Mediterranean Shrimp With Garlic Chips Food

MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI

Steps:

• In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
• Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
• In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
• Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
• Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
• Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.

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 WITH GARLIC CHIPS

Steps:

• Heat a large skillet over medium heat.
• Add the oil and garlic slices.
• Cook until garlic is a light golden brown - do not over cook. Remove garlic from pan.
• In the same pan, add rosemary, red pepper flakes, and shrimp. Season with salt and pepper.
• Cook, stirring until just cooked through, about 3 or 4 minutes.
• Squeeze some lemon juice over shrimp and top with garlic chips.

GRUESOME GREEK DIP

Steps:

• In a small bowl, combine the shrimp, 1 tablespoon lemon juice and Greek seasoning; set aside. , In a food processor, combine the cheeses, red peppers, garlic and remaining lemon juice; cover and process until smooth. Stir into shrimp mixture. , Transfer to a serving bowl. Cover and refrigerate until serving. Just before serving, stir dip and garnish with parsley. Serve with pita chips.

MEDITERRANEAN SHRIMP RECIPE WITH BELL PEPPERS

Steps:

• Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
• In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
• Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
• Finally, stir in the chopped fresh parsley and serve!

MEDITERRANEAN SHRIMP

Steps:

• Heat 2 TBSP of the olive oil in a large nonreactive skillet.
• Add the garlic, onions, and scallion; saute over medium heat for 2 minutes, stirring frequently.
• Stir in tomatoes: cook over high heat for 5 minutes.
• Stir in the wine and cook 1 minute longer.
• Remove from heat and scrape into a large bowl.
• Stir in half of the feta cheese and set aside.
• Meanwhile, Cook bowtie pasta according to package directions, al dente.
• Remove from heat and drain.
• In the same pan the sauce was prepared, heat the remaining TBSP olive oil.
• Add shrimp, and saute over medium-high heat until cooked through, about 2 minutes.
• Add chopped olives ans the sauce.
• Lower the heat and cook 1 minute.
• Stir in remaining feta cheese, the butter and the freshly ground black pepper.
• Toss the sauce with the pasta and garnish with remaining whole olives.