Salonika Shrimp Food

GREEK SHRIMP (PRAWN) SAGANAKI RECIPE WITH FETA CHEESE (GARIDES SAGANAKI)

Steps:

• To prepare this Greek shrimp saganaki recipe start by peeling and cleaning the shrimps.
• Continue preparing the sauce. To prepare the sauce for this shrimp saganaki recipe, dice the fresh tomatoes in small cubes and let them strain in a colander, so that no excess water is added to the sauce.
• Begin with the sauce for the shrimp saganaki. Heat the olive oil over medium-high heat, add the chopped onion and sauté for 1 minute. Stir in the chopped garlic, chilli peppers and season with salt and and pepper. Sauté all the ingredients together for 1 more minute. Add the chopped tomatoes, cover with the lid, bring to the boil and let simmer for approx. 5 minutes, until the sauce thickens a little bit.
• In the meantime sauté the shrimps for this shrimp saganaki recipe. Season the shrimps with salt and pepper on both sides. Heat a large saucepan over medium heat and add 3-4 tbsps olive oil. Add the shrimps, sauté for 1 minute and deglaze with the ouzo.
• Pour the sauce in the saucepan along with the shrimps and stir. Top the shrimp saganaki with the crumbled or cubed feta cheese, place the lid on and cook for 2 more minutes, until the feta slightly melts.
• Garnish the shrimp saganaki with chopped parsley or dill and serve while still hot. Enjoy this traditional Greek shrimp saganaki recipe with a cold glass of ouzo!

SHRIMP SALTIMBOCCA WITH FENNEL AND ARUGULA SALAD

Steps:

• For the shrimp: Peel and devein the shrimp, leaving the tails on; reserve the shells. Break off and reserve the heads. Add a drizzle of EVOO to a medium saucepot over medium-high heat. Add the shrimp heads and shells and saute for a few minutes. Add the bay leaf and enough chicken stock to cover; simmer for 15 to 20 minutes to infuse. Strain the shrimp stock and set aside.
• Rinse and dry the peeled shrimp and place them in a large mixing bowl. Add some EVOO, salt and pepper, and the lemon zest, chile flakes and garlic; toss to combine. Place a sage leaf down the back of each shrimp, where it has been deveined, and then wrap each shrimp carefully and snugly with a slice of prosciutto.
• In a large skillet, heat the EVOO (one turn of the pan) over medium to medium-high heat. Add the wrapped shrimp and cook, turning occasionally, until the prosciutto is crisp and the shrimp are pink and firm, 6 to 8 minutes. Remove to a platter and set aside. Douse the pan with the vermouth and about 1/2 cup shrimp stock, and swirl. Swirl in the butter to make a sauce, then squeeze in the lemon juice. Pour the sauce over the shrimp.
• For the salad: Toss the fennel with the arugula. Add the lemon juice and some salt and pepper. Drizzle with olive oil to coat. Toss well. Add the shaved Parm.
• Serve the shrimp with some crusty bread and the fennel and arugula salad on the side.

SALONIKA SHRIMP

Steps:

• Cook the orzo al dente in salted water. Drain well. Return to pot and add the butter, mix well to coat all the pasta.
• Butter an 11 x 7 Pyrex dish.
• Mince the dill and basil.
• Heat olive oil in a large skillet over medium high heat. Add garlic and sauté just until translucent. Add the tomatoes, dill and basil. Cook until the tomatoes are slightly soft, about 10 minutes. Add the shrimp and cook, stirring occasionally, just until pink about 3 or 4 minutes. Remove from heat.
• Preheat oven to 500°F.
• While the tomato mixture is cooking, mince the oregano (or crush the dried with your fingers). Crumble feta into a small bowl. Add the oregano and toss with feta until blended.
• Spread the orzo evenly in the buttered baking dish, top with the tomato shrimp mixture, then put the feta oregano on top.
• Bake just until feta begins to melt, about 5 minutes.
• Serve immediately.