Roasted Shrimp With Feta Barefoot Contessa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED SHRIMP AND ORZO

Provided by Ina Garten

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12



Roasted Shrimp and Orzo image

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  • Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  • Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

ROASTED SHRIMP WITH FETA

Provided by Ina Garten

Time 1h

Yield 4 servings

Number Of Ingredients 16



Roasted Shrimp with Feta image

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.

4 tablespoons good olive oil, divided
1 1/2 cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

GARLIC & HERB ROASTED SHRIMP

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10



Garlic & Herb Roasted Shrimp image

Steps:

  • Preheat the oven to 400 degrees.
  • Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
  • Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

1/4 pound (1 stick) unsalted butter
2 tablespoons good olive oil
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large lemons
2 pounds (8- to 10-count) shrimp, peeled with the tails on
1 teaspoon coarse sea salt
4 slices country bread, toasted

ROASTED SHRIMP COCKTAIL

Provided by Ina Garten

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10



Roasted Shrimp Cocktail image

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
  • For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

BAREFOOT CONTESSA'S ROASTED SHRIMP AND ORZO

Make and share this Barefoot Contessa's Roasted Shrimp and Orzo recipe from Food.com.

Provided by Juenessa

Categories     Healthy

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12



Barefoot Contessa's Roasted Shrimp and Orzo image

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
  • Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
  • Drain and pour into a large bowl.
  • Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
  • Pour over the hot pasta and stir well.
  • Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.
  • Toss to combine and spread out in a single layer.
  • Roast for 5 to 6 minutes, until the shrimp are cooked through.
  • Don't overcook!
  • Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
  • Toss well.
  • Add the feta and stir carefully.
  • Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
  • If refrigerated, taste again for seasonings and bring back to room temperature before serving.
  • **Cook time does not include setting aside for 1 hour to allow flavors to blend.

Nutrition Facts : Calories 568.5, Fat 15.8, SaturatedFat 9, Cholesterol 369.4, Sodium 2080.3, Carbohydrate 53.6, Fiber 3.2, Sugar 6.2, Protein 51.1

kosher salt
olive oil
3/4 lb orzo pasta (rice-shaped pasta)
1/2 cup fresh lemon juice (3 lemons)
fresh ground black pepper
2 lbs shrimp, peeled and deveined
1 cup minced scallion, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 lb good feta cheese, large diced

ROASTED SHRIMP WITH FETA (BAREFOOT CONTESSA)

This is Ina Garten's secret for convincing your guests that you're a natural-born cook! I recommend Greek or French feta if you can find it. Usually Ina prefers feta cubed rather than crumbled, but here she crumbles it in large pieces. Pernod is one of her secret ingredients. "Whenever I cook with fennel, Pernod gives the dish just the right licorice jolt that I love. You don't know the Pernod is there, you just know that the fennel tastes wonderful."

Provided by Manami

Categories     Cheese

Time 1h25m

Yield 1 Saute Pan, 4 serving(s)

Number Of Ingredients 16



Roasted Shrimp With Feta (Barefoot Contessa) image

Steps:

  • Preheat the oven to 400ºF.
  • Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat.
  • Add the fennel and garlic and sauté for 8 to 10 minutes, until tender.
  • Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.
  • Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet.
  • Simmer over low heat, stirring occasionally, for 10 to 15 minutes.
  • Arrange the shrimp artfully in one layer over the tomato mixture in the skillet.
  • Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.
  • Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown.
  • Squeeze the juice of 1 lemon over the shrimp.
  • Serve hot with wedges of lemon.
  • *To make 1 cup of fresh bread crumbs, remove the crusts from 3 to 4 slices white bread and place in a food processor fitted with the steel blade and process until the bread is in crumbs.
  • Assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving.

Nutrition Facts : Calories 390.8, Fat 9.1, SaturatedFat 4, Cholesterol 318.8, Sodium 1836.6, Carbohydrate 33.5, Fiber 4.7, Sugar 6.6, Protein 41.1

olive oil
1 1/2 cups diced fennel (1 bulb)
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
14 1/2 ounces diced tomatoes, drained (1 can)
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
kosher salt
fresh ground black pepper
1 1/4 lbs shrimp, peeled and deveined with the tails left on
3 ounces feta cheese, coarsely crumbled (preferably Greek or French)
1 cup fresh breadcrumb
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

More about "roasted shrimp with feta barefoot contessa recipes"

EASY ROASTED SHRIMP FETA DINNER BAREFOOT CONTESSA RECIPE
Web Roasted Shrimp With Feta (Barefoot Contessa) Recipe … Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp. … 1. Preheat the oven to 400ºF. 2. Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over ...
From share-recipes.net


INA GARTEN'S ROASTED SHRIMP SALAD (BAREFOOT CONTESSA) RECIPE
Web Jun 15, 2023 Ingredients. Ina Garten’s shrimp salad is a mix of pantry and fresh ingredients that are easy to find at the grocery store. Here are my best tips when shopping for this roasted shrimp salad recipe: Shrimp: Buy whole shrimp labeled 16-20 or 21-25 (this is an indication of the size and number of shrimp per pound).
From foolproofliving.com


BAREFOOT CONTESSA | TOMATO CROSTINI WITH WHIPPED FETA | RECIPES
Web For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
From barefootcontessa.com


