Shrimp With Tomato And Feta Garides Me Domata Kai Feta Recipes

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.

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.

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.

DOMATA (GRAPE LEAVES)

Steps:

• Place the rice in a bowl, add cold water to cover and let stand for 30 minutes.
• At the same time, place the currants in a small bowl, add hot water to cover and let stand for 30 minutes until plumped.
• Drain the rice and currants and set aside.
• Meanwhile, if using the pine nuts, preheat an oven to 350 degrees F.
• Spread the nuts in a small pan and place in the oven until toasted and fragrant, 6-8 minutes.
• Set aside.
• In a large sauté pan over medium heat, warm 1/2 cup of the olive oil.
• Add the yellow onion and the 1 teaspoon salt and sauté until softened, about 5 minutes.
• Add the green onions and sauté until softened, about 5 minutes longer.
• Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes.
• Add the chopped tomatoes (if using), parsley, mint or dill, currants and hot water and cook, uncovered, until the water is absorbed and the rice is about half cooked, about 10 minutes.
• Stir in the pine nuts, if using, and mix in ground beef thoroughly.
• Season to taste with salt and pepper.
• Let cool.
• Rinse the grape leaves in cool water and cut off the stems.
• Working in batches, lay them out on a table, shiny side down.
• Place a tablespoonful of the rice filling near the stem end of each leaf, fold the bottom end over the filling, then fold in the sides and roll up.
• Do not roll too tightly, as the rice will expand during cooking.
• Set aside, seam side down.
• When all of the filling has been used, select a baking pan or large, deep frying pan that will hold the stuffed grape leaves in a single layer and line with more grape leaves, if using.
• Arrange the stuffed grape leaves in the pan, seam sides down.
• Place a heavy plate on top to keep the leaves from unrolling while cooking, then pour the boiling water and the remaining 1/4 cup olive oil around the leaves.
• Cover and simmer gently over very low heat until the rice and leaves are tender, about 45 minutes.
• Remove from the heat and remove the plate.
• Sprinkle with a little lemon juice, let cool, then serve with lemon wedges.
• Or cover and refrigerate for up to 2 days; bring to room temperature before serving.