Best 6 Salonika Shrimp Recipes

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

Salonika shrimp, with its succulent texture and delightful flavor, has captivated taste buds across continents. Originating from the vibrant city of Thessaloniki, Greece, this culinary gem is a tantalizing treat that has stood the test of time. In this article, we will guide you through the culinary journey of salonika shrimp, unveiling the secrets behind its unique taste and sharing mouthwatering recipes that will elevate your dining experience. From traditional Greek preparations to innovative fusion dishes, our exploration will encompass a world of flavors, techniques, and culinary artistry. Whether you're a seasoned chef or a home cook seeking inspiration, join us as we delve into the delectable realm of salonika shrimp.

Let's cook with our recipes!

SHRIMPS SAGANAKI (GREEK RECIPE)



Shrimps Saganaki (Greek Recipe) image

This is a Greek starter recipe that is also eaten as an ouzo 'meze' (snack). It is a delicious dish that I'd only tried in restaurants but when I tried to make it at home I found out I made it as good and delicious. With a small alteration of adding pasta you can turn this dish into a delicious seafood pasta dish.

Provided by MURDERSHEWROTE

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 40m

Yield 4

Number Of Ingredients 9

1 pound medium shrimp, with shells
1 onion, chopped
2 tablespoons chopped fresh parsley
1 cup white wine
1 (14.5 ounce) can diced tomatoes, drained
¼ teaspoon garlic powder
¼ cup olive oil
1 (8 ounce) package feta cheese, cubed
1 pinch salt and pepper to taste

Steps:

  • Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
  • Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
  • While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
  • When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 10.1 g, Cholesterol 223.1 mg, Fat 26.6 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 10.6 g, Sodium 1035.3 mg, Sugar 6.7 g

SPICY CALABRIAN SHRIMP



Spicy Calabrian Shrimp image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons olive oil
2 teaspoons Calabrian chile paste
1 teaspoon lemon zest (1 lemon)
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 pound large shrimp, peeled and deveined, tails on
1/2 small lemon

Steps:

  • Preheat the oven to 425 degrees F.
  • In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
  • Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.

SALONIKA SHRIMP



Salonika Shrimp image

I copied this out of a cookbook but I don't remember which one. The author's note on the recipe says it is from Sofi's restaurant in Los Angeles.

Provided by Cookie16

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups orzo pasta
salt
1 1/2 tablespoons unsalted butter
1 bunch fresh dill, leaves snipped off at stems
1/2 bunch fresh basil
2 tablespoons virgin olive oil
3 garlic cloves, minced
1 lb ripe plum tomato, peeled, cored and chopped
1 lb medium shrimp, peeled and deveined
fresh ground black pepper
2 tablespoons fresh oregano (or 2 t dried)
9 ounces feta cheese

Steps:

  • Cook the orzo al dente in salted water. Drain well. Return to pot and add the butter, mix well to coat all the pasta.
  • Butter an 11 x 7 Pyrex dish.
  • Mince the dill and basil.
  • Heat olive oil in a large skillet over medium high heat. Add garlic and sauté just until translucent. Add the tomatoes, dill and basil. Cook until the tomatoes are slightly soft, about 10 minutes. Add the shrimp and cook, stirring occasionally, just until pink about 3 or 4 minutes. Remove from heat.
  • Preheat oven to 500°F.
  • While the tomato mixture is cooking, mince the oregano (or crush the dried with your fingers). Crumble feta into a small bowl. Add the oregano and toss with feta until blended.
  • Spread the orzo evenly in the buttered baking dish, top with the tomato shrimp mixture, then put the feta oregano on top.
  • Bake just until feta begins to melt, about 5 minutes.
  • Serve immediately.

SHRIMP SAGANAKI



Shrimp Saganaki image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 12

1 tablespoon olive oil
2 garlic cloves, crushed
1 medium onion, chopped
16 medium shrimp, whole and heads on
Salt and pepper
Dried oregano, optional
Crushed chili flakes
1 1/2 ounces ouzo (see Cook's Note)
1/4 cup dry white wine
1 (16-ounce) can crushed tomatoes
1 teaspoon olive paste
1/2 cup crumbled feta cheese

Steps:

  • Heat the olive oil in a saute pan over medium-high heat, add the garlic, then add the onion and cook until softened, but not brown. Add the shrimp (complete with head and shell for flavor) with the salt, pepper, chili flakes and oregano, to taste. Once simmered, remove the pan from the heat and add the ouzo with caution. Cook for 1 minute and add wine to pan. Simmer another 30 seconds and, using a slotted spoon, remove the shrimp from the pan and put on a plate. When the shrimp are cool enough to handle remove the heads and peel off the shells.
  • Add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes. Return the shrimp to the pan, being careful not to overcook and toss in the sauce. Finally sprinkle the crumbled feta over the contents of the pan and melt it into the sauce by pushing it down with the back of a spoon.

