Shrimp Santorini Recipes

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.

SHRIMP SANTORINI - BAKED SHRIMP WITH TOMATOES AND FETA CHEESE

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.

SHRIMP SAGANAKI

Steps:

• Heat the olive oil in a saute pan over medium-high heat, add the garlic, then add the onion and cook until softened, but not brown. Add the shrimp (complete with head and shell for flavor) with the salt, pepper, chili flakes and oregano, to taste. Once simmered, remove the pan from the heat and add the ouzo with caution. Cook for 1 minute and add wine to pan. Simmer another 30 seconds and, using a slotted spoon, remove the shrimp from the pan and put on a plate. When the shrimp are cool enough to handle remove the heads and peel off the shells.
• Add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes. Return the shrimp to the pan, being careful not to overcook and toss in the sauce. Finally sprinkle the crumbled feta over the contents of the pan and melt it into the sauce by pushing it down with the back of a spoon.

SIZZLING SHRIMP SANTORINI

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.

GREEK STYLE PASTA WITH SHRIMP AND FETA

Steps:

• Bring a large pot of water to a boil.
• Cut onion into thin slices and mince garlic cloves.
• In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes.
• Add the tomatoes, oregano, basil and pepper, and bring to a boil over medium-high heat , breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp.
• Add the pasta to the boiloing water and cook until al dente 10 to 12 minutes, or according to package directions .
• Shell and devein the shrimp.
• Uncover the sauce and bring to a boil over medium-high heat. Add the shrimp, reduce the heat to low, cover and simmer for 3 minutes.
• Add the olives and half the feta cheese and stir to combine.
• Drain the pasta and serve topped with the shrimp and sauce. Garnish each serving with remaining feta cheese.

GARITHES SANTORINI

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.

BAKED GREEK SHRIMP WITH TOMATOES AND FETA

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.

SHRIMP SANTORINI

Steps:

• Place shrimp in bowl with 1 Tbl olive oil, salt & pepper; toss to coat.
• Preheat oven to 400 degrees.
• Put 4 Tbl of oil in a medium skillet and turn on heat to medium. Add onion and a little salt; sweat until translucent. Add garlic and pepper. Stir until soft, a few minutes. Add tomatoes, oregano and red pepper flakes; saute for 10 minutes.
• Turn out tomato mixture into 9x13 baking dish.
• Arrange shrimp over tomato mixture in one layer. Sprinkle olives over shrimp and crumble cheese over all.
• Bake for 10-12 minutes until shrimp are medium pink and cheese is a bit browned. Remove from oven, garnish with parsley. Serve with crusty bread or over rice or orzo.