Garlic Shrimp Greek Style in 30 min | Christine Cushing
This is a lightning quick 30 min seafood dish that embodies all the flavours of the spectacular island of Santorini plus a little Feta cheese from the north of Greece all in perfect balance. I show you how to easily peel and devein shrimp then cook them quickly with some fresh tomatoes and herbs. The result? A mouthwatering seafood recipe all in less than 30 minutes. FULL RECIPE BELOW.
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RECIPE: GARLIC SHRIMP GREEK STYLE IN 30 min
1/2 lb. shelled, deveined shrimp (raw, medium)(225 gm) tail on
grated zest of 1 lemon
Grated zest of 1 orange
2 tbsp. olive oil (25 ml)
2 cloves garlic, thinly sliced
¼ cup sliced grape tomatoes (50ml)
Handful capers
Sea salt and cracked black pepper to taste
Splash dry white wine
¼ cup Shrimp stock, optional (50 ml)
fresh chopped dill for garnish
2 oz. Feta cheese, crumbled (60 ml)
In a medium bowl, combine the shrimp and grated lemon and orange zest with salt and pepper. Toss to combine.
Heat dry pan on high. When hot, add olive oil and shrimp. Toss for 1 minute on high heat. Reduce to medium, add the capers, garlic and tomatoes. Toss gently and reduce to medium heat.
Deglaze with white wine and add shrimp stock and reduce for 1 minute, to develop flavour and finish cooking shrimp. Sprinkle with feta and dill. Remove from heat immediately and toss.
Serve in a small platter
Serves 4
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#garlicshrimp #shrimp
EASY GREEK SHRIMP WITH TOMATOES AND FETA CHEESE | Greek Shrimp Recipe | Easy Shrimp Recipe
EASY GREEK SHRIMP WITH TOMATOES AND FETA CHEESE | Greek Shrimp Recipe | Easy Shrimp Recipe
#GreekShrimp #ShrimpRecipes
Greek Shrimp with Tomatoes and Feta Cheese
Course: Dinner, Main Course
Cuisine: greek
Prep Time: 10m
Cook Time: 20m
Total Time: 30m
Servings: 4 servings
Author: Anjali
- 1½ lb Large Shrimp thawed, deveined and Peeled
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Large Red Onion finely chopped
- 4 cloves garlic minced
- 1 can diced tomatoes 736gram
- ½ Teaspoon Lemon Juice
- 1½ Teaspoon Dried Oregano
- 1½ Teaspoon Red Pepper flakes
- Kosher Salt
- Black Pepper
- ¼ Teaspoon Ground Cumin
- 1 Tablespoon Honey can replace with maple (OPTIONAL)
- 2-3 oz Greek Feta Cheese crumbled
- Fresh mint finely chopped
1) In a skillet heat extra virgin olive oil. As the oil shimmers add chopped onions and minced garlic. cook briefly.
2) Add a can of diced tomatoes, squeeze lemon juice, and season with Kosher salt and black pepper. Add dried oregano, red pepper flakes, and a pinch of ground cumin. Simmer over low heat for 15-minutes
3) Add shrimps and cook for 5-7 minutes or until they are no longer pink (stir in intervals).
4) Garnish with Honey, crumbled Greek Feta Cheese and Chopped Mint leaves. Serve with Orzo or any crusty bread.
calories 190KCal
Prawns Saganaki - prawns and melted feta cheese straight from a Greek taverna.
Fantastic prawns saganaki that can be a starter or a main course.
Ingredients: 4 TSP OLIVE OIL - 2 FINE CHOPPED ONIONS - 2 GARLIC CLOVES - 1 1/2 TINS CHOPPED TOMATOES - 1/4 CUP FRESH PARSLEY - 1/4 CUP FRESH DILL - 450GR PRECOOKED PRAWNS - 1 TS SALT - 1/4 TS PEPPER - 1/2 TBS SUGAR - 200GR FETA CHEESE
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Shrimp Saganaki with Ouzo and Feta - Garides Saganak GreekFoodTv☼
Shrimp with feta, tomatoes, ouzo and PDO extra virgin Greek olive oil is an irresistible meze or topping for pasta. For recipe, press more.
