Greek Shrimp Salad With Feta Recipes

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GRILLED SHRIMP AND FETA SALAD

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Number Of Ingredients 9



Grilled Shrimp and Feta Salad image

Steps:

  • 1. Preheat a grill to medium-high heat. Lightly oil the shrimp, then sprinkle with salt and pepper. Grill until just cooked through, 2 to 3 minutes per side.
  • 2. Toss the shrimp, arugula, cucumbers, olives, and onions together in a bowl.
  • 3. Whisk together the lemon juice, 1/3 cup olive oil, and season with salt and pepper. Pour over the salad and toss to coat. Top with the feta cheese.

Nutrition Facts : Calories 520, Fat 39 grams, SaturatedFat 12 grams, Cholesterol 223 milligrams, Sodium 1115 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 33 grams

1 pound large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil, plus more for shrimp
Kosher salt and freshly ground pepper
8 cups baby arugula (about 8 ounces)
1 cup sliced cucumber
1/2 cup pitted kalamata olives
1/4 cup thinly sliced red onion
2 tablespoons fresh lemon juice
8 ounces feta cheese, crumbled, for serving

ORZO SALAD WITH SHRIMP AND FETA

Broiled shrimp mixed with lemon, scallions, fresh herbs, crunchy cucumber, salty feta and olives makes this an elegant pasta salad. Serve it as a hearty side dish or easy main course.

Provided by Food Network Kitchen

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13



Orzo Salad With Shrimp and Feta image

Steps:

  • Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
  • Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
  • Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

Nutrition Facts : Calories 522 calorie, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 97 milligrams, Sodium 830 milligrams, Carbohydrate 48 grams, Fiber 4 grams, Protein 20 grams, Sugar 4 grams

Kosher salt
8 ounces orzo pasta (about 2 cups)
1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper
Grated zest of 2 lemons, plus 1/4 cup fresh lemon juice
4 scallions, thinly sliced
1/2 cup chopped fresh mint
1/2 cup chopped fresh dill
1 cup diced English cucumber
4 ounces crumbled feta cheese
3 tablespoons halved pitted kalamata olives

GREEK SHRIMP SALAD

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 40



Greek Shrimp Salad image

Steps:

  • In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
  • In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
  • In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
  • In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
  • Cool the onion and transfer to a covered container. Refrigerate and use as needed.
  • In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
  • Refrigerate in a covered container. When ready to use, whisk again.

1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cucumber, peeled, seeded, and finely diced
1 tablespoon minced red onion
1 tablespoon minced fresh dill leaves
1 teaspoon minced garlic
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
1 romaine heart, torn into bite-size pieces
4 cups mixed baby lettuces, washed and dried
1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes
1/2 cup Caramelized Onions (recipe follows)
1/2 cup Kalamata olives, pitted
1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves
1/2 cup freshly grated Parmesan cheese
1 cup crumbled feta cheese
1 cup Greek Salad Dressing, recipe follows
Kosher salt
Freshly ground black pepper
16 large shrimp, peeled, deveined, cut in half horizontally, blanched
1/4 cup toasted pine nuts *
Fresh dill sprigs
2 tablespoons extra virgin olive oil
1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup plain yogurt
2 tablespoons minced garlic
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups extra virgin olive oil
Sugar

GREEK FETA SALAD

With juicy tomatoes, feta cheese, onions and olives slightly marinated in a red wine vinaigrette, this light and refreshing salad is just right for those hot spring and summer days. -Jill Bowers, Huntington, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 7



Greek Feta Salad image

Steps:

  • On a serving platter, layer tomatoes and onion. Top with feta cheese and olives. In a small bowl, whisk the oil, vinegar and oregano; drizzle over salad. Serve with a slotted spoon.

Nutrition Facts : Calories 168 calories, Fat 15g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 227mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

5 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced
1 package (6 ounces) crumbled tomato and basil feta cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano

GREEK SHRIMP SALAD WITH FETA

This tasty shrimp and orzo salad gets its Greek on with cucumber slices, cherry tomatoes and crumbled feta cheese.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 8



Greek Shrimp Salad with Feta image

Steps:

  • Cook pasta as directed on package, omitting salt; drain. Toss with onions, cheese and 1/2 cup dressing.
  • Add shrimp, cucumbers and tomatoes; toss lightly. Sprinkle with parsley. Refrigerate 1 hour. Toss with remaining dressing just before serving.

