BAKED GREEK SHRIMP WITH TOMATOES AND FETA
This traditional Greek recipe disregards the notion that seafood and cheese don't mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.
Provided by David Tanis
Categories lunch, salads and dressings, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 829 milligrams, Sugar 8 grams, TransFat 0 grams
ROASTED SHRIMP WITH FETA
Provided by Ina Garten
Time 1h
Yield 4 servings
Number Of Ingredients 16
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.
GREEK STYLE PASTA WITH SHRIMP AND FETA
Make and share this Greek Style Pasta With Shrimp and Feta recipe from Food.com.
Provided by Papa D 1946-2012
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
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 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 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
SHRIMP SAGANAKI (GREEK SHRIMP WITH TOMATOES & FETA)
Greek-style shrimp saganaki makes a quick and easy weeknight dinner.
Provided by Jennifer Segal, adapted from Betsy Goldstein's recipe
Categories Dinner
Time 50m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 431, Fat 25g, Carbohydrate 21g, Protein 32g, SaturatedFat 9g, Sugar 14g, Fiber 5g, Sodium 1379mg, Cholesterol 252mg
GARIDES SAGANAKI (GREEK SHRIMP WITH FETA)
Make and share this Garides Saganaki (greek shrimp with feta) recipe from Food.com.
Provided by Poppy
Categories Greek
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and devein shrimp.
- Sprinkle with lemon juice and garlic set aside.
- Melt butter in large skillet.
- Saute garlic green onion and tomato.
- Add shrimp and season with oregano salt and pepper to taste.
- Turn shrimp frequently and saute until pink.
- Add feta cheese and cream.
- Bring to boil and cook 3 to 4 minutes.
- Remove shrimp carefully to casserole.
- Spoon cheese mixture over shrimp.
- Serve with rice.
GREEK RICE AND SHRIMP BAKE WITH FETA CRUMB TOPPING
This Greek spin on the classic baked rice casserole calls for shrimp, but chicken can also be used. Cut three large boneless chicken breasts into cubes and brown first in oil in a hot skillet before adding to cooked rice. If you plan on doubling the recipe, use 2 1/2 cups (625 mL) rice and only 4 1/2 cups (1.125 L) stock. From Food and Drink.
Provided by Leslie
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
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.
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