AEGEAN SHRIMP SALAD
Make and share this Aegean Shrimp Salad recipe from Food.com.
Provided by glitter
Categories Greek
Time 14m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl combine vinegar, cilantro, 1/2 tsp.
- salt, and sugar.
- Slowly whisk in the 2 Tblsp.
- of oil.
- Set this aside.
- Heat the remainder 2 tsp.
- oil in medium skillet over medium heat add the next 3 ingredients and remaining 1/3 tsp salt.
- Cook 2-4 min.
- or until opaque.
- Combine with dressing and the greens.
- Toss well to coat then top your salad with the Feta Cheese and Serve--.
Nutrition Facts : Calories 187.8, Fat 11.6, SaturatedFat 4.1, Cholesterol 133, Sodium 554.1, Carbohydrate 1.9, Sugar 1, Protein 18.3
AEGEAN PASTA SALAD
"Party Pasta", Good Food Magazine, August 1986. A nice summer pasta salad that is really a meal.
Provided by JackieOhNo
Categories Greek
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat large pot of water to boiling. Salt water. Add past and cook according to package directions until tender but still firm to the bite. Drain, cool under cold running water, and drain again.
- Toast pine nuts in a small skillet over low heat until golden.
- Transfer pasta to large bowl. In small bowl, combine oil, vinegar, and lemon zest. Pour over pasta and toss to coat. Add nuts, olives, and parsley and combine thoroughly. Gently stir in tomatoes, shrimp, and cheese, Season to taste with salt and pepper.
- You can serve at once, or you can refrigerate and serve cold. (I always prefer to let the flavors blend.).
Nutrition Facts : Calories 469.2, Fat 27, SaturatedFat 7, Cholesterol 98.4, Sodium 665.8, Carbohydrate 37.8, Fiber 2.2, Sugar 4.9, Protein 19.2
AEGEAN SHRIMP
Make and share this Aegean Shrimp recipe from Food.com.
Provided by Toby Jermain
Categories Greek
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 475 degrees F.
- Heat olive oil in a large skillet over medium heat.
- Add onions and saute until soft.
- Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, hot oil, and salt and pepper to taste.
- Add reserved tomato juice and wine, and cook for 4-5 minutes.
- Remove vegetables from skillet using a slotted spoon, leaving juices in skillet.
- Spread vegetables in the bottom of an 8"x8"x2" baking pan.
- Increase heat to medium-high, and bring pan juices to a boil; add shrimp and cook 2-4 minutes, turning several times, until shrimp are pink and juices have lightly browned on the shrimp.
- Add shrimp to baking pan.
- Deglaze skillet with a little more wine, and pour over shrimp.
- Crumble feta cheese over shrimp, arrange olives over cheese, and squeeze half of lemon over top.
- Bake for 10-15 minutes.
- Remove from oven, and squeeze remaining lemon over top.
- Serve with rice or rice pilaf.
- Makes 4-5 servings.
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