Shrimp A La Greque Recipes

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SHRIMP A LA GREQUE



Shrimp a La Greque image

Make and share this Shrimp a La Greque recipe from Food.com.

Provided by Jane Snar

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
3 garlic cloves, minced
2 (14 ounce) cans diced tomatoes
1 lb large shrimp (cleaned)
1/2 cup chopped fresh parsley
1 cup crumbled feta cheese
1 whole lemon, juice of

Steps:

  • Heat the broiler.
  • Place the oil and garlic in a large, broiler-safe skillet over medium-high heat and saute 2 to 3 minutes or until the garlic begins to brown.
  • Add the tomatoes and heat to boiling over high heat, stirring occasionally until the sauce thickens slightly.
  • Stir in the shrimp and parsley and continue to cook just until the shrimp begin to curl.
  • Sprinkle on the Feta.
  • Place the skillet under the broiler and cook until the cheese is softened and browns slightly.

Nutrition Facts : Calories 309.9, Fat 13.7, SaturatedFat 6.5, Cholesterol 206.2, Sodium 1022.2, Carbohydrate 17.3, Fiber 3.1, Sugar 9.3, Protein 30.4

ROASTED SHRIMP WITH FETA



Roasted Shrimp with Feta image

Provided by Ina Garten

Time 1h

Yield 4 servings

Number Of Ingredients 16

4 tablespoons good olive oil, divided
1 1/2 cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

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.

MUSHROOMS A LA GREQUE



Mushrooms a la Greque image

Provided by Food Network

Categories     side-dish

Time 12h30m

Number Of Ingredients 7

1 1/2 cups water
1/2 cup wine
6 tablespoons olive oil
1/3 cup lemon juice
1 teaspoon salt
1 bouquet garni: parsley stems, bay leaf, thyme, 2 tablespoons minced shallots, celery leaves or seeds, fresh fennel or 1/8 teaspoon seeds, 1 teaspoon peppercorns, 1/4 to 1 teaspoon coriander
1 (10-ounce) package button mushrooms

Steps:

  • In a saucepan, combine water, wine, olive oil, lemon juice and bouquet garni. Simmer for 10 minutes. Slice mushrooms and leave small ones whole. Add mushrooms to court bouillon and simmer 8 to 10 minutes. Strain out mushrooms and reduce cooking liquid by two-thirds or until thickened. Allow mushrooms to marinate overnight in sauce.

GREEK SHRIMP ORZO



Greek Shrimp Orzo image

This is one of our favorites. It's delicious, satisfying and reheats well. My husband would rather have "the orzo dish" than go out to eat. Serve it with crusty bread and salad. —Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked orzo pasta
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3 tablespoons olive oil, divided
1-1/2 tablespoons chopped shallot
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
3 garlic cloves, minced
1 pound uncooked large shrimp, peeled and deveined
1 cup oil-packed sun-dried tomatoes, chopped
2-1/2 cups (10 ounces) crumbled feta cheese
1-1/2 cups pitted Greek olives

Steps:

  • Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside., In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir until shrimp turn pink, 2-3 minutes., Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, cheese and olives. Cover and cook on low for 2-3 hours or until heated through.

Nutrition Facts : Calories 673 calories, Fat 32g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 1262mg sodium, Carbohydrate 63g carbohydrate (5g sugars, Fiber 6g fiber), Protein 31g protein.

VEGETABLES à LA GRECQUE



Vegetables à la Grecque image

Despite its name, vegetables à la grecque is a French dish. The vegetables are slightly pickled in a broth of vegetable stock and wine. Serve this as a first course or with an assortment of hors d'oeuvres.

