Mediterranean Shrimp Food

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

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.

MEDITERRANEAN SHRIMP

Steps:

• Preheat the oven to 450 degrees F.
• For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.
• For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
• Drizzle the baguette pieces with olive oil.
• Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.
• Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.

MEDITERRANEAN SHRIMP WRAPS

Steps:

• Spread pesto on 1 side of tortillas. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up.

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 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.

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 SHRIMP WRAPS

Steps:

• Spread 1 Tablespoon of pesto on each of the tortillas.
• Top evenly with the spinach, shrimp, artichoke hearts and sun-dried tomatoes and roll up.

MEDITERRANEAN SHRIMP AND PASTA

Steps:

• Cook linguine according to package directions, drain and keep warm.
• Peel and de-vein shrimp.
• Cook onion and garlic in oil in a large wok or skillet until tender, stirring often.
• Stir in the tomato and dried spices (next 4 ingredients).
• Cook 3 minutes, stirring constantly.
• Add shrimp and cook 3 more minutes, stirring occasionally (or until shrimp turn pink). Be careful not to over cook the shrimp.
• Add the parsley, olives, and lemon juice.
• Cook until thoroughly heated.
• Serve over linguine. Sprinkle with feta cheese.