Mediterranean Shrimp Salad With Feta Food

MEDITERRANEAN PASTA WITH SHRIMP

Steps:

• Peel shrimp and devein; keep chilled until needed.
• Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
• Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
• Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
• In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
• Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
• Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
• Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
• Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
• Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
• Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
• Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
• Serve hot, with other foods if desired.

MEDITERRANEAN-STYLE SHRIMP PASTA SALAD

Steps:

• Make the lemony dressing. In a large bowl, whisk lemon juice, zest, extra virgin olive oil, garlic, spices, salt and pepper.
• Now build the salad. Add the pasta to the same bowl. Add remaining ingredients except the feta. Toss well to combine, then add feta and give just a gentle toss (see note below, if you want to make this pasta ahead of time.)

MEDITERRANEAN SHRIMP AND ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil and cook the orzo until tender. Drain, rinse under cold water, drain again and transfer to a large bowl. Add the tomatoes, feta, 1/4 cup oil, dill, cucumbers, onions, lemon zest and juice, and toss to coat. Season with salt and pepper.
• Sprinkle the shrimp with salt and pepper. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp to the skillet and cook, stirring, until the shrimp are no longer pink, 2 to 3 minutes. Remove from the heat and sprinkle the shrimp with a little lemon juice. Add the shrimp to the orzo and toss. Taste the salad and season with more salt and pepper if desired.

MEDITERRANEAN SHRIMP

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
• In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.
• Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
• Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
• Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.

MEDITERRANEAN SHRIMP PASTA SALAD

Steps:

• Mix first 3 ingredients until blended.
• Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
• Refrigerate 1 hour.

MEDITERRANEAN SHRIMP SALAD

Steps:

• Prepare your Shrimp- I know that shrimp can come in a can, but please do not use canned shrimp for this salad. I buy fresh shrimp right at the Seafood counter of my local grocery and in this case, to make it easy, buy the peeled and deveined shrimp. Toss a little bit of olive oil and about a 1/2 a tablespoon of butter right in your pan and saute your shrimp till cooked. The shrimp turn the glossy uncooked color to white once ready. Do not overcook. My shrimp took approximately 6 minutes to saute. [mv_img id="7412"]
• Put shrimp in fridge to cool down
• Chop your veggies - First you need to peel your avocados and then chop down your avocados and tomatoes into bites. You can really adjust the level of bite you like to tiny bits or large chunks. I like to change it up depending on what I am serving this salad for. If its a side salad, i like the smaller bits of veggies but if I am serving as a meal, I like bigger bites[mv_img id="7413"]
• Pull your shrimp out of fridge and remove tails. You can easily slide tails off if you pay attention with how they are on and this reserves a lot of shrimp meat. If you cut the tales off, you are missing extra shrimp. It doesn't take too long to take the tails off, just a few extra minutes.
• Chop your shrimp down into bites, I usually cut each shrimp into 3 pieces[mv_img id="7414"]
• In a separate bowl, add your lemon juice, olive oil and spices
• Combine your veggies and shrimp into one bowl
• Pour your olive oil mixture of your salad and stir
• Add optional fresh cilantro- I would not add dried herbs to this salad
• Season with salt and pepper[mv_img id="7415"]

MEDITERRANEAN SHRIMP WITH OLIVES, TOMATOES AND FETA

Steps:

• Preheat oven to 450F.
• Saute the onion and garlic in olive oil in a large oven-safe pan or skillet.
• Stir in oregano, salt, black pepper and wine; cook sauce to reduce the wine.
• Add the tomatoes with liquid, olives, roasted peppers, roasted garlic and parsley.
• Simmer sauce, covered for 20-30 minutes.
• Top sauce with shrimp and cubes of feta.
• Bake 12-15 minutes or until shrimp are cooked and cheese is soft.
• Serve with cooked pasta.

MEDITERRANEAN SALAD WITH SHRIMP

Steps:

• Thaw shrimp, shell and remove tails. Heat oil in skillet, add garlic and hot pepper flakes. Saute shrimp until opaque. Set aside in serving bowl.
• Combine all salad ingredients. Toss with dressing (use purchased dressing, or try one of many excellent 'Zaar choices). Serve immediately, topping with shrimp.
• You may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness.
• Grilled shrimp are very nice.

ORZO SALAD WITH SHRIMP AND FETA

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
• Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
• Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)