Shrimp With Tomato And Feta Garides Me Domata Kai Feta Food

GARIDES YOUVETSI - SHRIMP WITH FETA

Steps:

• Greek Tomato Sauce:.
• In a skillet, heat olive oil and sauté onion and garlic until onion is tender. Stir in tomatoes, tomato sauce, wine and ground pepper. Simmer 15 minutes (or longer if a thicker sauce is desired).
• Shrimp dish:.
• Peel and devein shrimp. Wash, pat dry and sprinkle with lemon juice. Divide shrimp and place into 4 individual casseroles.
• (Add optional ouzo or brandy to tomato sauce) Spoon tomato sauce over the shrimp in each dish. Top with crumbled feta, followed by a sprinkling of parmesan.
• Bake, uncovered in a preheated 400°F oven for 15 minutes or until the cheese is bubbly.

BAKED SHRIMP WITH TOMATOES AND FETA

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
• Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

BAKED GREEK SHRIMP WITH TOMATOES AND FETA

Steps:

• Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
• Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
• Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
• Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
• Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

SHRIMP WITH TOMATO AND FETA (GARIDES ME DOMATA KAI FETA)

Steps:

• In a large skillet, heat olive oil and butter over medium-high heat. Add onions and sauté until translucent, about 5 minutes.
• Add the mushrooms and cook until tender, then add the garlic and cook about 1 minute, until fragrant.
• Remove from heat, add the Ouzo and Vermouth, then return to heat and stir, allow some of the liquid to evaporate.
• After liquid has evaporated, add the parsley, tomatoes, tomato sauce, and sugar.
• Simmer the sauce, uncovered, over medium-low heat for approximately 15 minutes, stirring occasionally.
• Add the shrimp to the sauce and cover the pan. Cook shrimp until they turn pink and opaque white, about 5-10 minutes. (Since these cook quickly, be sure to have your side dishes ready before you add the shrimp.).
• Season to taste with salt and pepper, keeping in mind that the Feta can often be salty.
• Add the Feta either in the pan if you want it to melt a bit, or add to the plates as garnish.