Fiesta Feta Shrimp 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:

• Preheat the oven to 425 degrees F.
• Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
• Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 4 minutes, until al dente, and drain. Transfer to a large bowl.
• Melt the butter in a skillet over medium heat. Place onion in the skillet and cook until tender. Stir in shrimp, and cook 3 minutes, or until opaque. Mix in feta cheese, and continue cooking 1 minute. Toss with the pasta and serve.

Steps:

• Warm the olive oil in a large frying pan over medium heat and cook onions, stirring occasionally until soft, 7 minutes. Increase the heat to high. Add the tomatoes, water, oregano, crushed red pepper and vinegar and stir well. Bring to a boil, reduce the heat to low and simmer until thick, 20 to 30 minutes.
• Add the shrimp to the sauce and stir together. Simmer until the shrimp are almost firm, 4 to 5 minutes. Season with salt and pepper. Crumble the feta onto the top and stir together.
• Garnish with parsley and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Heat oil in a large skillet over medium heat; cook and stir onion until slightly softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Mix tomatoes in juice, water, wine, oregano, and salt into onion mixture; cook and stir until sauce is thickened, about 10 minutes.
• Mix shrimp into sauce and cook until shrimp are cooked through, 2 to 3 minutes. Stir feta cheese and parsley into sauce; serve over orzo.

Steps:

• Mix oil and flour in large saucepan. Cook on medium heat 6 to 8 min. or until browned, stirring constantly.
• Add green pepper, celery and garlic; cook and stir 4 min. or until tender. Stir in salsa and tomato sauce; simmer 10 min., stirring occasionally.
• Stir in shrimp; cook an additional 6 to 8 min. or until shrimp are cooked through. Serve over rice.

Steps:

• Mix cheeses, salsa, parsley and spices in medium bowl; add noodles and stir. In a small bowl, mix well the eggs, half-and half, and yogurt. Add to noodles. Put in 1 gallon ziploc bag. Tape bag of frozen shrimp to noodle bag and freeze.
• To cook:.
• Thaw in refrigerator. Blot thawed, cooked shrimp with a paper towel. Add shrimp to noodles and place in greased 9x13 baking dish. Bake uncovered at 350F for 25 - 30 minutes. Let stand 5 minutes before serving.

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:

• Preheat oven to 400F. In a large saucepan set over moderate heat, heat oil until hot, and add the onion and cook it, stirring occasionally for 4 minutes. Add the garlic and cook for 3 to 4 minutes more, or until the onion and garlic are golden in color. Now add the tomatoes, oregano, red pepper flakes and salt and pepper to taste and simmer the tomatoes for 6 to 8 minutes, or until lightly thickened. Add the basil and shrimp and cook, stirring gently, for 1 to 2 minutes, or until the shrimp are just turning pink. Place cooked pasta in a large bowl, gently stir in shrimp and tomato mixture, 2 tablespoons of the parsley and half of the feta cheese. Transfer to an oiled 3 quart shallow flameproof baking dish and sprinkle with the remaining feta cheese and parsley. Cover loosely with foil, place in the oven and bake for 20 minutes, or until bubbling. Run under the broiler until golden.

Steps:

• BAKE shrimp according to package directions.
• COMBINE sauce ingredients, adding taco seasoning to taste. Thin sauce if need with 1-2 tablespoons of milk.
• SPREAD a tablespoon of sauce over each warm tortilla, shredded cabbage, cheese, tomato and olives. Top with cooked shrimp. Serve with lime wedges, if desired.

Steps:

• Combine cheeses, garlic and parsley.
• Butterfly shrimp by cutting a slit along the back of each shrimp.
• Using your fingers, widen the slit until the shrimp is open down to the front skin.
• Fill each with the cheese mixture.
• Cover a serving plate with lettuce and arrange shrimp on top.

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine if desired, oregano, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is slightly thickened., Stir in shrimp and parsley. Cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Remove from the heat; sprinkle with cheese. Cover and let stand for 5-10 minutes or until cheese is softened.

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a large skillet over medium heat and add tomatoes.
• Cook, stirring frequently, until tomatoes soften and give up some of their juice.
• Add crushed garlic, bay leaf, and Ouzo (if using) and cook five minutes more.
• Remove from heat, discard the bay leaf.
• Stir in oregano and salt and pepper to taste.
• Lightly coat four or six individual baking dishes with olive oil, place shrimp in the bottom of each dish, top shrimp with tomato sauce.
• Divide the feta cheese, over the top of each dish, sprinkle with capers.
• (you can also use a single baking dish, 8-10 inches square or diameter).
• Bake for 15-20 minutes until hot and bubbly and shrimp is cooked through, cooking time will vary according to the size of the shrimp, cut into a shrimp to be sure it is cooked through.

Steps:

• Cook and stir onions and garlic in oil in large skillet over medium heat until onion is tender.
• Stir in wine, basil, oregano, salt, red pepper and tomatoes.
• Heat to boiling; reduce heat. Simmer uncovered 20 minutes.
• Stir in shrimp and lemon juice. Cover and cook until shrimp is pink, 3 to 5 minutes.
• Sprinkle with cheese and parsley.
• Serve with hot cooked rice or orzo pasta.

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:

• In a large skillet, combine tomatoes, garlic powder and basil; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until slightly thickened., Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Sprinkle feta over shrimp; serve with bread if desired.

Steps:

• Place the first eight ingredients in a large bowl; toss combine. Refrigerate, covered, at least 1 hour., Line six cocktail glasses or serving dishes with romaine leaves. Using a slotted spoon, place about 1/2 cup shrimp mixture in each.