Best 4 Shrimp With Tomatoes And Feta Garides Saganaki Recipes

BAKED GREEK SHRIMP WITH TOMATOES AND FETA

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.

SHRIMP WITH TOMATO AND FETA (GARIDES ME DOMATA KAI FETA)

Steps:

• Put rack in middle of oven and preheat to 425ºF.
• Spray or oil a 9 x 13 baking dish.
• Heat 1 Tablespoon olive oil in 4 quart heavy saucepan over moderately high heat.
• Add onon, garlic, oregano and red pepper flakes and saute until onion is soft, about 3 minutes (stir constantly).
• Add wine, bring to a boil and reduce by half, about 3 minutes.
• Stir in tomatoes and salt and bring to a boil.
• Reduce heat and simmer briskly until sauce is slightly thickened (stir frequently), about 8 minutes.
• Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
• MEANWHILE:
• Cook orzo pasta in 6 - 8 qts. boiling water with 1 tablespoon salt until al dente (see package directions).
• Thoroughly drain orzo, reserving 1/2 cup of the water.
• Return orzo to pot and toss with remaining 1 tablespoon olive oil.
• Stir sauce and reserved cooking water into orzo.
• Add olives and season with salt and pepper to taste.
• Spoon half pasta into oiled baking dish and sprinkle with half of feta.
• Top with remaining pasta and feta.
• Bake, uncovered until cheese is slightly melted, 10 - 15 minutes.
• Serve immediately.

GARIDES SAGANAKI (SHRIMP BAKED IN TOMATO SAUCE WITH FETA) RECIPE

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat the oil and saute onion over medium heat until soft. Add pepper flakes and garlic, and saute for 30 seconds. Add the shrimp, and saute for 2 minutes or until they begin to firm. Add tomato and salt, and cook two minutes or until the sauce begins to thicken. Transfer to a baking dish or individual gratin dishes. Bake for 10 minutes until bubbly, sprinkle with cheese and bake for an additional 2 to 3 minutes. Sprinkle with parsley.

FLAMBéED SHRIMP WITH TOMATOES, FETA CHEESE, AND OUZO

Steps:

• Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until just smoking. Meanwhile, pat the shrimp dry with paper towels and season with salt, pepper, and sugar. Add half of the shrimp to the skillet in a single layer and cook, without stirring, until the bottoms of the shrimp turn spotty brown, about 30 seconds. Off the heat, flip the shrimp over, then transfer to a medium bowl and repeat with 1 more tablespoon oil and the remaining shrimp.
• Add the remaining 2 tablespoons oil, onion, and 1/2 teaspoon salt to the skillet and cook over medium heat until the onion is softened, 5 to 7 minutes. Stir in the garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the tomatoes and 1/2 cup of their juice and cook until thickened slightly, about 2 minutes.
• Stir the reserved shrimp and accumulated juices and ouzo into the skillet. Ignite the ouzo and shake the skillet until the flames subside. Sprinkle with the feta and parsley before serving.
• To flambe on an electric stove, add the ouzo to the pan, wave a lit match over the pan until the ouzo ignites, and then shake the skillet.BE CAREFUL.