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 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.
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 SCAMPI WITH ORZO
The universal appeal of shrimp scampi, frankly, isn't the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss - and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.
Provided by Ali Slagle
Categories dinner, quick, one pot, pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
- Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine - it will bubble - and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
- Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
- Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
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