Nutrition Facts : Calories 530, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 175 mg, Sodium 1220 mg, Carbohydrate 63 g, Fiber 4 g, Sugar 4 g, Protein 31 g

1 lb. orzo pasta, uncooked
2 green onion s, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
3/4 cup KRAFT Greek Vinaigrette Dressing, divided
1 lb. cooked cleaned medium shrimp
1/2 cup quartered cucumber slices
1/2 cup halved cherry tomatoes
2 Tbsp. chopped fresh parsley

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.

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

GREEN SALAD WITH SHRIMP AND FETA

Easy, delicious salad! I found this recipe in a Chicago Tribune article on dishes to make for Father's Day. Cook time does not include the shrimp cooking time because I always buy the shrimp already cooked.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10



Green Salad with Shrimp and Feta image

Steps:

  • For dressing, combine oil, vinegar, lemon juice, rosemary, salt and pepper in a small jar with a tight-fitting lid; cover and shake to combine.
  • Dressing can be made several days in advance and refrigerated, shake well before using.
  • Combine remaining ingredients in a large salad bowl; chill until serving time.
  • To serve, add dressing and toss lightly to combine.
  • Add additional freshly ground pepper to taste.

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon fresh minced rosemary
salt, freshly ground pepper
12 ounces prepared mixed salad greens
4 green onions, thinly sliced
1/4 lb cooked shrimp, split in half lengthwise
24 cherry tomatoes, halved
1/2 cup crumbled feta cheese

GREEK GODDESS SHRIMP SALAD

Provided by Susannah Locketti

Categories     side-dish

Time 37m

Yield 4 servings

Number Of Ingredients 13



Greek Goddess Shrimp Salad image

Steps:

  • Cook pasta al dente according to package instructions. Rinse, drain and set aside.
  • In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool.
  • In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes.
  • Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss.
  • Serve it up Suzy-Style:
  • For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it.

8 ounces dry mini shell pasta
Olive oil cooking spray
1 pound medium shrimp, peeled and deveined
2 cloves minced garlic
16 Greek olives, pitted and quartered
1 (12 or 14-ounce) can artichoke hearts, quartered
1 cup small cherry tomatoes or grape tomatoes
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley leaves
4 ounces crumbled fat-free or regular feta cheese

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

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

SHRIMP, TOMATO AND FETA SALAD

Provided by Anne Burrell

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12



Shrimp, Tomato and Feta Salad image

Steps:

  • Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard. Add the shrimp to the pan, sprinkle with salt and saute until the shrimp have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When the shrimp have cooled, cut them in half lengthwise and reserve.
  • Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add the oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress the salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating.
  • Mmmmmm...salad!

Extra-virgin olive oil
4 cloves garlic, smashed
1 pound (21/25) shrimp, peeled and deveined
Crushed red pepper
1 pound heirloom tomatoes, cut in various shapes
1/2 pound feta, crumbled
1 pint assorted cherry tomatoes, cut in half
1/2 English cucumber, peeled, seeded and medium diced
1/2 red onion, thinly sliced
1/2 bunch fresh oregano, finely chopped
Red wine vinegar
Kosher salt

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA

The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.

Provided by Ben S.

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h22m

Yield 6

Number Of Ingredients 19



Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta image

Steps:

  • To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
  • Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
  • Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
  • Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

Nutrition Facts : Calories 802.3 calories, Carbohydrate 65.8 g, Cholesterol 184.9 mg, Fat 45.7 g, Fiber 4.4 g, Protein 33.6 g, SaturatedFat 11.6 g, Sodium 3397.5 mg, Sugar 6.1 g

¼ cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
⅔ cup extra-virgin olive oil
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 gallon water
2 tablespoons salt
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
¾ cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
½ small red onion, cut into small dice
2 teaspoons dried oregano

GREEK-INSPIRED SHRIMP COUSCOUS SALAD

A light and refreshing shrimp salad with Israeli couscous.

Provided by Ashley DeStefano

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10



Greek-Inspired Shrimp Couscous Salad image

Steps:

  • Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
  • Toss shrimp with Greek seasoning.
  • Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
  • Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 52.7 g, Cholesterol 145.9 mg, Fat 9.1 g, Fiber 6.7 g, Protein 25.6 g, SaturatedFat 3.6 g, Sodium 805.3 mg, Sugar 7.6 g

1 ⅔ cups water
1 ⅓ cups Israeli couscous, uncooked
¾ pound raw medium shrimp, peeled and deveined
½ tablespoon Greek seasoning
1 tablespoon olive oil
2 medium heads romaine lettuce - rinsed, dried, and chopped
1 cup grape tomatoes, halved
½ cup crumbled feta cheese
½ English cucumber, chopped
¼ cup vinaigrette salad dressing

