GREEK SHRIMP DISH FROM SANTORINI
An authentic Greek entree that is easy to make and makes you feel like you are in the Greek islands. My sister and I originally ate this dish at a restaurant in Santorini, Greece and went back 3 days in a row to order it again and analyze the ingredients so we could replicate it at home. It is easy to prepare ahead of time and stick in the oven so your cooking is complete before guests arrive! Serve over rice.
Provided by Lisawas
Categories World Cuisine Recipes European Greek
Time 2h5m
Yield 6
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
- Preheat oven to 250 degrees F (120 degrees C).
- Stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat. Pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese. Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 14.5 g, Cholesterol 267.1 mg, Fat 14.9 g, Fiber 3.5 g, Protein 35.6 g, SaturatedFat 8.3 g, Sodium 513.1 mg, Sugar 1.6 g
SIZZLING SHRIMP SANTORINI
Provided by Food Network
Time 1h5m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until nearly translucent, about 5 minutes. Add the Greek Seasoning, oregano and tomatoes, and season with sea salt. Simmer until the sauce thickens slightly, about 15 minutes. Stir in the parsley and shrimp.
- Transfer the shrimp mixture to a small baking dish. Top with the feta. Bake until the shrimp are cooked through, about 25 minutes. Add more Greek Seasoning and sea salt if desired. Garnish with the olives. Serve hot, with the crusty bread for dipping.
- Combine the oregano, parsley, garlic powder, onion powder, rosemary, pepper and sea salt.
SANTORINI SALAD WITH GRILLED SHRIMP
Steps:
- 1) In medium bowl, combine the lemon juice with the shallots, i tbsp of the olive oil and 1 tsp of the oregano; season with salt and pepper. Add the shrimp and toss well and let stand at room temperature for about 10 minutes 2) In a large bowl, combine the cucumber with the tomatoes, green and yellow bell peppers, olives, lemon zest and the remaining 1 tbsp of chopped oregano. Season the salad with salt and pepper and toss well. 3) Light a grill or heat a grill pan. Therad the shrimp onto 4 skewers and grill over moderate heat, turning once, until cooked through, about 3 minutes. 4) Mound the salad on the plates and top with the feta. Drizzle each salad with 1 tbsp of the olive oil and sprinkle with salt. Serve the shrimp on the side.
BAKED GREEK SHRIMP WITH TOMATOES AND FETA
This traditional Greek recipe disregards the notion that seafood and cheese don't mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.
Provided by David Tanis
Categories lunch, salads and dressings, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 829 milligrams, Sugar 8 grams, TransFat 0 grams
SANTORINI SHRIMP SALAD
Steps:
- Dressing 1. In a medium bowl, whisk together vinegar, parsley, mustard, salt, pepper and red pepper flakes. While whisking, add oil in a thin stream. Set aside. Salad 2. Bring a saucepan of water to a boil. Add beans; cook for 3 to 4 minutes. Drain and rinse with cool water. 3. Place shrimp in a resealable plastic bag or glass dish. Add 1/4 cup of the dressing and toss to combine. Marinate at least 10 minutes while heating grill or broiler. Thread shrimp onto skewers or place on broiler pan. Grill or broil for 5 minutes, turning, until cooked through. 4. In a medium bowl, toss green beans, tomatoes and feta cheese with 1 tbsp of the remaining dressing. Place arugula and red onion on a serving platter or in a large bowl. Top with shrimp and season with salt. Drizzle with 2 tbsp of the dressing and add green bean mixture. Serve remaining dressing on the side, if desired.
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