Greek Ish Grilled Shrimp From Small Victories Recipes

GREEK-STYLE SHRIMP

Steps:

• 1. Thaw shrimp, if frozen. Peel, devein and remove tails from shrimp. In medium bowl toss together shrimp, olive oil, honey, oregano, salt and pepper.
• 2. Preheat grill pan* over high heat. Add shrimp. Cook over high heat about 3 minutes or until shrimp turn opaque and grill marks appear, turning once after 2 minutes. Remove from pan. Cool slightly. Crosswise cut each shrimp in half. Set aside.
• 3. Place lemon slices on grill pan. Cook over high heat for 2 to 4 minutes or until beginning to brown, turning once. Remove from pan. Cut each slice into 6 segments.
• 4. In small bowl stir together hummus and lemon peel. Spread about 1 teaspoon of hummus mixture on each KEEBLER TOWN HOUSE Flatbread Crisps - Roasted Garlic cracker. Top each with piece of shrimp and lemon segment.
• *NOTE: A large nonstick skillet may be substituted for the grill pan. If using a skillet, reduce cooking temperature to medium-high. No grill marks will appear.

GREEK SHRIMP DISH FROM SANTORINI

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.

GREEK-ISH GRILLED SHRIMP FROM SMALL VICTORIES

Steps:

• Soak twenty-four wooden skewers in warm water for about 1 hour (this keeps them from burning on the grill). Drain the skewers and set aside.
• Prepare the grill for medium-high heat (or heat a large grill pan set over a couple of burners) and make sure your grates are super-clean.
• Meanwhile, put the shrimp in a large bowl, drizzle with 3 Tbsp of the olive oil, and sprinkle with the salt. Use your hands to toss everything together so that each shrimp gets properly oiled and salted. Thread the shrimp onto the skewers, using two skewers per kabob, so that you end up with a dozen sturdy kabobs.
• Transfer the shrimp kabobs and the lemon halves, cut-side down, to the grill. Let the shrimp cook until the undersides are ever so slightly charred, about 2 minutes. Flip the kabobs and cook until the shrimp are slightly charred on the second side, opaque, and firm to the touch, just about 1 minute longer. At this point, the cut sides of the lemons should be nicely charred.
• Transfer the shrimp and lemon halves to a serving platter and use tongs to help you remove the skewers (discard the skewers; they've done their job). Scatter the feta and oregano over the shrimp and drizzle with the remaining 3 Tbsp olive oil. Use your tongs to help you squeeze the smoky juice from the lemons over the shrimp. I like to leave the juiced halves on the platter along with the shrimp so you and your guests can get a little bit more juice out of them as you eat the shrimp, plus they're kinda beautiful, don't you think? Serve immediately.
• Spin-offs.
• TO MAKE GRILLED SHRIMP WITH BARBECUE SAUCE, oil and salt them as directed and thread them on double skewers. As they're grilling, brush them with your favorite barbecue sauce, or try the Molasses Barbecue Sauce (page 266 in the Small Victories cookbook), the gochujang mixture from the ribs on page 155, or Henley Mustard Sauce (see page 151). Be sure to serve with more sauce on the side.
• Recipe courtesy of Small Victories by Julia Turshen, buy the book here: https://www.amazon.com/Small-Victories-Recipes-Hundreds-Triumphs/dp/1452143099.

GREEK GRILLED SHRIMP

Steps:

• Put all ingredients (except the dressing) in a large bowl and marinate for 15 - 20 minutes.
• Thread shrimp on metal skewers ( or well soaked bamboo) and grill for 5-6 minutes turning often (they will turn red and opaque when done).
• Serve over rice (or better yet pilaf) with lemon wedges, pitted black olives and cherry tomatoes and drizzle with the dressing.

GRILLED SHRIMP AND GREEK BREAD CHEESE

Steps:

• Preheat a grill or grill pan to medium-high. Lay 8 wooden skewers in a baking dish and cover with cold water; soak for 15 minutes (you can skip this step if using metal skewers). Thread 4 shrimp onto two skewers for each serving. Season the shrimp with the dried oregano and some salt and pepper and drizzle with 1 tablespoon of vegetable oil. Grill the shrimp, turning occasionally, until pink in color and cooked through, about 5 minutes total.
• While the shrimp are on the grill, in a medium bowl toss together the tomatoes, cucumbers, olives, olive oil, juice of half the lemon, and some salt and pepper. Let the salad marinate for 5 minutes. Cut the remaining lemon half into wedges
• Once the shrimp come off the grill, brush both sides of the bread cheese slices with the remaining vegetable oil and grill just until softened, about 20 seconds per side.
• Serve the bread cheese while still warm with the vegetable salad, grilled shrimp, wedges of lemon, and a few drizzles of extra-virgin olive oil.

GREEK-STYLE SHRIMP

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 8 minutes. Add tomatoes, wine and oregano. Simmer until thickened, stirring occasionally, about 5 minutes. Add shrimp and stir until opaque, 3 minutes. Season with salt and pepper. Serve with rice.