GREEK PASTA SALAD WITH SHRIMP, ZUCCHINI, TOMATOES AND FETA

If you love Greek food then you might want to give this recipe a try, this is not your average everyday salad the zucchini, eggplant and bell peppers are broiled firstly, you may adjust the veggie amounts slightly or double the complete recipe, to save some time you can broil the zucchini and bell pepper and cook the pasta shells up to a day ahead, you may omit the eggplant and use two zucchini if desired

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17



Greek Pasta Salad With Shrimp, Zucchini, Tomatoes and Feta image

Steps:

  • For the vinaigrette; in a blender process vinegar with mustard, garlic and salt for about 5 seconds.
  • Slowly drizzle in the oil until blended.
  • Add in honey or sugar if desired, then season with black pepper to taste.
  • Refrigerate until ready to use.
  • Adjust oven rack to the top position.
  • Place the zucchini slices, yellow bell pepper halves and cubed eggplant onto a greased baking sheet.
  • Drizzle the oil over veggies and and toss with hands to coat.
  • Lightly season both sides with salt and black pepper.
  • Broil for 8-10 minutes or until lightly browned, turning over once.
  • Cool then cut into bite-size pieces; place into a large bowl (DO NOT clean the baking sheet, you will cool the cooked pasta on it).
  • Boil the pasta shells in a large pot of boiling salted water until just al dente; drain but DO NOT rinse; spread onto the baking sheet that you broiled the veggies on; set aside and cool.
  • Place the cooled pasta into the bowl that has the cooked chopped zucchini and bell peppers in, then add in cooked shrimp, cherry tomatoes, feta cheese, red onion and dried oregano; toss well to combine.
  • Season with lots black pepper.
  • At this point you may add in the dressing; toss to combine then season with salt and pepper, or you may add in the dressing before serving.

Nutrition Facts : Calories 736, Fat 36.9, SaturatedFat 8.2, Cholesterol 137.4, Sodium 655.5, Carbohydrate 70.9, Fiber 7.3, Sugar 7.1, Protein 31.4

1/4 cup white wine vinegar
2 tablespoons Dijon mustard
1 -2 teaspoon fresh minced garlic
1/2 teaspoon salt
2/3 cup extra virgin olive oil
1 -2 teaspoon honey (optional) or 1 -2 teaspoon white sugar (optional)
1 large zucchini (sliced lengthwise into about 1-inch thick slices)
1 large yellow bell pepper (halved lengthwise then seeded, can use 2 medium peppers)
1 medium eggplant (chopped into about 1-inch cubes)
2 -3 tablespoons olive oil
1 lb uncooked medium pasta shell
1 -1 1/2 lb cooked small shrimp
8 ounces large cherry tomatoes, halved
1 cup crumbled feta cheese
1 small red onion, diced
2 -3 teaspoons dried oregano (or to taste)
salt and black pepper (to taste)

GREEK ORZO AND SHRIMP SALAD

Categories     Salad     Pasta     Tomato     Buffet     Feta     Lemon     Shrimp     Cucumber     Summer     Healthy     Dill     Bon Appétit

Yield Serves 20

Number Of Ingredients 11



Greek Orzo and Shrimp Salad image

Steps:

  • Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
  • Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.

1 1/2 1-pound boxes orzo (rice-shaped pasta)
1 1/2 bunches green onions, chopped
3/4 pound feta cheese, crumbled
3/4 cup chopped fresh dill
7 tablespoons fresh lemon juice
6 tablespoons olive oil
3 pounds uncooked medium shrimp, peeled, deveined
1 1/2 English hot house cucumbers, quartered lengthwise, cut crosswise into 1/4-inch-thick pieces
2 baskets cherry tomatoes, halved
1/2 English hothouse cucumber, sliced into rounds
Fresh dill sprigs

GREEK PASTA SALAD WITH SHRIMP AND OLIVES

Provided by Scott Snyder

Categories     Salad     Olive     Pasta     Tomato     No-Cook     Picnic     Quick & Easy     Lunch     Feta     Shrimp     Spring     Summer     Healthy     Bon Appétit     Portland     Oregon

Yield Serves 6

Number Of Ingredients 12



Greek Pasta Salad with Shrimp and Olives image

Steps:

  • Mix first 10 ingredients in large bowl. Add linguine and shrimp and toss to blend. Season salad to taste with salt and pepper. (Can be prepared 30 minutes ahead. Let stand at room temperature.)

