Greek Scampi Moosewood Recipes

GREEK-STYLE SCAMPI

Steps:

• Preheat oven to 400 degrees.
• Heat oil in a large dutch oven over medium heat.
• Add garlic; saute' 30 seconds.
• Add tomatoes and 1/4 cup parsley.
• Reduce heat; simmer 10 minutes.
• Add shrimp; cook 5 minutes.
• Pour into a 13X9 baking dish; sprinkle with cheese.
• Bake at 400 degrees for 10 minutes.
• Sprinkle with 1/4 cup parsley, lemon juice and pepper.

GREEK SCAMPI

Steps:

• Shell and devein shrimp, if necessary, rinse them and set aside.
• Prepare ingredients - Have all the ingredients prepared and at hand before beginning to sauté.
• Sauté the garlic in the oil briefly, and then add the shrimp. Cook on medium heat for a minute.
• Add tomatoes, feta, lemon juice, and dill.
• Stir so the shrimp cook on both sides.
• When the shrimp are pink and the tomatoes and feta have made a sauce, it's ready. Sprinkle with salt and pepper to taste and serve at once.

GREEK SCAMPI (MOOSEWOOD)

Steps:

• Shell and devein the shrimp, if necessary, then rinse and set aside. Have all the ingredients prepared and at hand before beginning to saute. Saute the garlic in the oil briefly, then add the shrimp. Cook on medium heat for a minute. Add the tomatoes, feta, lemon juice, and dill. Stir so that the shrimp cook on both sides. When the shrimp are pink and the tomatoes and feta have made a sauce, it's ready. Sprinkle with salt and pepper to taste and serve at once.

GREEK SHRIMP SCAMPI

Steps:

• Preheat oven to 350 degrees.
• Heat oil in an ovenproof skillet pan over medium-high heat.
• Add shrimp and garlic and sauti until shrimp start to turn pink.
• Add remaining ingredients.
• Transfer skillet to oven and cook until shrimp are fully cooked, about 10 minutes.

MOOSEWOOD CREME ANDALOUSE SOUP

Steps:

• Saute the leeks in the butter until soft. Add the tomatoes & simmer for 10 minutes. Add the remaining ingredients, except the lemon juice & cream. Simmer until the potatoes are thoroughly cooked.
• Puree the cooked vegetables in a blender, adding the lemon juice & cream. Gently reheat, taking special care not to boil the soup (which could cause it to curdle).
• Garnish with the croutons & parsley.

MOOSEWOOD RED, GOLD, BLACK, AND GREEN CHILI

Steps:

• Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
• Cover and bring to a boil on high heat, then lower the heat and simmer gently.
• Heat the olive oil in a large saucepan.
• Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
• When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
• Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
• Stir the corn and beans, and heat thoroughly on low heat.
• Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid.
• Cover and simmer for a few minutes for the flavors to meld.
• Add salt to taste.
• Serve plain or topped with grated cheese and fresh cilantro.