Shrimp In Lemon Sauce Garides Avgolemeno Recipes

Steps:

• Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
• Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
• In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don't bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
• Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.

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.

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Arange shrimp in a single layer in a 13 x 9 inch baking dish coated with cooking spray.
• Combine lemon juice with butter, garlic, Worcestershire sauce, lemon pepper, and red pepper.
• Pour mixture over shrimp.
• Bake at 425 degrees Fahrenheit for 8 to 10 minutes or until shrimp are done.
• Sprinkle parsley over shrimp; serve immediately.
• Serving size is 3 ounces shrimp with 2 Tablespoons sauce with 3 points per serving.

Steps:

• Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
• Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

Steps:

• Bring a large pot of lightly salted water to a boil.
• Meanwhile, heat oil in a pan over medium heat. Coat shrimp with salt and pepper. Cook and stir shrimp in the hot oil until opaque, about 2 minutes per side.
• Cook linguine in the boiling water until tender yet firm to the bite, 1 to 3 minutes.
• Combine lemon zest and juice in a small saucepan over medium heat and bring to a simmer. Sprinkle in parsley and stir in butter until melted. Add 2 tablespoons of the pasta cooking water and stir. Drain pasta. Add shrimp to the lemon sauce. Mix pasta, shrimp, sauce, and Parmesan cheese together in a large serving bowl.