Garides Tourkolimano Greek Shrimp Recipes

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GARIDES TOURKOLIMANO (GREEK SHRIMP)



Garides Tourkolimano (Greek Shrimp) image

From Michaels Restaurant - Rochester, Minnesota. Favorite Restaurant Recipes.

Provided by Vicki Butts (lazyme)

Categories     Seafood

Time 30m

Number Of Ingredients 10

3 lb raw large shrimp
1/2 c lemon juice
1/2 c butter, whipped
1 clove garlic, minced
1 c chopped green onion tops
3 large tomatoes, peeled, in wedges
1 tsp oregano
salt and pepper
1 lb feta cheese, crumbled
3/4 c cream sherry

Steps:

  • 1. Peel and devein shrimp. Sprinkle with lemon juice and set aside.
  • 2. Melt butter in large skillet. Saute garlic, green onion tops and tomato wedges. Add shrimp and season with oregano, salt and pepper to taste. Turn shrimp frequently and saute until pink. Add feta cheese and cream sherry. Bring to boil and cook 3 to 4 minutes. Remove shrimp carefully to casserole. Spoon cheese-sherry mixture over shrimp.

GARIDES TOURKOLIMANO (GREEK SHRIMP)



Garides Tourkolimano (Greek Shrimp) image

Make and share this Garides Tourkolimano (Greek Shrimp) recipe from Food.com.

Provided by lazyme

Categories     Greek

Time 21m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs raw large shrimp
1/2 cup lemon juice
1/2 cup butter, whipped
1 garlic clove, minced
1 cup chopped green onion top
3 large tomatoes, peeled, in wedges
1 teaspoon oregano
salt and pepper
1 lb feta cheese, crumbled
3/4 cup cream sherry

Steps:

  • Peel and devein shrimp.
  • Sprinkle with lemon juice and set aside.
  • Melt butter in large skillet.
  • Saute garlic, green onion tops and tomato wedges.
  • Add shrimp and season with oregano, salt and pepper to taste.
  • Turn shrimp frequently and saute until pink.
  • Add feta cheese and cream sherry.
  • Bring to boil and cook 3 to 4 minutes.
  • Remove shrimp carefully to casserole.
  • Spoon cheese-sherry mixture over shrimp.

Nutrition Facts : Calories 571.9, Fat 34.1, SaturatedFat 21.4, Cholesterol 394.8, Sodium 2280, Carbohydrate 15.6, Fiber 1.6, Sugar 8.7, Protein 43.2

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