Greek Shrimp Scampi Recipes

SHRIMP SAGANAKI (GREEK SHRIMP WITH TOMATOES & FETA)

Steps:

• Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.
• Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
• Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
• Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.
• Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent broiler-safe baking dish and proceed from there.

SHRIMP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
• Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
• Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
• Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

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 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.

GREEK SHRIMP SCAMPI WITH ZUCCHINI NOODLES

Steps:

• Heat the olive oil in a large pan over medium-high heat.
• Add the shrimp and cook for 2-3 minutes or until just starting to turn pink.
• Add the garlic and cook for 30 seconds more. Season to taste with salt and pepper.
• Add the crushed tomatoes and oregano and simmer for 2-3 minutes or until sauce is bubbling Add more salt and pepper to taste if needed.
• Heat another pan over medium-high heat and add the zucchini noodles. Season generously with salt and pepper to taste. Cook, stirring occasionally until noodles have just started to soften, 3-4 minutes.
• To serve, divide the zucchini noodles between 4 bowls. Spoon the shrimp and tomato mixture evenly over the bowls and top with feta cheese and olives. Serve, garnished with chopped parsley and lemon wedges if desired.

GREEK STYLE SHRIMP SCAMPI AND LINGUINI

Steps:

• Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
• Season the shrimp with salt and pepper.
• While the pasta water comes to a boil, heat extra-virgin olive oil in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat. Add a ladle of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.

SHRIMP SHEET PAN PITA

Steps:

• Preheat the oven to 425 degrees F.
• Wrap the pita bread in foil and set aside.
• Add the asparagus, mushrooms, squash and onion to a sheet pan and toss with 2 tablespoons of the olive oil, 1 1/2 tablespoons of the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. Move to one side of the pan.
• Toss the shrimp with the remaining olive oil and Italian seasoning blend and a pinch of salt and pepper. Add to the other side of the pan.
• Put the foil-wrapped pita in the oven with the sheet pan. Bake, tossing the shrimp and vegetables halfway through, until the shrimp are just cooked and the vegetables are lightly roasted and starting to turn golden, 12 to 15 minutes. Squeeze over the juice of one of the lemons.
• Mix together the yogurt, dill, lemon zest and the juice of the second lemon in a small bowl. Season with salt and pepper.
• Lay out the sheet pan with the shrimp and vegetables alongside a plate with the sliced tomatoes and lettuce, warm pita halves and yogurt mixture. Put the olives and feta into separate bowls and have everyone fill their own pita with the different elements. Garnish with additional dill.

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.