SHRIMP SANTORINI - BAKED SHRIMP WITH TOMATOES AND FETA CHEESE
A sizzling dish of shrimp, tomatoes and feta cheese.
Provided by By Christina Xenos
Time 35m
Number Of Ingredients 11
Steps:
- Prepare shrimp by putting them into a mixing bowl with 1 tbs. olive oil, salt and pepper. Toss shrimp to coat. Pre-heat oven to 400 degrees. Put 4 tablespoons of olive oil in a medium skillet and turn on heat to medium. Add onion and a little salt and sweat until translucent. Add garlic and pepper. Stir until soft, a few minutes. Add tomatoes, oregano and red pepper flakes and sauté for 10 minutes. Turn out tomato mixture into a 9 x13 baking dish. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface. Bake for 10-12 minutes, until shrimp are a medium pinkish color and cheese is a bit browned. Don't overcook the shrimp. Remove from oven, garnish with fresh parsley.
SIZZLING SHRIMP SANTORINI
Provided by Food Network
Time 1h5m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until nearly translucent, about 5 minutes. Add the Greek Seasoning, oregano and tomatoes, and season with sea salt. Simmer until the sauce thickens slightly, about 15 minutes. Stir in the parsley and shrimp.
- Transfer the shrimp mixture to a small baking dish. Top with the feta. Bake until the shrimp are cooked through, about 25 minutes. Add more Greek Seasoning and sea salt if desired. Garnish with the olives. Serve hot, with the crusty bread for dipping.
- Combine the oregano, parsley, garlic powder, onion powder, rosemary, pepper and sea salt.
GARITHES SANTORINI
A very elegant and easy Greek recipe for shrimp santorini. Recipe courtesy of Eat Greek Tonight website. Posted for Zaar World Tour II.
Provided by Stacky5
Categories Greek
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven at 375°F.
- Heat half the oil in an ovenproof skillet.
- Add the butter and the red pepper.
- Saute the shrimp, in batches if necessary, 4-5 minutes, turning occasionally until the shrimp is pink.
- Stir in the wine and garlic and boil 3-4 minutes.
- When the liquid begins to thicken, stir in the chopped tomatoes and remove from the heat.
- Sprinkle with dill and cheese and cover with breadcrumbs.
- Drizzle remaining olive oil over top and broil 6 inches from heat source 3-4 minutes until bubbly.
Nutrition Facts : Calories 364, Fat 17.4, SaturatedFat 4.7, Cholesterol 229.4, Sodium 401.5, Carbohydrate 15.8, Fiber 2.2, Sugar 4.9, Protein 33
SANTORINI SHRIMP SALAD
Steps:
- Dressing 1. In a medium bowl, whisk together vinegar, parsley, mustard, salt, pepper and red pepper flakes. While whisking, add oil in a thin stream. Set aside. Salad 2. Bring a saucepan of water to a boil. Add beans; cook for 3 to 4 minutes. Drain and rinse with cool water. 3. Place shrimp in a resealable plastic bag or glass dish. Add 1/4 cup of the dressing and toss to combine. Marinate at least 10 minutes while heating grill or broiler. Thread shrimp onto skewers or place on broiler pan. Grill or broil for 5 minutes, turning, until cooked through. 4. In a medium bowl, toss green beans, tomatoes and feta cheese with 1 tbsp of the remaining dressing. Place arugula and red onion on a serving platter or in a large bowl. Top with shrimp and season with salt. Drizzle with 2 tbsp of the dressing and add green bean mixture. Serve remaining dressing on the side, if desired.
GREEK SHRIMP DISH FROM SANTORINI
An authentic Greek entree that is easy to make and makes you feel like you are in the Greek islands. My sister and I originally ate this dish at a restaurant in Santorini, Greece and went back 3 days in a row to order it again and analyze the ingredients so we could replicate it at home. It is easy to prepare ahead of time and stick in the oven so your cooking is complete before guests arrive! Serve over rice.
Provided by Lisawas
Categories World Cuisine Recipes European Greek
Time 2h5m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 14.5 g, Cholesterol 267.1 mg, Fat 14.9 g, Fiber 3.5 g, Protein 35.6 g, SaturatedFat 8.3 g, Sodium 513.1 mg, Sugar 1.6 g
SCANDINAVIAN SHRIMP SALAD
An entree that transports you to Stockholm; shrimp with hard-boiled eggs, cornichons, fennel, soft buttery lettuce, and boiled baby potatoes. Bonus: Use the same pan to cook the shrimp and the potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.
- Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.
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- In a medium bowl, combine the lemon juice with the shallots, 1 tablespoon of the olive oil and 1 teaspoon of the oregano; season with salt and pepper. Add the shrimp, toss well and let stand at room temperature for 10 minutes.
- In a large bowl, combine the cucumber with the tomatoes, green and yellow bell peppers, olives, lemon zest and the remaining 1 tablespoon of chopped oregano. Season the salad with salt and pepper and toss well.
- Light a grill or heat a grill pan. Thread the shrimp onto 4 skewers and grill over moderate heat, turning once, until cooked through, about 3 minutes.
- Mound the salad on plates and top with the feta. Drizzle each salad with 1 tablespoon of the olive oil and sprinkle with salt. Serve the shrimp on the side.
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