How To make Herbed Shrimp& Feta Casserole
2 lg Eggs
1 c Evaporated milk
1 c Plain yogurt
3 oz Feta cheese,crumbled
1/3 lb Swiss cheese,shredded
1/3 c Fresh parsley,chopped
1 t Dried basil
1 t Dried oregano
4 Garlic cloves,minced
1/2 lb Angel-hair pasta,cooked
1 cn Mild chunky salsa (16 oz)
1 lb Med shrimp,peeled,uncooked
1/2 lb Mozzarella cheese,shredded
From "Come On In," an award-winning cookbook from the Junior League of Jackson, Miss. It's available at some bookstores, or order it from the junior League of Jackson for $21.95 plus $2.75 shipping and handling (check, money order, Mastercard or Visa) at P.O. Box 4709, Jackson, Miss. 39296-2357
Heat oven to 350'F. Coat bottom and sides of an 8x12" baking dish with cooking spray. In separate bowl, blend eggs, milk, yogurt, feta and Swiss cheeses, parsley, basil, oregano and garlic. Spread half the pasta over bottom of baking dish. Cover with salsa. Add half the shrimp. Spread remaining pasta over shrimp. Pour and spread egg mixture over pasta. Add remaining shrimp and top with mozzarella cheese. Bake 30 minutes. Remove from oven and let stand 20 minutes
before serving.
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Baked Shrimp with Tomato & Feta Recipe
Knorr partnered Cinnamon Life in Presenting Chef George Calombaris at “Cinnamon Life Presents George Calombaris, a Masterclass with Knorr” where he demonstrated 3 of his signature dishes and shared exclusive kitchen tricks that have help make his food empire be a roaring success.
As a celebration of his Greek heritage we present to you the “Knorr Greek Food Week”! featuring recipes that are inspirational, easy and flavorsome. Carefully crafted by Knorr Chefs to be relished by Sri Lankan families.
Discover and devour these new tastes with knorr.lk
GARIDOMAKARONADA: Greek-Style One-Pot Shrimp & Pasta
Print this recipe here:
Serves 4:
About 16-18 large shrimp, peeled, deveined, tail-on
¼ cup olive oil
1 small onion, finely chopped
2 garlic cloves, grated
1 (15 ounces) canned tomatoes, pureed
1 teaspoon honey
Pinch of crushed red pepper flakes
Salt, to taste
¼ teaspoon black pepper, or to taste
1 teaspoon dried oregano
1-pound linguini, or favorite pasta
5 cups water plus 2 teaspoons of salt
Garnish:
• 2-3 scallions, thinly sliced
• 2-3 tablespoons fresh chopped parsley
• Feta cheese, crumbled
• Lemon wedges
Season the shrimp with salt and pepper.
Heat a pot over medium-high heat. Add the olive oil and sear the shrimp in 1-2 batches just until pink. 2 minutes.
Reduce the heat to low and add the onions. Cook until soft and golden. About 10 minutes.
Add the garlic and heat through about 1 minute.
Add the tomatoes, honey, salt, and crushed red pepper flakes. Bring to a boil, reduce temperature to medium and cook until sauce thickens. About 8 minutes. Taste and adjust seasoning if needed.
Add the pasta, water, and salt to the pot. Bring to a boil. Reduce the heat to medium and cook until pasta is al dente. About 12 minutes. Stir the pasta often so that it does not stick to the bottom of the pot.
Add the shrimp to the pot along with the sliced scallions and cook through about 5 minutes.
Garnish with parsley, lemon wedges, and feta. Enjoy!
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Shrimp Saganaki
Shrimp saganaki is quick and easy Greek dish made of tender-crisp spiced and herbed shrimp baked with tomatoes, garlic and feta that you can make in a sheet pan
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