ROASTED SHRIMP WITH FETA
Provided by Ina Garten
Time 1h
Yield 4 servings
Number Of Ingredients 16
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.
GARLIC BUTTER SHRIMP AND CORN SHEET PAN DINNER
This sheet pan dinner is loaded with summer corn, tomatoes, fennel and shrimp. The whole thing is broiled together, so you can have it on the table in a flash. Top with feta, fresh basil and a squeeze of lemon juice for the perfect summer weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
- Toss the corn, fennel, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
- Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.
- Top with the reserved fennel fronds, feta and basil. Serve with lemon wedges for squeezing.
FETA SHRIMP SKILLET
On our honeymoon in Greece, my husband and I had a dish like this one. I tried to re-create the flavors in this recipe when we got home. When I make it now, it brings back such wonderful memories. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened., Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.
Nutrition Facts : Calories 240 calories, Fat 8g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 748mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA
Provided by Megan Mitchell
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
- Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
- Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
- Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
- Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.
SHRIMP AND FETA CHEESE PASTA
Steps:
- In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
- Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.
Nutrition Facts : Calories 603.1 calories, Carbohydrate 75.2 g, Cholesterol 168.2 mg, Fat 19.5 g, Fiber 4.2 g, Protein 32.9 g, SaturatedFat 7.1 g, Sodium 763.3 mg, Sugar 4.5 g
ONE-POT ORZO WITH SHRIMP, TOMATO AND FETA
Inspired by a Greek appetizer, shrimp saganaki, this one-pot recipe adds orzo and grape tomatoes to make a complete meal. Blistering the grape tomatoes coaxes out their natural sweetness, which pairs well with the salty feta. For a vegetarian version, skip the shrimp and stir in some spinach or arugula at the end. Warm up leftovers by adding a splash of water to loosen the sauce, then drizzle with olive oil and sprinkle with crumbled feta.
Provided by Yasmin Fahr
Categories dinner, weekday, seafood, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.
- In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
- Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
- Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
- Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.
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
More about "shrimp with creamed corn and feta recipes"
GREEK-STYLE GARLICKY SHRIMP WITH FETA - PANNING THE GLOBE
From panningtheglobe.com
4.9/5 (16)Total Time 35 minsCategory Main Course or AppetizerCalories 333 per serving
- Chop butter into pieces and scatter around the bottom of the pot. Scatter half the shrimp over the butter. Scatter half the garlic, half the parsley, half the chili powder and half the salt over the shrimp. Drizzle on 2 tablespoons of olive oil. Arrange the rest of the shrimp on top, followed by the rest of the garlic, parsley, chili powder and salt. Drizzle on the remaining 2 tablespoons of olive oil.
- Cover the pot and turn the heat to medium high. Cook for 8 minutes or until the shrimp have lost their raw color. Pour in lemon juice and scatter the feta cheese on top. Baste the shrimp with a few spoons of sauce from the bottom of the pot, and gently jiggle the pot to distribute the sauce throughout.
- Lower the heat to medium-low, cover and cook for another 8 minutes or until the feta is just melted. Serve hot with crusty bread for dipping.
WANT TO MAKE CREAMED CORN INTO A MEAL? ADD SHRIMP
From nytimes.com
Estimated Reading Time 3 mins
SHRIMP SAGANAKI (GREEK SHRIMP RECIPE) | THE …
From themediterraneandish.com
CREAMY SHRIMP PASTA WITH CORN AND TOMATOES RECIPE
From pinchofyum.com
BLACK PEPPER SHRIMP AND GRITS WITH FETA RECIPE - TODAY
From today.com
SHRIMP TACOS WITH MANGO, BASIL, CORN, AND FETA RECIPE …
From self.com
SHRIMP SAGANAKI (GREEK SHRIMP WITH TOMATOES & FETA)
From onceuponachef.com
BAKED SHRIMP WITH FETA RECIPE | MYRECIPES
From myrecipes.com
SWEET CORN AND PRAWNS WITH DILL, OUZO AND FETA - WSJ RECIPES
From wsj.com
ONE-POT SHRIMP WITH TOMATOES & FETA - EATINGWELL
From eatingwell.com
SHRIMP WITH CREAMED CORN AND FETA — EATWELL FARM
From eatwell.com
OUR FAVORITE CARLA HALL RECIPES - FOOD & WINE
From foodandwine.com
ASPARAGUS-FETA PASTA RECIPE - NYT COOKING
From cooking.nytimes.com
EASY CORNMEAL FRIED SHRIMP RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE SHRIMP WITH CREAMED CORN AND FETA - IOL
From iol.co.za
SHRIMP WITH CREAMED CORN AND FETA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THIS MOTHER’S DAY, I’M SKIPPING THE FLOWERS AND ... - FOOD NETWORK
From foodnetwork.com
GRILLED SHRIMP WITH SPICY SLAW RECIPE - NYT COOKING
From cooking.nytimes.com
FRESH FROM FLORIDA ON TWITTER: "FLORIDA SHRIMP AND CREAMED CORN: …
From twitter.com
SHRIMP WITH CREAMED CORN AND FETA RECIPE - NYT COOKING
From cooking.nytimes.cf
You'll also love