MINT-MARINATED SHRIMP WITH TABBOULEH, TOMATOES, AND FETA
Categories Salad Cheese Garlic Leafy Green Herb Shellfish Tomato Side No-Cook Dinner Lunch Feta Shrimp Summer Bulgur Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Stir bulgur, 1 1/2 cups water, 1/2 cup lemon juice, and 1/3 cup oil in large bowl. Let stand until bulgur is tender and most liquid is absorbed, about 2 hours.
- Meanwhile, whisk together remaining 2 tablespoons lemon juice, 2 tablespoons oil, 3 tablespoons mint, and 1/2 teaspoon salt in medium bowl. Mix in shrimp. Marinate 30 minutes, stirring occasionally.
- Drain off any excess liquid from bulgur. Mix in tomatoes, arugula, feta, green onions, garlic, remaining 3 tablespoons mint, and 1 1/2 teaspoons salt. Season salad to taste with pepper.
- Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.
- *Also called cracked wheat; available at supermarkets, specialty foods stores, and natural foods stores.
BAKED SHRIMP WITH TOMATOES AND FETA
Provided by Ellie Krieger
Categories main-dish
Time 36m
Yield 4 servings, serving size 1 1/2 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams
MINT MARINATED GRILLED SHRIMP TABBOULEH SALAD
Steps:
- Place bulgur in a bowl and pour the boiling water over. Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours.
- Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint.
- Whisk together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and season with salt and pepper.
- Transfer tabbouleh to a platter and top with the grilled shrimp. Garnish with fresh mint leaves.
- Combine juice, mint, oil and pepper in a blender and blend until smooth. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes.
- Heat grill to high. Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through.
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
SHRIMP WITH TOMATOES AND FETA
Shrimp with Tomatoes and Feta
Provided by Joanne Weir
Yield 6 servings
Number Of Ingredients 11
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.
BAKED SHRIMP WITH TOMATOES AND FETA
Feta, oregano, and fresh mint make this succulent shrimp dish feel decidedly Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
- Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
- Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. Crumble feta over top.
- Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with Orzo and Green Beans, sprinkled with additional chopped mint.
Nutrition Facts : Calories 563 g, Fat 20 g, Protein 46 g
SHRIMP WITH TOMATO SAUCE AND FETA CHEESE
This is from the LooneySpoons cookbook by Greta and Janet Podleski. One of my favourite low-fat cookbooks. I have to admit I was a bit skeptical about shrimp and feta together but this really delicious. Hope you like it too.
Provided by PennyG
Categories Healthy
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large skillet or saucepan over medium heat.
- Add onions and garlic.
- Cook for 2 minutes, stirring often.
- Add zucchini and cook for 5 more minutes, until zucchini is softened.
- Add tomatoes, wine, oregano, black pepper, crushed red pepper flakes, and salt.
- Bring to a Boil.
- Reduce heat to medium.
- Cook, uncovered, for 10 minutes.
- Add shrimp and feta cheese.
- Increase heat to Med-high.
- Cook until shrimp turns pink, about 5 minutes.
- Stir often.
- Serve over hot, cooked rice.
Nutrition Facts : Calories 786.6, Fat 9.6, SaturatedFat 3.8, Cholesterol 189.5, Sodium 554.2, Carbohydrate 131.3, Fiber 8.2, Sugar 9.5, Protein 38.6
SHRIMP WITH TOMATOES & FETA
Any recipe that is special enough for company but easy enough for a weeknight meal is a favorite in my book. All you need to finish off the meal is a side salad and crusty French bread to sop up the delicious tomato and wine juices. -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Add tomatoes, wine, oregano, salt, pepper flakes and paprika; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Stir in mint. Serve with rice.
Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 191mg cholesterol, Sodium 502mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
SHRIMP WITH TOMATO & FETA
Treat your shrimp dish to a trip to the Mediterranean: Toss it with Italian-style plum tomatoes, oregano and crumbled feta cheese.
Provided by My Food and Family
Categories Home
Time 32m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Cook and stir onion in hot oil in large skillet on medium heat 3 min. Add tomatoes, wine and oregano; mix well. Reduce heat to low; cook 5 min. or until thickened, stirring occasionally.
- Add shrimp. Cook 3 min. or until shrimp are pink, stirring frequently.
- Sprinkle with cheese; cook 1 min. Stir in parsley. Serve over rice.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 240 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
GRILLED SHRIMP WITH FETA AND TOMATOES
I got this recipe from our "Parade" Magazine. It was very good. I especially liked the vinaigrette. I served it on the side. Instead of radicchio (which my kids hate) I used a bag of Italian blend lettuce. I also halved the amount of mint leaves and used fresh oregano instead of dried. Great dinner for those hot summer nights.
Provided by mary winecoff
Categories Greek
Time 15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Prepare vinaigrette: Whisk the vinegar, mustard, lemon zest, salt and pepper in a small bowl.
- Whisking constantly, slowly drizzle in the oil until thickened.
- Set aside.
- Toss together the shrimp, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl.
- Let rest for 15 minutes, tossing once.
- Thread the shrimp on 12 metal skewers.
- Grill the shrimp over high heat for no more that 2 minutes per side, turning carefully.
- Remove shrimp to a large bowl.
- If using radicchio: Trim the tough white bottom section off each leaf then add the leaves to the shrimp.
- If using bag lettuce just place into large serving bowl.
- Add shrimp along with tomatoes, cheese and mint.
- Toss with vinaigrette.
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