Greek Rice And Shrimp Bake With Feta Crumb Topping Recipes

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

Baked Greek Shrimp With Tomatoes and Feta image

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

Ingredients

Extra-virgin olive oil
3 large shallots, diced, about 1 cup
4 garlic cloves, minced
Salt and pepper
2 pounds large ripe tomatoes
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds large shrimp, peeled and deveined
4 ounces Greek feta cheese
1/2 teaspoon dried oregano
2 tablespoons roughly chopped mint

GREEK SHRIMP WITH FETA

I searched high and low for a Greek recipe for shrimp that included all the basics- tomatoes, garlic, oregano and of course, feta- and I couldn't find anything, so I took a couple recipes and tweaked them to my family's taste, and voila! This has been a hit since the first time I made it... it's full of flavor, rich but not too heavy! You can play around with the amounts given for any ingredient to satisfy your taste, but any way you make it, it turns out fabulous! We usually serve this as an appetizer with baguette to soak up the sauce... delicious!!!

Provided by Annala

Categories Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Greek Shrimp With Feta image

Steps:

Place shrimp in bowl and sprinkle with lemon juice. Set aside.
Melt butter in skillet. Saute garlic, green onion and tomato.
Add shrimp and oregano. Season with salt and pepper to taste. Turn shrimp frequently and saute until pink.
Add sherry and simmer for about 2 minutes.
Crumble feta cheese into skillet, and allow to melt.
Serve with baguette to soak up the extra sauce. Enjoy!

Nutrition Facts : Calories 458.1, Fat 25.8, SaturatedFat 16.2, Cholesterol 253.9, Sodium 893.5, Carbohydrate 11, Fiber 1.4, Sugar 4.8, Protein 32.3

Ingredients

1 lb raw shrimp, peeled and deveined (I usually remove the tails too, for easy eating)
1/4 cup lemon juice (or juice from one lemon)
1/4 cup butter
4 garlic cloves, minced (we love garlic, you can use less if you want)
1/2 cup green onion, chopped
1 large tomatoes, chopped
1/4 cup fresh oregano, chopped (again, you can use less if you want, or 1 teaspoon of dried)
salt and pepper, to taste
1/2 lb feta cheese
1/4 cup sherry wine

GREEK RICE AND SHRIMP BAKE WITH FETA CRUMB TOPPING

This Greek spin on the classic baked rice casserole calls for shrimp, but chicken can also be used. Cut three large boneless chicken breasts into cubes and brown first in oil in a hot skillet before adding to cooked rice. If you plan on doubling the recipe, use 2 1/2 cups (625 mL) rice and only 4 1/2 cups (1.125 L) stock. From Food and Drink.

Provided by Leslie

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Greek Rice and Shrimp Bake With Feta Crumb Topping image

Steps:

Place stock and bay leaf in a medium saucepan and bring to a boil.
Add rice; return to a boil.
Reduce heat, cover and simmer for 20 minutes or until rice is just tender.
Add lemon juice, butter and 1/2 the oregano.
Stir well and remove from heat, let cool to room temperature.
Remove bay leaf.
Heat oil in a large nonstick skillet over medium heat.
Cook onion, garlic, hot-pepper flakes and the rest of the oregano , stirring, for 4 minutes or until softened.
Add tomatoes and red pepper; cook for 3 minutes until softened.
Stir in rice and spread in a greased 10-cup shallow casserole dish. If making ahead, cover and refrigerate.
Preheat oven to 375°F.
Bury shrimp in rice.
Combine bread crumbs, feta and parsley in a bowl; spread over rice.
Bake in oven for 25 to 30 minutes until shrimp are pink and topping is light golden.

Ingredients

2 1/2 cups chicken stock
1 bay leaf
1 tablespoon butter
1 teaspoon lemon juice
1 1/4 cups long-grain white rice
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 teaspoons dried oregano leaves
1/4 teaspoon hot red pepper flakes (to taste)
2 large tomatoes, seeded and chopped
1 large red bell pepper
1 lb large raw shrimp, peeled and deveined, tails removed
3/4 cup soft fresh breadcrumb
3/4 cup crumbled feta
2 tablespoons chopped fresh parsley

GREEK RICE CASSEROLE W/FETA AND ARTICHOKES

An untested recipe I found a while ago on the Puritan website. It sounds great, but nobody will eat artichokes with me so for now it's just a 'someday' recipe.

Provided by winkki

Categories One Dish Meal

Time 55m

Yield 6 cups

Number Of Ingredients 10

Greek Rice Casserole w/Feta and Artichokes image

Steps:

Preheat oven to 375°F.
Heat oil in a large nonstick skillet.
Add garlic and sauté for 2 minutes.
Add drained tomatoes, basil, oregano, chili flakes and salt; bring to a simmer.
Cook for 10 minutes, stirring frequently and breaking up the tomatoes as they cook.
In a medium bowl, toss artichoke quarters, rice and feta together.
Pour into a medium oiled casserole dish When tomato sauce is ready, pour over the rice mixture, shaking the dish so the tomato sauce settles.
Cover and bake for 20 minutes.
Uncover and bake an additional 20 minutes.
Serve immediately.

Nutrition Facts : Calories 204.1, Fat 4.3, SaturatedFat 2.1, Cholesterol 11.1, Sodium 267.1, Carbohydrate 36, Fiber 4.9, Sugar 3.3, Protein 6.1

Ingredients

1/2 tablespoon olive oil
3 cloves garlic, minced
3 cups chopped tomatoes (or one 28-ounce can, drained)
2 teaspoons basil
1 teaspoon oregano
1/4 teaspoon red chili pepper flakes
1/4 teaspoon salt
1 (8 1/2 ounce) can artichoke hearts, drained and quartered (1-1/8 c)
3 cups cooked white rice or 3 cups cooked brown rice
1/2 cup feta cheese, crumbled (2 oz)

GREEK BAKED SHRIMP WITH FETA

This is a delicious recipe, and one I have enjoyed many times. It would make an excellent appetizer for entertaining as well as a great dinner idea!

Provided by PalatablePastime

Categories Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

Greek Baked Shrimp with Feta image

Steps:

Preheat oven to 450 degrees.
Remove shells from shrimp, leaving last segment and tail intact; remove vein.
Rinse and dry.
In a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more.
To the onions add the tomatoes, wine, half the parsley, oregano, and salt and pepper to taste.
Reduce heat, cover and simmer for 30 minutes until thickened.
Pour half the sauce into a shallow casserole, and arrange the shrimp on top.
Pour the rest of the sauce on, and sprinkle crumbled feta over the shrimp.
Bake at 450 degrees for 10-12 minutes or until prawns are pink and feta is lightly browned.
Garnish with remaining parsley and serve.

Ingredients

2 lbs large shrimp, uncooked
1 medium sized onion, finely chopped
2 teaspoons extra virgin olive oil
1 cup chopped green onion
2 cloves garlic, crushed
2 cups diced peeled tomatoes
1/2 cup dry white wine or 1/2 cup non-alcoholic wine
1/4 cup chopped flat leaf parsley
1/2 teaspoon dried oregano
salt
pepper
4 ounces fat-free feta cheese

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