BEST EASY DINNER RECIPES FROM INA GARTEN, FROM MAN WHO …
Web Baked shrimp scampi pairs well with broccoli. Trent Pheifer. " Barefoot Contessa Back to Basics ," page 128. This baked shrimp scampi was the very first Ina recipe I ever made, and it's still a favorite. The prep takes less than 15 minutes, and the recipe only bakes for 12.
From insider.com


62917 ROASTED SHRIMP WITH FETA BAREFOOT CONTESSA RECIPES
Web kosher salt, olive oil, orzo pasta (rice-shaped pasta), fresh lemon juice (3 lemons), fresh ground black pepper, shrimp, peeled and deveined, minced scallion, white and green part
From recipeofhealth.com


ROASTED SHRIMP WITH FETA BAREFOOT CONTESSA RECIPES RECIPE
Web This is Ina Garten's secret for convincing your guests that you're a natural-born cook! I recommend Greek or French feta if you can find it. Usually Ina prefers feta cubed rather than crumbled, but here she crumbles it in large pieces. Pernod is …
From recipert.com


ROASTED SHRIMP WITH FETA BAREFOOT CONTESSA RECIPES
Web Ingredients. 4 tablespoons good olive oil, divided. 1 1/2 cups medium-diced fennel. 1 tablespoon minced garlic (3 cloves) 1/4 cup dry white wine (good enough to drink) 1 (14 1/2-ounce) can diced tomatoes. 2 teaspoons tomato paste. 1 teaspoon dried oregano. 1 tablespoon Pernod. 1 teaspoon kosher salt. 1/2 teaspoon freshly ground black pepper.
From tfrecipes.com


ROASTED SHRIMP WITH FETA BAREFOOT CONTESSA RECIPE
Web Roasted Shrimp with Feta the modchik. Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp. Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon …
From share-recipes.net


EASY ROASTED SHRIMP & FETA DINNER (BAREFOOT CONTESSA RECIPE)
Web Barefoot Contessa's Roasted Shrimp and Feta Recipe. Yield: 6 servings. Prep Time: 20 minutes. Cook Time: 20 minutes. Total Time: 40 minutes. A great one pan Greek inspired Shrimp bake Roasted Shrimp and feta. Ingredients. 4 tablespoons good olive oil, divided. 1 1/2 cups medium-diced fennel. 1 tablespoon minced garlic (3 cloves)
From stayingclosetohome.com


ROASTED SHRIMP WITH FETA - INQUIRING CHEF
Web Jan 7, 2013 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.
From inquiringchef.com


ROASTED SHRIMP WITH FETA BAREFOOT CONTESSA FOOD - HOME AND RECIPE
Web Steps: Preheat the oven to 400 degrees. Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute.
From homeandrecipe.com


BAREFOOT CONTESSA | ROASTED SHRIMP COCKTAIL
Web Dec 5, 2019 Beginner. Back to School Treats! Salted Caramel Nuts. Advanced. Tomato Fever! Tomato Feta Salad. Beginner. Shrimp Cocktail is such a classic hors d'oeuvre for holiday parties, but so often the shrimp is over-cooked and too cold straight from the refrigerator. I decided to try roasting the shrimp for shrimp cocktail, and I've never …
From barefootcontessa.com


10 BEST BAREFOOT CONTESSA SHRIMP RECIPES | YUMMLY
Web Oct 1, 2023 saffron, rice, pork sausage links, garlic, boneless pork loin roast and 9 more Mexican Shrimp Scampi KitchenAid lime juice, kosher salt, Basic Egg Pasta Dough, ground cumin and 6 more
From yummly.com


BAREFOOT CONTESSA SHRIMP ORZO SALAD - DELISH SIDES
Web Ina Garten. Barefoot Contessa Shrimp Orzo Salad. Hamdi Saidani Leave a Comment. Barefoot Contessa Shrimp Orzo Salad from chef Ina Garten is one of the best and easiest-to-make orzo salad recipes ever. This Orzo Salad is made with baked shrimp, cooked orzo pasta, lemon, cucumber, and feta cheese.
From delishsides.com


BAREFOOT CONTESSA | ROASTED SHRIMP COCKTAIL LOUIS | RECIPES
Web Preheat the oven to 400 degrees. Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
From barefootcontessa.com


BAREFOOT CONTESSA ROASTED SHRIMP RECIPES
Web . BAREFOOT CONTESSA'S ROASTED SHRIMP AND FETA RECIPE. A great one pan Greek inspired Shrimp bake Roasted Shrimp and feta. 4 tablespoons good olive oil, divided. 1 1/2 cups medium-diced fennel. 1 tablespoon minced garlic (3 cloves) 1/4 cup dry white wine (good enough to drink) 1 (14 1/2-ounce) can diced tomatoes. 2 teaspoons …
From tfrecipes.com


15 INA GARTEN SHRIMP RECIPES - DELISH SIDES
Web Barefoot Contessa Roasted Shrimp Cocktail. For those who appreciate the simplicity and elegance of shrimp, Ina Garten’s Roasted Shrimp Cocktail stands out. Accompanied by a tangy sauce, blending Heinz chili sauce with horseradish and a touch of Tabasco, this appetizer shines bright.
From delishsides.com


BAREFOOT CONTESSA | LINGUINE WITH SHRIMP SCAMPI | RECIPES
Web Add the shrimp, 1 tablespoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot.
From barefootcontessa.com


Related Search