Provided by Martha Rose Shulman

Categories     pickles, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 17

6 tablespoons white wine vinegar, champagne vinegar or sherry vinegar
1/2 cup dry white wine
1/2 cup extra-virgin olive oil
4 or 5 plump garlic cloves, smashed and peeled
1 good-size shallot, coarsely chopped
Bouquet garni made with 4 sprigs parsley, 2 bay leaves and large sprig of thyme
4 teaspoons coriander seeds, lightly crushed
1 teaspoon fennel seeds
12 black peppercorns
1/2 to 1 teaspoon kosher or fine sea salt, to taste
3/4 pound carrots, peeled, quartered at fat ends, halved at narrow ends, and cut in 2-inch lengths
1 small cauliflower, cut into florets
1/2 pound cremini or white mushrooms, trimmed and quartered if large, or halved if small
Trimmed hearts from 4 medium-size artichokes, halved or quartered (plus leaves for garnish, optional)
Juice of 1 large lemon
Coarse sea salt or fleur de sel
1/4 cup finely chopped fresh parsley, or use a mix of herbs such as chervil, tarragon, parsley, marjoram, thyme and chives

Steps:

  • In a 3- or 4-quart saucepan combine vinegar, wine, olive oil, garlic cloves, shallot, bouquet garni, coriander seeds, fennel seeds, peppercorns, kosher salt and 3 cups water. Bring to a simmer over medium heat and cook 15 to 30 minutes while you prepare vegetables.
  • Add carrots to the broth and simmer 5 minutes. Add cauliflower, bring back to a simmer, and cook another 15 minutes, until carrots and cauliflower are tender but not mushy. Using a slotted spoon, remove vegetables to a bowl. Some of the broth and seeds can come along with them.
  • Add mushrooms to broth and simmer 5 minutes. Remove to bowl with carrots and cauliflower.
  • Stir broth and ladle 11/2 cups plus some of the coriander seeds into a small saucepan. Set aside.
  • Add artichoke hearts to the pot in which you cooked the other vegetables and simmer 25 to 30 minutes, until tender. Transfer to bowl with other cooked vegetables. If using artichoke leaves, steam them now. When finished, discard this broth.
  • Bring reserved broth in the small saucepan to a boil and cook until liquid reduces to 1/2 cup. Pour over the vegetables, add lemon juice and fleur de sel and toss. Taste and adjust seasoning. Leave at room temperature until ready to serve (for best flavor, let vegetables marinate for a few hours), or refrigerate for up to 3 days. Just before serving, garnish with herbs and, if you wish, with steamed artichoke leaves, which can be dipped into the marinade. Serve on small plates with the reduced marinade spooned on top.

POULET A LA GRECQUE



Poulet a la Grecque image

This Greek-style recipe was given to me by a French woman. It's very flavorful, combining traditional Mediterranean ingredients with a classic French sauce.

Provided by librarylady

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 6

Number Of Ingredients 15

½ cup all-purpose flour for coating
1 pinch salt and pepper
1 ½ pounds bone-in chicken parts
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 onion, chopped
2 cloves garlic, chopped
3 medium fresh tomatoes, chopped
2 cups white wine
2 pinches saffron threads
½ teaspoon curry powder
1 teaspoon white sugar
¾ cup raisins
salt and black pepper to taste

Steps:

  • Season flour with salt and pepper; coat chicken pieces with seasoned flour.
  • Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
  • Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

Nutrition Facts : Calories 501.9 calories, Carbohydrate 34.7 g, Cholesterol 95.3 mg, Fat 23.6 g, Fiber 2.3 g, Protein 24.2 g, SaturatedFat 7.7 g, Sodium 120 mg, Sugar 16.7 g

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)



Spanish Garlic Shrimp (Gambas al Ajillo) image

Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.

Provided by Chef John

Categories     Appetizers and Snacks     Tapas

Time 20m

Yield 4

Number Of Ingredients 7

4 cloves garlic
1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley

Steps:

  • Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
  • Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g

PASTA ALA GRECO



PASTA ALA GRECO image

Categories     Salad     Pasta

Yield servings

Number Of Ingredients 8

12 oz. orzo
1 bunch baby spinach
4 oz. feta cheese
1/4 cup pitted kalamata olives
2 T kalamata olive oil
1 tsp. lemon zest
1/2 tsp. sea salt
fresh ground pepper to taste

Steps:

  • Boil orzo according to package directions. Drain, rinse and return to pot. Rinse and dry spinach Sliver olives (cut in quarters) Zest lemon Crumble feta With pan of drained and rinsed orzo on low heat, add all remaining ingredients and gently stir until spinach is wilted and ingredients are mixed. Serve warm.

