SHEET-PAN SHRIMP WITH TOMATOES, FETA AND OREGANO
Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they're available to you. All, he wrote, are "preferable from a sustainability perspective."
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Turn on the broiler, and position the oven rack close to the heat.
- Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over 1 1/2 pounds peeled shrimp.
- Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams
BAKED GREEK SHRIMP WITH TOMATOES AND FETA
This traditional Greek recipe disregards the notion that seafood and cheese don't mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.
Provided by David Tanis
Categories lunch, salads and dressings, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
- Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
- Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
- Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
- Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 829 milligrams, Sugar 8 grams, TransFat 0 grams
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- In a small bowl, toss the shrimp with 1 tablespoon of the olive oil, the lemon zest, 1 tablespoon (or half) of the lemon juice, 1 clove of the minced garlic, 1/4 teaspoon of kosher salt, and 1/8 teaspoon black pepper. Stir to coat and set aside.
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- Continue preparing the sauce. To prepare the sauce for this shrimp saganaki recipe, dice the fresh tomatoes in small cubes and let them strain in a colander, so that no excess water is added to the sauce.
- Begin with the sauce for the shrimp saganaki. Heat the olive oil over medium-high heat, add the chopped onion and sauté for 1 minute. Stir in the chopped garlic, chilli peppers and season with salt and and pepper. Sauté all the ingredients together for 1 more minute. Add the chopped tomatoes, cover with the lid, bring to the boil and let simmer for approx. 5 minutes, until the sauce thickens a little bit.
- In the meantime sauté the shrimps for this shrimp saganaki recipe. Season the shrimps with salt and pepper on both sides. Heat a large saucepan over medium heat and add 3-4 tbsps olive oil. Add the shrimps, sauté for 1 minute and deglaze with the ouzo.
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- Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, 1/2 tsp dry oregano, 1/2 tsp dry dill weed, pinch red pepper flakes, and about 1/2 tsp of minced garlic. Drizzle with extra virgin olive oil, and toss to combine. Set aside for now.
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