GREEK-STYLE SHRIMP
Honey and oregano bring a complex flavor to the shrimp that top the lemon-scented hummus and garlic crackers.
Provided by Food Network
Categories appetizer
Time 25m
Yield 24 topped crackers
Number Of Ingredients 10
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-STYLE SHRIMP WITH FETA AND SPAGHETTI SQUASH
Spaghetti squash makes a lovely and less caloric substitute for pasta! This dish has lots of flavor and lots of no point veggies! You can place the cooked squash in a pasta bowl and top with sauce or mix the two before serving. The yield of cooked spaghetti squash is variable so I prefer to use the pasta bowl method. And besides, a full pasta bowl looks far more appealing than food spread out on a dinner plate! Points: 7
Provided by Cucina Casalingo
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Prick spaghetti squash with a fork and place in the microwave.
- Cook on high for 4 minutes.
- Check for doneness (should yield to the touch); rotate and continue cooking a minute or two at a time until done.
- Allow to cool slightly and slice the squash in half.
- Remove the seeds .
- Heat olive oil in a skillet over medium heat and saute crushed garlic cloves.
- Add peeled, cleaned shrimp, lemon juice, oregano, salt, and pepper.
- Cook, stirring constantly, for 3 to 4 minutes.
- Add watercress, chopped tomatoes and pine nuts.
- Stir until well heated, about 2 minutes.
- Stir in the crumbled feta cheese.
- Scrape the squash lengthwise to separate the strands.
- Combine the squash with the sauce.
- Additional feta crumbles can be sprinkled on top.
- Enjoy!
Nutrition Facts : Calories 303.3, Fat 18.1, SaturatedFat 4.6, Cholesterol 237.5, Sodium 552, Carbohydrate 7.4, Fiber 2.2, Sugar 3.3, Protein 28.9
GREEK-STYLE SHRIMP AND SPAGHETTI SQUASH
Make and share this Greek-style Shrimp and Spaghetti Squash recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prick spaghetti squash with a fork and place in a large kettle.
- Cover with water and bring to a boil.
- Reduce the heat and simmer, covered, for 45 minutes.
- Drain and slice the squash in half.
- Remove the seeds and cool.
- Heat olive oil in a skillet over medium heat and saute crushed garlic cloves.
- Add peeled, cleaned shrimp, lemon juice, oregano, salt, and pepper.
- Cook, stirring constantly, for 3 to 4 minutes.
- Add watercress, chopped tomatoes, crumbled feta cheese, and pine nuts.
- Stir until well heated, about 2 minutes.
- Scrape the squash lengthwise to separate the strands.
- Pour the shrimp mixture over the squash to serve.
Nutrition Facts : Calories 568.4, Fat 36.8, SaturatedFat 9, Cholesterol 292.6, Sodium 860.8, Carbohydrate 17.2, Fiber 2.1, Sugar 4.1, Protein 45
GARLIC HERB SHRIMP AND SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, oil, salt, pepper, raw shrimp, garlic, onion powder, dried parsley, dried oregano, dried basil, salt, pepper, oil, parmesan cheese, fresh parsley
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Using a fork or knife, carefully poke holes along the middle of the squash.
- Microwave for 5 minutes so the squash softens and is easier to cut.
- Cut in half horizontally and scoop out the seeds.
- Drizzle olive oil, salt, and pepper.
- Place in the Instant Pot and secure the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Set the pressure knob on the top of the lid to Sealing. Select "Manual" and reduce to 7 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
- While the squash is cooking, prepare the shrimp. Place the shrimp in a bowl and add the minced garlic, onion powder, parsley, oregano, basil, salt, and pepper. Mix until combined. Refrigerate until ready to cook.
- Once the 7 minutes is up, let the squash rest in the pot for 5 minutes. It will count up and read "L 0:05".
- Using a towel or mit, release the pressure knob from "Sealing" to "Venting". After the steam has been released, carefully take the squash out of the pot and let it rest in a bowl.
- Drain the excess liquid and clean the pot.
- To cook the shrimp, select "Saute" on the Instant Pot. Once it says "Hot", add the oil. When the oil is shimmering, add the shrimp in a single layer (cook in batches if necessary). Cook for 3-5 minutes per side or until opaque.
- Press "Cancel" and remove the shrimp.
- Using a fork, shred the inside of the squash.
- Serve the spaghetti squash and shrimp together. If desired, top with parmesan cheese and fresh parsley.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 12 grams, Fat 12 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams
GREEK SPAGHETTI SQUASH
Greek olives and feta cheese lend an ethnic flare to this colorful entree created by our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted. , When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.)
Nutrition Facts : Calories 369 calories, Fat 24g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 824mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
GREEK-STYLE PASTA WITH SHRIMP
Categories Pasta Shellfish Sauté Kid-Friendly Quick & Easy Feta Shrimp Artichoke Summer Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
- Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.
GREEK-INSPIRED VEGAN SPAGHETTI SQUASH
Vegan spaghetti squash with a Greek flavor. Garnish with walnuts, if desired.
Provided by Stacey
Categories Spaghetti Squash Recipes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Bring a very large pan of water to a boil. Add spaghetti squash and cook until it pierces easily with a fork, 20 to 30 minutes.
- While squash is cooking, heat olive oil in a skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute for 3 minutes. Stir in tomatoes and cook until heated through, about 3 minutes.
- Remove squash from the boiling water. Let cool slightly, then use oven mitts and cut squash lengthwise. Scoop out and discard seeds.
- Use a long fork to pull out strands of spaghetti squash into a serving bowl. Add sauteed veggies, basil, and olives and toss to combine.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 41 g, Fat 10.6 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 159 mg, Sugar 5.1 g
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