Shrimp And Feta Pizza Strips Food

SHRIMP AND FETA GREEK STYLE PIZZA

Steps:

• Shell shrimp and set aside.
• Heat oven to 425°F.
• Grease 12 inch pizza pan or 13x9-inch pan and sprinkle with cornmeal.
• Place dough in greased pan and spread to cover the pan and form the base.
• Bake for 5 minutes until very light brown.
• Sprinkle with mozzarella cheese.
• Heat olive oil in large skillet over med-high heat.
• Add shrimp and garlic.
• Cook until shrimp are light pink, about 1 minute.
• Spoon over the mozzarella cheese.
• Sprinkle feta cheese, green onions, rosemary and olives over shrimp.
• Bake at 425°F for 15-20 minutes or until crust is golden brown.

GRILLED SHRIMP PIZZA

Steps:

• Preheat a grill to medium high. Toss the shrimp and onion in a bowl with the olive oil and oregano. Season with salt and pepper.
• Stretch the pizza dough into a roughly 8-by-10-inch rectangle. Lightly brush the grill with olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove with tongs and put cooked-side up on a cutting board. Brush with olive oil.
• Grill the shrimp and onion, turning, until the onion softens and the shrimp are lightly charred, about 5 minutes. Top the crust with the shrimp and onion, then slide the pizza back onto the grill. Top with the tomatoes and feta, cover and grill until the dough is cooked through and the cheese is soft, about 5 more minutes.
• Carefully transfer the pizza to the cutting board. Sprinkle with the parsley and cut into pieces.
• Per serving: Calories 585; Fat 28 g (Saturated 7 g); Cholesterol 143 mg; Sodium 708 mg; Carbohydrate 60 g; Fiber 3 g; Protein 27 g

MEDITERRANEAN PIZZA WITH SHRIMP AND FETA

Steps:

• Preheat oven to 400°F.
• Coat a large round pizza pan with cooking spray. Sprinkle with the cornmeal.
• Turn the dough out on a lightly floured surface and roll into a 12-inch circle.
• Bring the water to a boil add shrimp and cook for 2 minutes or until opaque. Drain and cut each shrimp into thirds.
• Place the pine nuts and garlic in a food processor or blender. Process until minced. Add the basil, Parmesan cheese, broth, and lemon juice and process until a paste forms. Add more broth if necessary to achieve the desired consistency.
• Spread the mixture on the crust, leaving a 1/2 inch border. Add the shrimp, feta, onion and mozzarella. Bake for 14 minutes or until the cheese is melted and the crust is golden brown.

ROASTED SHRIMP WITH FETA

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.

TOMATO AND SHRIMP PASTA WITH FETA

Steps:

• Set a large pot of salted water to boil. In a medium saucepan, heat 2 tablespoons oil over medium-high. Add onion and garlic. Cook until soft, 5 minutes. Add tomato paste and oregano. Cook until fragrant, 30 seconds. Add tomatoes, tomato sauce, olives, and capers, if using. Cook, breaking up tomatoes with a spoon, until sauce thickens, 10 minutes. Season with salt and pepper. Reserve 2/3 cup tomato sauce for Baked Shrimp.
• Meanwhile, cook pasta until al dente; drain. Add 2 tablespoons oil to pot and heat over medium-high. Add 3/4 pound shrimp and cook until opaque throughout, 1 to 2 minutes. Return pasta to pot and add tomato sauce; stir to combine. Serve pasta topped with 4 ounces crumbled feta.

FETA SHRIMP SKILLET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened., Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.

FETA SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 4 minutes, until al dente, and drain. Transfer to a large bowl.
• Melt the butter in a skillet over medium heat. Place onion in the skillet and cook until tender. Stir in shrimp, and cook 3 minutes, or until opaque. Mix in feta cheese, and continue cooking 1 minute. Toss with the pasta and serve.

SHRIMP AND FETA PIZZA STRIPS

Steps:

• On a lightly floured surface, roll out the pastry into a 16" x 11" rectangle.
• Cut into four 11" x 4" strips.
• Place on baking sheets and crimp up the edges slightly.
• Sprinkle with the mozzarella cheese, then spread the tomato sauce on top.
• Sprinkle with the oregano, then arrange the shrimp on top.
• Sprinkle with the feta cheese and dill weed, then drizzle with olive oil.
• Bake in a 350 degree F oven for about 35 minutes or until puffed and golden brown.
• Cut the strips crosswise into 1" pieces.
• Serve hot.