SHRIMP AND CLAMS A LA PLANCHA



Shrimp and Clams a la Plancha image

Cooking shrimp with their shells on gives them so much more flavor. Here, they're paired with sherry-steamed clams, garlicky beans, romesco, and fresh dandelion greens.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Serves 8 to 10

Number Of Ingredients 11

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 cloves garlic, thinly sliced (1 heaping tablespoon)
1 pound shell-on jumbo shrimp (10 to 11 per pound), veins removed
3 thyme sprigs
Kosher salt and freshly ground pepper
1/2 cup fino sherry
18 littleneck clams, scrubbed
Garlicky Beans, for serving
Frances's Romesco Sauce, for serving
Fresh dandelion greens, for serving

Steps:

  • Melt butter with oil in a large cast-iron skillet over medium heat. Add garlic and cook, stirring, until soft and translucent, about 1 minute. Add shrimp and thyme. Season with salt and pepper; cook until shells change color and start to peel away from shrimp, about 2 to 3 minutes per side. Transfer shrimp to a plate.
  • Add sherry to skillet; increase heat to medium-high. Bring to a boil and cook until reduced by half, 1 minute. Add clams. Cover with a lid or foil and cook until clams open, about 5 minutes. Discard any unopened clams. Return shrimp to skillet just to reheat. Serve, with beans and some of their broth, a drizzle of oil, pepper, romesco, and greens.

VEGETABLES A LA GREQUE



Vegetables a la Greque image

Number Of Ingredients 22

2 cups olive oil or vegetable oil or a combination
1 celery large, cut in 1/2 " slices
3 cloves garlic minced
1/3 cup lemon juice fresh
2 tablespoons cider vinegar
6 drops hot pepper sauce
2 teaspoons salt
1 1/2 teaspoons coriander ground
1 1/2 teaspoons rosemary dried, crushed
1 1/2 teaspoons thyme dried, crushed
1 1/2 teaspoons sage dried, crushed
1 bay leaf large
1/4 teaspoon fennel crushed
4 cups water
1 tablespoon chicken bouillon
2 cups carrots 1/4 " sliced
2 cups broccoli flowerets, cut in bite-size pieces
2 cups cauliflower flowerets, cut in bite-size pieces
2 cups zucchini unpeeled 1/4 " sliced
16 mushrooms medium fresh, cut in half
Whole fresh pineapple, eggplant or artichoke
5 lemons sliced

Steps:

  • In a medium saucepan over medium heat, bring oil, celery, garlic, lemon juice, vinegar, hot pepper sauce, salt, coriander, rosemary, thyme, sage, bay leaf and fennel seeds to a boil reduce heat to low and simmer for 5 minutes. Remove from heat set aside.In a 2-quart saucepan, mix water and bouillon. Bring to a boil over high heat and keep boiling.Place carrots in a wire basket and plunge into the boiling bouillon return to a boil. Reduce heat to low and simmer for 4 minutes or until crisp-tender. Lift out basket and rinse carrots under cold running water drain. Place carrots in a small bowl. Repeat process with broccoli and cauliflower, cooking only 2 minutes or until crisp-tender place vegetables in separate bowls. Place zucchini and mushrooms in separate bowls. Pour about 1/2 cup marinade over each vegetable and stir to coat well. Cover and refrigerate for 12 hours or overnight, stirring several times.About 4 hours before serving, remove vegetables from refrigerator and allow to come to room temperature.To serve, drain each vegetable well. Place an attractive clean whole pineapple, eggplant or artichoke in the center of a large tray. Arrange individual vegetables in spoke fashion on the tray. Cut lemon slices in half crosswise and place a row of slices, cut-side down, between each group of vegetables. Place wooden picks in a small container beside the tray.

Nutrition Facts : Nutritional Facts Serves

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