3/4 pound tomatoes, chopped
1 large red bell pepper, seeded, chopped
1/4 pound feta cheese, crumbled
1/2 cup olive oil
1/2 cup chopped pitted black olives (preferably brine-cured)
1/4 cup fresh lemon juice
2 tablespoons dry vermouth or dry white wine
1 tablespoon dried thyme
6 green onions, chopped
3 large garlic cloves, chopped
3/4 pound linguine, freshly cooked
3/4 pound cooked bay shrimp

GREEK SHRIMP PASTA SALAD

Ahhhh anything with Greek ingredients is sure to be sublime...feta,black olives,garlic,oregano. Happy Greekfest!

Provided by Lorrie in Montreal

Categories     Pasta Shells

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12



Greek Shrimp Pasta Salad image

Steps:

  • Mix the first 10 ingredients in large bowl.
  • Add the cooked pasta and the shrimp.
  • Toss to blend.
  • Season to taste with salt and pepper.

3/4 lb fresh tomato, chopped
1 large red peppers or 1 large green bell pepper, chopped
1/4 lb feta cheese, crumbled
2 tablespoons wine vinegar or 2 tablespoons herb-flavored vinegar
1 tablespoon fresh oregano
6 green onions, chopped
1/2 cup olive oil
3 garlic cloves, minced
1/4 cup fresh lemon juice
1/2 cup black olives, pitted and sliced
3/4 lb pasta shells, cooked
3/4 lb cooked baby shrimp

GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH

Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Yield 4

Number Of Ingredients 11



Greek-Style Shrimp Salad on a Bed of Baby Spinach image

Steps:

  • Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
  • Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
  • Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
  • When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.

Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g

1 pound raw shrimp (26 to 30 count), peeled
Olive oil to taste
Salt and pepper to taste
Sugar to taste
2 medium tomatoes, cut into medium dice
½ cup crumbled feta cheese
½ cup pitted and coarsely chopped Kalamata or other black olives
1 teaspoon dried oregano
¼ cup olive oil
4 teaspoons red wine vinegar
1 (10 ounce) package factory-washed baby spinach leaves

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From thekitchn.com


RECIPE DETAIL PAGE | LCBO
Makes 4 servings. 1. Cook orzo in boiling salted water until al dente. Drain. Toss with 1 tbsp (15 mL) olive oil and spread out on a baking sheet or tray to cool. 2. Pat shrimp dry with paper …
From lcbo.com


CLASSIC GREEK SALAD WITH SHRIMP BEST RECIPES
Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in advance and stored at …
From findrecipes.info


CLASSIC GREEK SALAD WITH SHRIMP RECIPE
Season to taste with salt and pepper and set aside. Lightly season the shrimp with salt, pepper, and oregano. Heat the olive oil in a frying pan over medium-high heat and add …
From mygourmetconnection.com


SHRIMP-AND-ORZO SALAD WITH GREEK FLAVORS - FOOD & WINE
Step 2. In a large glass or stainless-steel bowl, whisk together the lemon juice, vinegar, salt, pepper, and oregano; add the oil slowly, whisking. Step 3. Add the orzo and shrimp, the …
From foodandwine.com


SHRIMP SAGANAKI (GREEK SHRIMP WITH TOMATOES & FETA)
Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler. Heat the olive oil in a wide oven-proof skillet (see note) over medium …
From onceuponachef.com


GREEK SHRIMP WITH TOMATOES AND FETA CHEESE - DIABETIC FOODIE
Preheat oven to 450℉. In a medium bowl, mix together canned tomatoes, sun-dried tomatoes, garlic, olive oil, and oregano. Season with pepper. Pour tomato mixture into an 11- x …
From diabeticfoodie.com


GREEK SHRIMP SALAD RECIPE GARTEN BEST RECIPES
Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature. Tips from me: To reduce the sharpness of the onion, …
From findrecipes.info


GREEK SHRIMP WITH FETA — GREEK-RECIPE-COM
Add the tomatoes and cook until they soften and the liquid is absorbed, about 20 min. Add the wine to the skillet and cook until the liquid is absorbed. Add the shrimp and …
From greek-recipe.com


HOW TO MAKE GREEK SALAD WITH SHRIMP AND KAMUT | FOOD & WINE
Assemble and Enjoy. Add the kamut, tomatoes, and onion to the bowl with the shrimp in it first, seasoning the mixture and giving everything a toss. The feta, mint, and basil …
From foodandwine.com


SHRIMP GREEK SALAD BEST RECIPES
What is a Greek shrimp skillet? This Greek shrimp skillet is an easy 30 minute meal with tomatoes, spinach, Kalamata olives, feta and lots of fresh oregano and lemon flavor. Preheat …
From findrecipes.info


