Aegean Shrimp Recipes

AEGEAN SHRIMP AND RICE SALAD

Steps:

• Mix vinaigrette and reserve.
• Cook the rice in a very large pot of rapidly boiling salted water for 15-20 minutes, or until tender but slightly firm.
• Drain and rinse in cool water, then drain well.
• Combine rice and half of vinaigrette.
• Let stand until rice is at room temperature.
• Mix in the remaining vinaigrette and the scallions, parsley and mint, and chill for at least 4 hours.
• Just before serving, line a serving platter/dish or individual plates with salad greens.
• Place a mound of the rice mixture in the center, sprinkle with cucumber chunks, then the feta. Rim the salad with shrimp.
• If you store the rice mixture and the rest of the ingredients separately, leftovers taste great. But if you mix everything together, the cucumber can become slimey and the feta can become watery overnight.

AEGEAN SHRIMP SALAD

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--.

AEGEAN SHRIMP ANITA

Steps:

• Preheat oven to 475ºF.
• Heat oil in a large skillet over medium-high heat.
• Add onion and sauté until soft.
• Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper.
• Cook 4 to 5 minutes.
• Remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in bottom of an 8 x 8 x 2-inch baking pan.
• Bring pan juices to a boil; add shrimp.
• Cook 2 minutes or until shrimp turn pink.
• Add shrimp with juices to baking pan; crumble feta over top.
• Arrange olives on top of feta and squeeze lemon juice over all.
• Bake 10 to 15 minutes.
• Serve over rice.

AEGEAN SHRIMP

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.