RIGATONI WITH SPICY SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
- Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
- Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.
GREEK SHRIMP DISH FROM SANTORINI
An authentic Greek entree that is easy to make and makes you feel like you are in the Greek islands. My sister and I originally ate this dish at a restaurant in Santorini, Greece and went back 3 days in a row to order it again and analyze the ingredients so we could replicate it at home. It is easy to prepare ahead of time and stick in the oven so your cooking is complete before guests arrive! Serve over rice.
Provided by Lisawas
Categories World Cuisine Recipes European Greek
Time 2h5m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 14.5 g, Cholesterol 267.1 mg, Fat 14.9 g, Fiber 3.5 g, Protein 35.6 g, SaturatedFat 8.3 g, Sodium 513.1 mg, Sugar 1.6 g
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
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
GREEK SHRIMP WITH RIGATONI
If you love shrimp, tomatoes, & feta cheese, this one is for you. It is similar to others in the Zaar database, but enough different that I think it is worth posting. It is from the local newspaper, the yellow newsprint a testiment to how many years it's been in my files.
Provided by Judy from Hawaii
Categories Greek
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Heat 1 Tablespoon oil in skillet, and add the garlic.
- Cook briefly, stirring, then add the tomatoes.
- Cook about one minute and add the salt, pepper, wine, basil,& oregano.
- Cook over medium heat, about 10 minutes.
- Sprinkle the shrimp with salt& pepper.
- Heat the remaining 4 Tablespoons of oil in a large skillet and add the shrimp.
- Cook quickly for about 1 minute, just until the shrimp turns red.
- Sprinkle with the red pepper flakes.
- Spoon the shrimp& any pan juices into a small baking dish.
- Sprinkle the shrimp with the crumbled feta cheese.
- Spoon the tomato sauce over the shrimp& cheese.
- Bake for 10 minutes.
- Meanwhile, cook the rigatoni according to the directions on the package and drain.
- Do not overcook.
- Serve the rigatoni with the shrimp mixture spooned over it.
SHRIMPS SAGANAKI (GREEK RECIPE)
This is a Greek starter recipe that is also eaten as an ouzo 'meze' (snack). It is a delicious dish that I'd only tried in restaurants but when I tried to make it at home I found out I made it as good and delicious. With a small alteration of adding pasta you can turn this dish into a delicious seafood pasta dish.
Provided by MURDERSHEWROTE
Categories Appetizers and Snacks Seafood Shrimp
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
- Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
- While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
- When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 10.1 g, Cholesterol 223.1 mg, Fat 26.6 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 10.6 g, Sodium 1035.3 mg, Sugar 6.7 g
GREEK SHRIMP
Make and share this Greek Shrimp recipe from Food.com.
Provided by mailbelle
Categories < 15 Mins
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter with Greek seasoning in large skillet.
- Add shrimp and saute over medium heat for 3 to 5 minutes, or until shrimp turn pink.
- Add cooking sherry to deglaze pan. Remove from heat and serve.
Nutrition Facts : Calories 229.3, Fat 5, SaturatedFat 2.6, Cholesterol 105.8, Sodium 127.9, Carbohydrate 5.6, Fiber 0.6, Sugar 1.2, Protein 13.1
GREEK SHRIMP
Make and share this Greek Shrimp recipe from Food.com.
Provided by kymgerberich
Categories Greek
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In heavy 8-inch saucepan, quickly saute garlic in oil over medium heat.
- Add shrimp and tarragon.
- Cook, covered, 4-5 minutes, tossing once.
- Add wine; cook, uncovered, a few seconds before adding olives, lemon juice, and tomatoes.
- Cook a few minutes more to soften tomatoes, and mix in cheese and pepper.
- Spoon onto 4 warmed ramekins. Sprinkle with scallionsand serve with brown rice or sourdough bread.
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
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
GREEK-STYLE SHRIMP WITH RIGATONI
A fast and easy, yet flavorful, dish. Although it calls for rigatoni, use any past you like, such as penne, spirals, or ziti.
Provided by threeovens
Categories Greek
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook garlic briefly, while stirring. Add tomatoes and cook about 1 minute. Add wine, salt and pepper. Add basil and oregano. Cook over moderate heat about 10 minutes.
- Meanwhile, peel and devein shrimp, leaving the tail on. Season shrimp with salt and pepper. In another skillet, heat the remaining 3 tablespoons oil. Cook shrimp about 1 minute, until shrimp turn pink, stirring to ensure even cooking. Sprinkle with red pepper flakes.
- Preheat oven to 400 degrees F.
- Place the shrimp (and any juices) in a baking dish. Sprinkle with feta cheese and spoon tomato sauce over top. Bake 10 minutes, until hot.
- Meanwhile, cook rigatoni according to package directions. Drain.
- Serve shrimp spooned over rigatoni.
Nutrition Facts : Calories 609.3, Fat 32.6, SaturatedFat 11.5, Cholesterol 297.5, Sodium 1615.7, Carbohydrate 35.7, Fiber 2.5, Sugar 5.7, Protein 37.6
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GREEK STYLE SHRIMP WITH RIGATONI - KEY LIME LEXI
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Servings 6Estimated Reading Time 2 mins
- Bring a large pot of water to a boil. Use about 1 tablespoon of salt in the water to flavor the pasta as it cooks.
- Melt the butter in the olive oil over medium heat in a large saute pan, then saute the onion and garlic until soft, being careful not to let it brown. Meanwhile, cut the tomatoes in half and poke out the seeds over the sink using your finger. Place a box grater inside a large bowl, and grate the tomatoes until you get to the skin, and discard the skin.
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- Add the pasta to the pot, and cook until just al dente (usually about 1-2 minutes before the recommended cooking time on the box). Carefully scoop out 1 cup of the pasta cooking water, then drain the pasta and immediately add it to the tomato sauce.
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