Herby Shrimp And Feta Bake Recipes

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HERBY POLENTA WITH CORN, EGGS AND FETA



Herby Polenta With Corn, Eggs and Feta image

Cooking polenta in the oven has turned out to be quite a game-changer for me, and completely contradicts the belief that polenta needs to consistently be attended to. Do try to find coarse cornmeal here rather than the quick-cooking kind, as that style of polenta simply won't yield the same smooth and creamy result that you're looking for. You can also swap out the chicken stock for vegetable stock or water if you're looking for a vegetarian alternative. I like to serve this as a midday brunch with a zesty green salad, as it's hearty enough to keep you going until dinner.

Provided by Yotam Ottolenghi

Categories     casseroles, grains and rice, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

9 ounces/255 grams frozen corn kernels (about 2 cups), defrosted
7 ounces/200 grams baby spinach (about 10 lightly packed cups), roughly torn or sliced
1 cup/150 grams coarse cornmeal
1 packed cup/50 grams finely grated Parmesan
5 scallions (spring onions), thinly sliced, 2 tablespoons reserved for garnish
1/4 cup/20 grams roughly chopped fresh cilantro (coriander), plus 1 tablespoon finely chopped and reserved for garnish
3 tablespoons roughly chopped flat-leaf parsley
3 tablespoons roughly chopped fresh dill
4 garlic cloves, finely chopped
Salt and black pepper
2 1/4 cups/530 milliliters whole milk
2 cups/475 milliliters chicken stock
3 tablespoons/40 grams unsalted butter, cut into cubes
5 ounces/140 grams Greek feta, roughly crumbled (about 1 cup)
8 medium eggs, at room temperature
2 tablespoons olive oil
1/2 teaspoon red-pepper flakes

Steps:

  • Heat the oven to 375 degrees Fahrenheit/200 degrees Celsius.
  • Add the corn to a food processor and pulse once or twice, just until roughly chopped. Transfer corn to a large bowl and add the spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
  • Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk - it should be quite smooth and not completely set - then stir in half the feta. Increase the oven temperature to 425 degrees Fahrenheit/220 degrees Celsius.
  • Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
  • Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. Serve directly from the pan.

HERBY SHRIMP-AND-FETA BAKE



Herby Shrimp-and-Feta Bake image

This shrimp bake gets the "low and slow" treatment in the oven, resulting in tender, perfectly cooked crustaceans without a hint of toughness. A saffron marinade and chopped fresh herbs up the elegance (and the flavor). Round it all out with creamy feta, and you have a sublime appetizer to serve with crusty bread.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Appetizers

Time 1h5m

Number Of Ingredients 11

1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
Kosher salt
Pinch of saffron
Pinch of sugar
1 clove garlic, thinly sliced (1 teaspoon)
1 tablespoon fresh oregano leaves, chopped
1/4 cup fresh parsley leaves, chopped, plus more for serving
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
4 ounces feta, drained and sliced
Crusty bread, for serving

Steps:

  • Preheat oven to 250°F. Using a mortar and pestle, grind together lemon zest, 3/4 teaspoon salt, saffron, and sugar. Add lemon juice and let stand 5 minutes. Add garlic; mash to a paste. Mash in herbs, then 2 tablespoons oil.
  • In a bowl, toss shrimp with herb mixture; let stand 15 minutes. Arrange shrimp and feta in a shallow ovenproof dish just large enough to hold them snugly. Pour remaining 1/2 cup oil over top. Bake, spooning oil over shrimp occasionally, until shrimp are pink and cooked through, 25 to 30 minutes. Serve with more parsley and bread.

ROASTED SHRIMP WITH FETA



Roasted Shrimp with Feta image

Provided by Ina Garten

Time 1h

Yield 4 servings

Number Of Ingredients 16

4 tablespoons good olive oil, divided
1 1/2 cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

Steps:

  • Preheat the oven to 400 degrees.
  • Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
  • Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
  • Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

BAKED SHRIMP WITH TOMATOES AND FETA



Baked Shrimp with Tomatoes and Feta image

Provided by Ellie Krieger

Categories     main-dish

Time 36m

Yield 4 servings, serving size 1 1/2 cups

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
  • Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams

GREEK BAKED SHRIMP WITH FETA



Greek Baked Shrimp with Feta image

This is a delicious recipe, and one I have enjoyed many times. It would make an excellent appetizer for entertaining as well as a great dinner idea!

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs large shrimp, uncooked
1 medium sized onion, finely chopped
2 teaspoons extra virgin olive oil
1 cup chopped green onion
2 cloves garlic, crushed
2 cups diced peeled tomatoes
1/2 cup dry white wine or 1/2 cup non-alcoholic wine
1/4 cup chopped flat leaf parsley
1/2 teaspoon dried oregano
salt
pepper
4 ounces fat-free feta cheese

Steps:

  • Preheat oven to 450 degrees.
  • Remove shells from shrimp, leaving last segment and tail intact; remove vein.
  • Rinse and dry.
  • In a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more.
  • To the onions add the tomatoes, wine, half the parsley, oregano, and salt and pepper to taste.
  • Reduce heat, cover and simmer for 30 minutes until thickened.
  • Pour half the sauce into a shallow casserole, and arrange the shrimp on top.
  • Pour the rest of the sauce on, and sprinkle crumbled feta over the shrimp.
  • Bake at 450 degrees for 10-12 minutes or until prawns are pink and feta is lightly browned.
  • Garnish with remaining parsley and serve.

SHRIMP WITH FETA CHEESE



Shrimp With Feta Cheese image

This dish, served over hot rice or orzo, has white wine, lemon juice, olive oil and wonderful herbs. You may use dried herbs or fresh. Double the amount of herbs if using fresh. The feta cheese is sprinkled on top. Posted for ZWT 4.

Provided by mary winecoff

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 garlic cloves, chopped
3 tablespoons olive oil
1/2 cup dry white wine
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 dash ground red pepper
1 (28 ounce) can Italian plum tomatoes, drained and chopped
1 lb shrimp, shelled and deveined
2 tablespoons lemon juice
2 ounces feta cheese, crumbled
parsley (to garnish)

Steps:

  • Cook and stir onions and garlic in oil in large skillet over medium heat until onion is tender.
  • Stir in wine, basil, oregano, salt, red pepper and tomatoes.
  • Heat to boiling; reduce heat. Simmer uncovered 20 minutes.
  • Stir in shrimp and lemon juice. Cover and cook until shrimp is pink, 3 to 5 minutes.
  • Sprinkle with cheese and parsley.
  • Serve with hot cooked rice or orzo pasta.

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