TUNISIAN SHAKSHUKA WITH SHRIMP



Tunisian Shakshuka With Shrimp image

The Arabic word shakshuka loosely translates to "all mixed up" in English, and rightly so, as the dish usually includes a colorful array of ingredients that are traditionally served in a cast-iron skillet. Made with eggs poached in a bright, peppery tomato sauce, it is a staple of Tunisian home cooking. Shrimp shakshuka is popular on the Mediterranean Coast, where shrimp are fresh and plentiful, but you could substitute merguez or skip the protein entirely for a vegetarian option. It is easy to make and can be eaten for breakfast, lunch or dinner.

Provided by Jamel Charouel

Categories     brunch, dinner, lunch, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
3 garlic cloves, minced (about 3 teaspoons)
1/2 pound medium shrimp, peeled and deveined
Kosher salt and black pepper
1 medium yellow onion, diced
2 large beefsteak tomatoes, diced
1 green bell pepper, stemmed, seeded and diced
2 tablespoons tomato paste
1/2 teaspoon harissa paste
1/2 teaspoon ras el hanout
1/2 teaspoon ground caraway
1/4 teaspoon ground coriander
1/2 cup warm water
4 large eggs
Toasted baguette, for serving
Kalamata olives, Calabrese peppers and cornichons, for serving (optional)

Steps:

  • Heat 1 tablespoon oil in a large cast-iron skillet or heavy pan over medium. Add 1 teaspoon garlic and sauté until tender, about 1 minute. Add shrimp to pan, season with salt and pepper and sauté until shrimp turns pink all over, 4 to 5 minutes, then set aside.
  • In the same pan, add the remaining 1 tablespoon olive oil, the onion and the rest of the garlic. Season with salt and pepper. Cook the onion and garlic, stirring frequently, until onion becomes translucent, about 3 minutes. Add the tomatoes, bell pepper, tomato paste and harissa to the pan and sauté for 5 minutes.
  • Add the ras el hanout, caraway, coriander and 1/2 cup warm water and stir to thoroughly combine. Reduce the heat to low, cover and cook, stirring occasionally, for 5 minutes.
  • Set the shrimp on top of the sauce, spacing evenly apart, and using a spoon, make shallow craters in the tomato mixture for the eggs. Crack the eggs into the craters, cover, and let simmer 6 to 8 minutes, or until eggs are cooked to your liking. Serve with warm baguette, and olives, pickled peppers and cornichons, if desired.

SKILLET ROASTED SHRIMP



Skillet Roasted Shrimp image

Make and share this Skillet Roasted Shrimp recipe from Food.com.

Provided by iris5555

Categories     Very Low Carbs

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 garlic cloves, diced
1 tablespoon small caper
1/2 lemon, juice of
2 tablespoons dry white wine
1/4 cup unsalted butter, at room temperature
3 tablespoons olive oil
1 teaspoon grated lemon zest
4 teaspoons minced fresh flat-leaf parsley
1 teaspoon garlic salt
1 1/2 lbs large shrimp, in the shell (21 to 30 per pound)
fresh ground black pepper

Steps:

  • To make the garlic compound butter--in a small saucepan over low heat, combine all the ingredients and whisk until melted and thoroughly blended.
  • Pour into a ramekin.
  • Use immediately or cover and refrigerate for up to 1 week. Melt over low heat just before serving.
  • To make the shrimp--in a bowl, combine the olive oil, lemon zest, 2 teaspoons of the parsley, and the garlic salt.
  • Add the shrimp and toss to coat.
  • Refrigerate for 30 minutes to 1 hour.
  • Heat a large cast-iron skillet over high heat for about 2 minutes, or until the surface is hot enough that water bounces and sizzles when sprinkled in it.
  • Arrange the shrimp in a single layer in the hot skillet and cook for 3 to 4 minutes on each side, or until the shrimp become a rosy pink color.
  • Remove from the heat.
  • Sprinkle with the pepper and the remaining 2 teaspoons parsley.
  • Bring the hot skillet directly to the table, placing it on a heavy trivet.
  • Place the ramekin of compound butter in the center of the skillet.
  • With your fingers, peel each shrimp and dunk it into the compound butter.

Nutrition Facts : Calories 384.1, Fat 24.7, SaturatedFat 9.3, Cholesterol 289.7, Sodium 319.6, Carbohydrate 4, Fiber 0.8, Sugar 0.1, Protein 35.1

Tips:

  • Use fresh, high-quality shrimp. This will make a big difference in the final flavor of the dish.
  • Clean the shrimp properly. Remove the heads, tails, and shells, and devein the shrimp if necessary.
  • Marinate the shrimp before cooking. This will help to infuse the shrimp with flavor and keep them moist.
  • Cook the shrimp until they are just cooked through. Overcooked shrimp are tough and rubbery.
  • Serve the shrimp immediately. They are best enjoyed hot and fresh.

Conclusion:

Salonika Shrimp is a delicious and versatile dish that can be served as an appetizer or main course. It is easy to make and can be tailored to your own taste preferences. Whether you like your shrimp spicy, sweet, or somewhere in between, there is a Salonika Shrimp recipe out there for you. So next time you are looking for a quick and easy seafood dish, give Salonika Shrimp a try. You won't be disappointed.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #seafood     #greek     #european     #shrimp     #one-dish-meal     #shellfish

Related Topics