ROASTED SHRIMP WITH FETA
Provided by Ina Garten
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
- Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
- Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.
SHRIMP WITH TOMATOES & FETA
Any recipe that is special enough for company but easy enough for a weeknight meal is a favorite in my book. All you need to finish off the meal is a side salad and crusty French bread to sop up the delicious tomato and wine juices. -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Add tomatoes, wine, oregano, salt, pepper flakes and paprika; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Stir in mint. Serve with rice.
Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 191mg cholesterol, Sodium 502mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
BAKED SHRIMP WITH TOMATOES AND FETA
Provided by Ellie Krieger
Categories main-dish
Time 36m
Yield 4 servings, serving size 1 1/2 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams
SPAGHETTI WITH SHRIMP, CAPERS AND GARLIC
This simple and straightforward pasta recipe can be whipped up on a moment's notice with pantry ingredients and shrimp -- just the thing for a busy week night supper. Olive oil plays a big role here, so use only the best extra virgin olive oil you can find. Recipe courtesy of a CooksRecipes e-mail I received. YUM!
Provided by Stacky5
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until barely tender.
- While the pasta cooks, heat 2 tablespoons of the oil in a large (12-inch) skillet over medium heat. Add the shrimp and cook for 1 minute. Add the capers and garlic and cook, stirring occasionally until the shrimps turn pink and firm, 2 to 3 minutes. Stir in the lemon juice, parsley and season with salt and pepper.
- Drain the spaghetti and return to the warmed pot. Add the shrimp and its sauce and toss, adding the remaining 3 tablespoons oil or more if you wish.
- Transfer to a large, warmed serving bowl.
- Garish with freshly grated parmegiano reggiano cheese. Serve immediately.
Nutrition Facts : Calories 702.2, Fat 20.4, SaturatedFat 2.9, Cholesterol 214.9, Sodium 1456.4, Carbohydrate 88.9, Fiber 4.1, Sugar 3.4, Protein 38.5
SAUTéED SHRIMP WITH CAPERS AND OLIVES
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 20m
Number Of Ingredients 6
Steps:
- Put 1/4 cup olive oil in a large skillet over medium-low heat.
- Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
- Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
- Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
SAUTEED SHRIMP WITH LEMON CAPER CREAM SAUCE ON ANGEL HAIR PASTA
I got this recipe from the Olive Garden website. I'm not a big fan of capers, so they were omitted, but I didn't want to change the original ingredient list. This stuff is incredible! You may be tempted to try a different type of pasta, but I believe to achieve the proper delicate nature of this dish, you need to use the specified angel hair pasta.
Provided by Kay D.
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the shrimp in the olive oil for 2 minutes.
- Add the garlic and capers and saute for 30 seconds more.
- Add the white wine (or water) and lemon juice and simmer until sauce is reduced by 1/2.
- Add the cream and simmer until sauce is reduced by 1/3.
- Season with salt and pepper to taste.
- If desired, add fresh or dried parsley.
- Pour sauce over pasta, and enjoy!
FETA SHRIMP SKILLET
On our honeymoon in Greece, my husband and I had a dish like this one. I tried to re-create the flavors in this recipe when we got home. When I make it now, it brings back such wonderful memories. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened., Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.
Nutrition Facts : Calories 240 calories, Fat 8g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 748mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
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
SHRIMP WITH CAPERS, LEMON, AND FETA
Number Of Ingredients 9
Steps:
- 1. Heat the olive oil in a large skillet over medium heat. Add the garlic, stirring, and cook until fragrant but not browned, about 1 minute. Stir in the shrimp, then add the feta, lemon juice, capers, salt, and pepper. 2. Continue stirring over the heat until the shrimp become just opaque and the sauce begins to thicken. Add the cilantro or basil and stir to combine. Serve garnished with additional herbs, if desired. Serves 2 to 3.
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CREAMY GARLIC BUTTER SHRIMP PICCATA - CAFE DELITES
From cafedelites.com
4.8/5 (13)Total Time 20 minsCategory DinnerCalories 427 per serving
- Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan.
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
QUICK AND EASY SHRIMP PICCATA - PINCH AND SWIRL
From pinchandswirl.com
5/5 (14)Calories 336 per servingCategory Main Course
- In a medium bowl (large enough to hold shrimp), whisk together cornstarch, salt and pepper. Add shrimp and gently toss with fingers to coat evenly.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until hot and foamy. Add shrimp in a single layer and cook without stirring until one side is crisp, about 2 minutes. With a thin spatula, flip each shrimp to crisp on the second side, about 2 minutes more. Transfer shrimp to clean plate.
- Add broth, lemon juice, and capers to skillet. Bring to boil, scraping up any browned bits. Add remaining tablespoon of butter and stir to melt. Return shrimp to skillet and stir gently until shrimp is coated with sauce and heated through, about 1 minute. Remove from heat and transfer to platter if desired. Top with parsley and lemon slices if using and serve.
SHEET PAN MEDITERRANEAN SHRIMP – WELLPLATED.COM
From wellplated.com
5/5 (32)Total Time 45 minsCategory DinnerCalories 328 per serving
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Cook the vegetables: Zest the lemon into a large bowl. Add 1 tablespoon lemon juice (reserve the lemon's remaining juice for the shrimp and serving), oil, garlic, salt, pepper, and oregano. Whisk to combine.
- Trim off the ends of the zucchini, then quarter lengthwise so that you have four batons. Slice the batons crosswise into ½-inch pieces. Add them to the bowl with the other vegetables. With your hands or a large spoon (hands are easier) toss to coat.
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