Ceviche Shrimp And Feta Recipes

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.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened., Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.

Steps:

• Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
• Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
• Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
• Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

Steps:

• Whisk lime juice, orange juice, dressing and cilantro until blended. Add to shrimp in large bowl; toss to evenly coat shrimp.
• Add remaining ingredients; mix lightly.
• Refrigerate 30 min.

Steps:

• Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds and cool in ice water and drain. Combine with fish and toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes up to 2 hours.
• Add juices and refrigerate 1 hour. Finish with cilantro and corn, check seasoning and serve in a martini glass.

Steps:

• In a skillet cook the onions in the olive oil over moderate heat, stirring occasionally, until soft. Add the tomatoes, wine, parsley, garlic and salt and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes. Let cool. Stir in shrimp.
• Preheat oven to 450 degrees F. Spoon the tomato and shrimp mixture into a gratin dish, top with the feta and bake for 10 minutes, or until mixture is bubbling and shrimp are cooked through.

Steps:

• In a large mixing bowl, combine all ingredients except for feta, breadcrumbs and olive oil.
• Mix gently, cover and refrigerate for 2-4 hours before serving. (Shrimp should turn opaque and look cooked, not raw).
• Remove and gently fold in feta.
• Spoon onto chilled plates, bowls, margarita glasses, etc.
• Garnish with a lime wedge, a dusting of breadcrumbs and a quick drizzle of olive oil.
• Serve with pita chips, tortilla chips, or saltine crackers.

Steps:

• Combine all ingredients in a large bowl. Mix thoroughly. Store in a covered glass or plastic container, lime juice should cover all ingredients; if not, add more lime juice. Refrigerate for 2-3 hours. When done, the seafood should be totally opaque. Stir before serving. Serve with tortilla chips or (my favorite way) chop avocado and place in a dish. Spoon ceviche on top of avocado.