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first 10 ingredients in large bowl.
- Add the cooked pasta and the shrimp.
- Toss to blend.
- Season to taste with salt and pepper.
GREEK SHRIMP SALAD WITH FETA
This tasty shrimp and orzo salad gets its Greek on with cucumber slices, cherry tomatoes and crumbled feta cheese.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt; drain. Toss with onions, cheese and 1/2 cup dressing.
- Add shrimp, cucumbers and tomatoes; toss lightly. Sprinkle with parsley. Refrigerate 1 hour. Toss with remaining dressing just before serving.
Nutrition Facts : Calories 530, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 175 mg, Sodium 1220 mg, Carbohydrate 63 g, Fiber 4 g, Sugar 4 g, Protein 31 g
GREEK PASTA SALAD WITH SHRIMP, ZUCCHINI, TOMATOES AND FETA
If you love Greek food then you might want to give this recipe a try, this is not your average everyday salad the zucchini, eggplant and bell peppers are broiled firstly, you may adjust the veggie amounts slightly or double the complete recipe, to save some time you can broil the zucchini and bell pepper and cook the pasta shells up to a day ahead, you may omit the eggplant and use two zucchini if desired
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For the vinaigrette; in a blender process vinegar with mustard, garlic and salt for about 5 seconds.
- Slowly drizzle in the oil until blended.
- Add in honey or sugar if desired, then season with black pepper to taste.
- Refrigerate until ready to use.
- Adjust oven rack to the top position.
- Place the zucchini slices, yellow bell pepper halves and cubed eggplant onto a greased baking sheet.
- Drizzle the oil over veggies and and toss with hands to coat.
- Lightly season both sides with salt and black pepper.
- Broil for 8-10 minutes or until lightly browned, turning over once.
- Cool then cut into bite-size pieces; place into a large bowl (DO NOT clean the baking sheet, you will cool the cooked pasta on it).
- Boil the pasta shells in a large pot of boiling salted water until just al dente; drain but DO NOT rinse; spread onto the baking sheet that you broiled the veggies on; set aside and cool.
- Place the cooled pasta into the bowl that has the cooked chopped zucchini and bell peppers in, then add in cooked shrimp, cherry tomatoes, feta cheese, red onion and dried oregano; toss well to combine.
- Season with lots black pepper.
- At this point you may add in the dressing; toss to combine then season with salt and pepper, or you may add in the dressing before serving.
Nutrition Facts : Calories 736, Fat 36.9, SaturatedFat 8.2, Cholesterol 137.4, Sodium 655.5, Carbohydrate 70.9, Fiber 7.3, Sugar 7.1, Protein 31.4
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