Salonika Shrimp Recipes
SALONIKA SHRIMP
I copied this out of a cookbook but I don't remember which one. The author's note on the recipe says it is from Sofi's restaurant in Los Angeles.
Provided by Cookie16
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the orzo al dente in salted water. Drain well. Return to pot and add the butter, mix well to coat all the pasta.
- Butter an 11 x 7 Pyrex dish.
- Mince the dill and basil.
- Heat olive oil in a large skillet over medium high heat. Add garlic and sauté just until translucent. Add the tomatoes, dill and basil. Cook until the tomatoes are slightly soft, about 10 minutes. Add the shrimp and cook, stirring occasionally, just until pink about 3 or 4 minutes. Remove from heat.
- Preheat oven to 500°F.
- While the tomato mixture is cooking, mince the oregano (or crush the dried with your fingers). Crumble feta into a small bowl. Add the oregano and toss with feta until blended.
- Spread the orzo evenly in the buttered baking dish, top with the tomato shrimp mixture, then put the feta oregano on top.
- Bake just until feta begins to melt, about 5 minutes.
- Serve immediately.
GREEK SHRIMP DISH FROM SANTORINI
An authentic Greek entree that is easy to make and makes you feel like you are in the Greek islands. My sister and I originally ate this dish at a restaurant in Santorini, Greece and went back 3 days in a row to order it again and analyze the ingredients so we could replicate it at home. It is easy to prepare ahead of time and stick in the oven so your cooking is complete before guests arrive! Serve over rice.
Provided by Lisawas
Categories World Cuisine Recipes European Greek
Time 2h5m
Yield 6
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
- Preheat oven to 250 degrees F (120 degrees C).
- Stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat. Pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese. Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 14.5 g, Cholesterol 267.1 mg, Fat 14.9 g, Fiber 3.5 g, Protein 35.6 g, SaturatedFat 8.3 g, Sodium 513.1 mg, Sugar 1.6 g
SALONA ( SWEET AND SOUR FISH)
From a community cookbook. Submitted by Susan Cohen. I've never heard of Salona before and there weren't any other recipes by that name here. * I found in reading a book called Jewish Cookery from Boston to Baghdad, by Malvina W. Liebman, "that among places to which Jews fled the from Spain, in the 15th century, was Salonica, then under Turkish rule. Some of the refugees founded small towns in Turkey to which they gave Spanish names and where they maintained the old customs and food habits".
Provided by Oolala
Categories Onions
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, on a low flame, place cut up onions with vegetable oil and stir unil brown. Add the chunks of tomatoes and 1/4 cup water.
- Keep stirring on low heat as you add the rest of the ingredients (not the fish). Continue cooking on low flame for 10 minutes. Taste sauce. It should have a mild sweet and sour taste.
- Cover the bottom of a rectangular pyrex baking dish with the sauce. Lay the fish on top of the sauce and then cover the fish with the rest of the sauce.
- Preheat oven to 400 degrees F. Bake for 45 minutes. Remove and add the sliced tomatoes over the entire top of the fish. Now broil for 10 minutes.
Nutrition Facts : Calories 352.2, Fat 5.3, SaturatedFat 0.8, Cholesterol 62.3, Sodium 528.3, Carbohydrate 48.1, Fiber 5.9, Sugar 37.4, Protein 30
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