Shrimp A La Grecque Recipes

Steps:

• Heat the broiler.
• Place the oil and garlic in a large, broiler-safe skillet over medium-high heat and saute 2 to 3 minutes or until the garlic begins to brown.
• Add the tomatoes and heat to boiling over high heat, stirring occasionally until the sauce thickens slightly.
• Stir in the shrimp and parsley and continue to cook just until the shrimp begin to curl.
• Sprinkle on the Feta.
• Place the skillet under the broiler and cook until the cheese is softened and browns slightly.

Steps:

• Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes.
• In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on paper towels.
• Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated. Add salt and pepper, to taste.
• In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes. Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta.
• Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing.

Steps:

• Combine the two tablespoons of ouzo, tablespoon of brown sugar, chopped garlic orange juice and olive oil in a bowl.
• add shrimp and toss.
• Allow to marinate at least thirty minutes.
• Bring water to a boil in a small saucepan.
• Add couscous and butter, cover pan and remove from heat.
• Let stand five minutes.
• Heat a grill pan (or a George Forman type grill).
• Grill cantelope slices and peeled red pepper quarters briefly.
• Dice cantelope and red pepper and add to couscous.
• Stir the teaspoon of ouzo into the couscous and season with salt and pepper to taste.
• Cover and let sit so flavors can blend.
• Heat a saucepan large enough to hold the shrimp in a single layer (or cook the shrimp in batches) over high heat.
• When the pan is hot, add the shrimp and the marinade.
• Stir fry the shrimp until done --this should take only a few moments--the longer the shrimp marinates, the less tiome it will take to cook.
• Do not overcook the shrimp.
• Place the shrimp in a bowl with any remaining pan liquid .
• Prepare each of four plates as follows:.
• Place basil leaves around the plate.
• Lightly pack the couscous/fruit/pepper mixture in a custard cup or ramekin and invert in the center of the plate.
• Place the shrimps around the mound of couscous.
• Enjoy!