OUZO SHRIMP
Seasoned with a spicy tomato sauce, feta cheese, and ouzo, this shrimp dish can serve as a first course or an entrée. I have made this several times as a first course for a Greek-themed dinner and everyone loves it! Originally from a magazine back in the 80's that featured a gourmet Greek dinner menu and recipes.
Provided by Leslie in Texas
Categories Greek
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high heat.
- Add onions and garlic and sauté for 5 minutes, stirring occasionally until the onions are tender but not browned.
- Stir in tomatoes,parsley,oregano,salt, pepper, and sugar.
- Simmer, uncovered,over low heat for 30 minutes, stirring occasionally.
- *Can be made ahead to this point. Cover and refrigerate up to 24 hours.
- In a large bowl, combine shrimp and lemon juice and toss until well coated; set aside.
- In a medium saucepan heat 2 quarts of water to boiling.
- Drain shrimp and drop into boiling water.
- Return water to a boil (shrimp should just be turning pink); drain shrimp.
- Place shrimp in a bowl and pour ouzo over them.
- *Can be prepared ahead to this point. Cover and refrigerate up to 12 hours.
- In a large skillet heat the tomato sauce.
- Add cooked shrimp and ouzo; continue cooking just until shrimp are heated through.
- Transfer to individual ramekins or dishes, sprinkle with cheese, and serve immediately.
Nutrition Facts : Calories 220.2, Fat 9.6, SaturatedFat 2, Cholesterol 133.8, Sodium 626.7, Carbohydrate 14.8, Fiber 3.2, Sugar 7.2, Protein 20
SHRIMP IN A SKILLET WITH CREAMY TOMATO-OUZO SAUCE
Provided by Diane Kochilas
Categories Milk/Cream Tomato Sauté Shrimp
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- 1. Using a sharp paring knife, remove the threadlike vein from the shrimp. Wash, drain, sprinkle with lemon juice, and set aside in the refrigerator until ready to use.
- 2. Heat 2 tablespoons of the butter in a large skillet. When the butter stops bubbling, add the onion and cook over medium-low heat until very soft, or 10 to 12 minutes. Add the garlic and stir for a minute or so. While the onion is cooking, pulverize the tomatoes in a food processor until smooth. Add them to the skillet. Cook the tomato-onion mixture over medium heat until thick, about 8 minutes. Add the ouzo and let simmer for another 3 minutes. Drain the shrimp and add them to the skillet. Simmer for about 4 minutes, or until the shrimp firm up and turn pink. Add the cream, season with salt and pepper, and stir well but gently to combine. Just before removing from heat, add the last dab of butter. Serve hot.
- Additional tip from Peter Spyropoulos, executive chef/owner of En Plo restaurant in New York City:
- • Look for an ouzo with a strong anise flavor, such as Boutari, available in many liquor stores.
CREAMY, GARLICKY SHRIMP SKILLET
This super-quick and indulgent weeknight dinner takes a slight left turn from the standard fettuccine Alfredo. Red peppers and paprika transform it from expected to spectacular.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
- Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.
SHRIMP IN A SKILLET WITH CREAMY TOMATO-OUZO SAUCE
Provided by Diane Kochilas
Categories Liqueur Milk/Cream Tomato Sauté Quick & Easy Shrimp
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- 1. Using a sharp paring knife, remove the threadlike vein from the shrimp. Wash, drain, sprinkle with lemon juice, and set aside in the refrigerator until ready to use.
- 2. Heat 2 tablespoons of the butter in a large skillet. When the butter stops bubbling, add the onion and cook over medium-low heat until very soft, or 10 to 12 minutes. Add the garlic and stir for a minute or so. While the onion is cooking, pulverize the tomatoes in a food processor until smooth. Add them to the skillet. Simmer for about 4 minutes, or until the shrimp firm up and turn pink. Add the cream, season with salt and pepper, and stir well but gently to combine. Just before removing from heat, add the last dab of butter. Serve hot.
- Additional tip from Peter Spyropoulos, executive chef/owner of En Plo restaurant in New York City:
- • Look for an ouzo with a strong anise flavor, such as Boutari, available in many liquor stores.
CREAMY TOMATO SHRIMP WITH PENNE
This creamy pasta dish looks and tastes like it's meant for festive occasions but only takes 20 minutes to make. As Cassie says, "People love this entree's flavor and think it's complicated, but jarred sauces make it so fast." Cassie Conrad - Prescott Valley, AZ
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.
Nutrition Facts : Calories 608 calories, Fat 38g fat (14g saturated fat), Cholesterol 214mg cholesterol, Sodium 1535mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 3g fiber), Protein 29g protein.
CREAMY SHRIMP SKILLET
Could this Creamy Shrimp Skillet be the most perfect recipe ever created? It's sure to thrill the family, and yet it only takes a mere 20 minutes to make.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat dressing in large skillet on medium-high heat. Add shrimp; cook and stir 2 to 3 min. or until pink.
- Add salsa. Bring to boil; cover. Reduce heat to medium-low; simmer 5 min.
- Stir in sour cream until creamy. Spoon shrimp mixture over hot cooked rice.
Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 245 mg, Sodium 1580 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
SKILLET SHRIMP AND TOMATOES
Quick recipe I found in the paper which was adapted from Everyday Food magazine. Sounds yummy. Test kitchen tip: Always heat cooking oil in the pan before adding other ingrdients, and swirl pan to coat bottom evenly. The oil is hot enough it sizzles when water is sprinkled in or when food is added (to prevent splattering, tip pan away from you to allow oil to pool, and add food to side of pan close to you). Serve over pasta, rice or spinach.
Provided by Oolala
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoons oil over high heat; swirl to coat pan.
- Season shrimp with salt and pepper.
- Add half the shrimp to the pan; cook 3-4 minutes until opaque throughout.
- Transfer to a plate; repeat with remaining 2 teaspoons of oil and shrimp.
- Reduce heat to medium, add garlic and red pepper flakes; stir in tomatoes; cook 4-6 minutes until they begin to break down.
- Season with salt.
- Return shrimp and any accumulate juices to the pan. Add parsley and lemon juice and toss to coat.
Nutrition Facts : Calories 253.1, Fat 8.8, SaturatedFat 1.4, Cholesterol 259.2, Sodium 258.7, Carbohydrate 6.7, Fiber 1.3, Sugar 2.7, Protein 35.7
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