Garides Shrimp A La Turkolimano Recipes

GARIDES TOURKOLIMANO (GREEK SHRIMP)

Steps:

• 1. Peel and devein shrimp. Sprinkle with lemon juice and set aside.
• 2. Melt butter in large skillet. Saute garlic, green onion tops and tomato wedges. Add shrimp and season with oregano, salt and pepper to taste. Turn shrimp frequently and saute until pink. Add feta cheese and cream sherry. Bring to boil and cook 3 to 4 minutes. Remove shrimp carefully to casserole. Spoon cheese-sherry mixture over shrimp.

GARIDES (SHRIMP) A LA TURKOLIMANO

Steps:

• Preheat oven to 450°F.
• In a skillet, over medium heat, cook the onion in the olive oil until soft and golden.
• Add the garlic, tomato sauce, wine, half the parsley, salt and pepper to taste and the cayenne.
• Cook at a simmer, uncovered, for 15 minutes, stirring frequently (the sauce should be rather thick).
• Meanwhile, peel and devein shrimp.
• Put shrimp, sauce and cheese in a shallow baking dish, cover and bake in the oven for 8 to 10 minutes.
• Sprinkle with remaining parsley and serve hot.

GARIDES YOUVETSI - SHRIMP WITH FETA

Steps:

• Greek Tomato Sauce:.
• In a skillet, heat olive oil and sauté onion and garlic until onion is tender. Stir in tomatoes, tomato sauce, wine and ground pepper. Simmer 15 minutes (or longer if a thicker sauce is desired).
• Shrimp dish:.
• Peel and devein shrimp. Wash, pat dry and sprinkle with lemon juice. Divide shrimp and place into 4 individual casseroles.
• (Add optional ouzo or brandy to tomato sauce) Spoon tomato sauce over the shrimp in each dish. Top with crumbled feta, followed by a sprinkling of parmesan.
• Bake, uncovered in a preheated 400°F oven for 15 minutes or until the cheese is bubbly.

GARIDES TOURKOLIMANO (GREEK SHRIMP)

Steps:

• Peel and devein shrimp.
• Sprinkle with lemon juice and set aside.
• Melt butter in large skillet.
• Saute garlic, green onion tops and tomato wedges.
• Add shrimp and season with oregano, salt and pepper to taste.
• Turn shrimp frequently and saute until pink.
• Add feta cheese and cream sherry.
• Bring to boil and cook 3 to 4 minutes.
• Remove shrimp carefully to casserole.
• Spoon cheese-sherry mixture over shrimp.

YOKOHAMA STYLE SHUMAI DUMPLING

Steps:

• If using dry shitake mushrooms, soak in warm water until soft. Remove the stem and finely mince. If using fresh shitake mushrooms, remove the stem and finely mince.
• You can also use food processor to mince raw shrimp and scallops by pulsing several times. It should not be paste like, but have some texture.
• Thoroughly combine all ingredients except gyoza, pot sticker or wonton wrappers and green peas.
• Place about 1 1/2 tsp to 2 tsp filling on each gyoza or wonton wrapper and form into shumai dumplings by using both index and thumb - both hands. I generally place the wrapper on table and put the filling in the middle and using both hands, form into small round dumplings - top exposed. Shumai should be taller than wider. Please see photos.
• Place one green pea on top of each shumai.
• Keep formed shumai and gyoza or wonton wrappers covered in damp towel to prevent drying out. Continue until all wrappers are used.
• Heat a steamer and oil the steamer rack. Place shumai without touching each other. Cover the steamer and steam medium high for about 15 minutes. Remove and continue steaming other shumai dumplings.
• Serve shumai with Japanese or Chinese style hot yellow mustard and soy sauce.
• At this point you can also freeze them.
• If you can have leftover filling, form into bento sized hamburgers (about 1 1/2 inch size) and saute in little oil until done, turning once.

SHRIMP A LA GREQUE

Steps:

• Heat the broiler.
• Place the oil and garlic in a large, broiler-safe skillet over medium-high heat and saute 2 to 3 minutes or until the garlic begins to brown.
• Add the tomatoes and heat to boiling over high heat, stirring occasionally until the sauce thickens slightly.
• Stir in the shrimp and parsley and continue to cook just until the shrimp begin to curl.
• Sprinkle on the Feta.
• Place the skillet under the broiler and cook until the cheese is softened and browns slightly.