GREEK ORZO SALAD WITH SHRIMP & FETA - FANNETASTIC FOOD
Roast shrimp on a sheet pan (spread on pan, drizzle with oil and sprinkle with salt and pepper) at 400 for about 5 minutes; allow to cool. Whisk together lemon, olive oil, salt, and …
From fannetasticfood.com


GREEK SHRIMP RECIPES | ALLRECIPES
This Greek-inspired baked shrimp recipe features shrimp with diced tomatoes, oregano, a splash of vermouth, and crumbled feta cheese, which browns beautifully in the …
From allrecipes.com


GREEK SHRIMP RECIPE WITH TOMATO AND FETA (W/ VIDEO)
Add the chopped onion and remaining minced garlic, cook briefly until fragrant (stir regularly.) Add tomatoes and lemon juice, and season with pinch of salt, pepper, and …
From themediterraneandish.com


SHRIMP, CUCUMBER SALAD WITH FETA - WOMEN'S HEALTH
Divide evenly into four salad bowls. Makes four servings. Per serving: 301 calories, 12 g fat (3.5 g saturated), 513 mg sodium, 27 g carbs, 6 g fiber, 24 g protein
From womenshealthmag.com


GREEK SHRIMP & FETA SAGANAKI {NO OUZO!} - THE SASSY FOODIE
Cook shrimp: Nestle the shrimp in the sauce, and let the shrimp warm through for 2-3 minutes. You can put a lid on the pan to keep the heat inside. 1 lb Frozen shrimp. Finish: …
From thesassyfoodie.com


GREEK SHRIMP, OLIVE, AND FETA SALAD RECIPE - PINTEREST.CA
Mar 2, 2012 - NibbleDish - Free recipes for any occasion, whether you're cooking a holiday feast or a casual dinner for one. Check out our recipes and start cooking! Pinterest. Today. Explore. …
From pinterest.ca


GREEK SALAD WITH SHRIMP AND KAMUT RECIPE | FOOD & WINE
Step 2. While Kamut cooks, whisk together vinegar, oil, garlic, and hot sauce in a large bowl. Add shrimp, cucumbers, and mini peppers; toss well. Cover and refrigerate up to 30 minutes. Step …
From foodandwine.com


GRILLED SHRIMP SALAD WITH FETA VINAIGRETTE - A MODERN GREEK RECIPE
Pour over salad and gently toss to incorporate Feta Vinaigrette into salad ingredients. Remove Shrimp from refrigerator and skewer 3-4 shrimp onto pre-soaked …
From cooklikeagreekblog.com


GREEK SHRIMP AND FETA PASTA SALAD | OREGONIAN RECIPES
Bring a large pot of salted water to a bowl. Add the pasta and cook according to package directions until al dente. Drain the pasta, then spread on a rimmed baking sheet. Set …
From recipes.oregonlive.com


ULTIMATE GREEK SALAD WITH SEASONED SHRIMP & CRUMBLED FETA
The Ultimate Greek Salad with Seasoned Shrimp, Toasted Pecans, Crumbled Feta, Healthy Pitas & Fresh Vegetables! I have a lot of recipes that get lost in my recap blogs. …
From simplytaralynn.com


BAKED GREEK SHRIMP WITH FETA - STEP AWAY FROM THE CARBS
Preheat the oven to 370F. Add the tomatoes, garlic paste, onion powder, dried oregano, salt and pepper to a cast iron skillet. Sauté for about 5 minutes to allow some (but not all) of the liquid …
From stepawayfromthecarbs.com


GREEK SHRIMP WITH TOMATOES AND FETA - THE ENDLESS MEAL®
Use a wooden spoon to gently squish any whole tomatoes that haven't burst. Add the shrimp and stir them into the tomato sauce. Cook the shrimp for 2-3 minutes, just until …
From theendlessmeal.com


GREEK INSPIRED SALAD WITH SHRIMP - COOKING LSL
Wash and dry shrimp with kitchen paper. Season with salt and pepper. Cook shrimp for 3-4 minutes until pink, turning once. Once done, add lemon juice. Do not overcook …
From cookinglsl.com


GREEK SALAD WITH SHRIMP RECIPE | MYRECIPES
Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill. Advertisement. Step 2. Place lettuce, tomatoes, onion, and cucumber in …
From myrecipes.com


GREEK SHRIMP WITH FETA - STEP AWAY FROM THE CARBS
Instructions. Heat the olive oil in a large sauté pan and add the chopped onion. Let the onion soften for a few minutes then add the garlic. Add the cherry tomatoes and dried …
From stepawayfromthecarbs.com


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