Shrimp Saganaki with Ouzo and Feta
4 servings
2 ½ pounds/1 kilo shrimp, cleaned but heads and tails attached
½ cup/120 ml extra-virgin Greek olive oil
1 large onion, peeled and chopped
2 garlic cloves, peeled and finely chopped
1 hot green pepper, seeded and chopped
3 Tbsp./45 ml ouzo, if desired
2 cups grated fresh tomatoes (canned are fine)
½ pound/230 g. Greek feta cheese, cubed or crumbled
Salt and freshly ground black pepper
3Tbsp. chopped flat-leaf parsley
1. Clean the shrimp.
2. Heat the olive oil in a skillet and sauté the onion until soft, about 7 minutes, on a low-medium heat. Add the garlic and stir just for 1 to 2 minutes, until soft.
3. Add the hot pepper, if used, until wilted. Add the shrimp to add a little color. Raise the heat a little bit, to absorb the liquid.
4. Remove the skillet from the flame and pour in the ouzo. As soon as the alcohol cooks off, add the tomatoes. Add feta cheese. Simmer over medium heat until the shrimp turn bright pink and the feta begins to melt, about 5 minutes. Season with salt and pepper. Toss in the parsley and serve.
This is the Greek Food Channel
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food guru. She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
Greek Style SHRIMP SAGANAKI || Shrimps in TOMATO & FETA CHEESE SAUCE. Recipe by Always Yummy!
Famous dish of Greek cuisine garides saganaki is shrimp cooked the sauce of white onion, garlic, crushed tomatoes fried in olive oil with herbs and spices and of course feta cheese that add the sauce unrepeatable creamy taste. Shrimp saganaki is a perfect dish for your festive table or dinner. Simple and very tasty.
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✅ Ingredients:
• shrimp – 1 lb | 450 g
• crushed tomatoes – 3 cup | 700 ml
• white onion – 3 oz | 100 g
• feta cheese – 7 oz | 200 g
• lemon juice – 1 tbsp
• olive oil – 3 tbsp
• white dry wine – 3 fl oz | 100 ml
• garlic – 4 cloves
• red chili flakes – ½ tsp
• salt – ½ tsp
• oregano – 2 tsp
• parsley – 2 tbsp | 5 g
• paprika – 1 tsp
• ground black pepper – ½ tsp
• white onion – 3 oz | 100 g
✅ You will need:
• carving board
• bowl
• pan
???? Preparation:
1. Peel, devein the shrimps and rinse with cold water.
2. Heat the pan with 3 tbsp of olive oil and fry the chopped-up onion and garlic over low heat until translucent for about 3 minutes.
3. Add the crushed tomatoes, white dry wine, lemon juice, chili pepper, salt, paprika, black pepper and oregano, simmer over medium heat for 5 minutes more until the sauce thickens.
4. Add the shrimp and 3,5 oz | 100 g of crumbled feta cheese and keep cooking for another 2 minutes over medium heat until the shrimps get pink. If you use cooked shrimp, simmer for 30 seconds just to warm up them.
5. Switch off and sprinkle with another 3,5 oz | 100 g of feta cheese and the parsley. Serve the shrimp saganaki hot as a main dish or hot appetizer.
Greek Shrimp Saganaki | Food Channel L Recipes
Greek shrimp saganaki is a classic! Perfect summer appetizer saganaki is one of my favourite things when I’m on vacation in Greece. Hope you’ll enjoy the recipe too!
@FoodChannelLN - a new recipe every Tuesday and Thursday! Recipes for delicious and homemade food!
Ingredients for 2 servings:
300 g shrimps
3 tomatoes
1 clove of garlic
½ onion
½ tsp oregano
30 ml ouzo
2 sprigs parsley
60 ml extra virgin olive oil
80 g feta cheese
1 tsp sugar
Salt and black pepper
Music:epidemicsound.com
#shrimp #greece #seafood