Sauteed Greek Style Shrimp Recipes

SAUTEED CAJUN SHRIMP VERDE

Steps:

• Heat oil in a skillet over medium heat. Add garlic, scallions, and parsley. Cook and stir for 3 minutes. Add shrimp, Cajun seasoning, cumin, and cayenne pepper. Cook and stir until shrimp are no longer translucent, 5 to 7 minutes. Remove from heat and toss in lime juice, cilantro, and butter.

SAUTEED SHRIMP

Steps:

• Squeeze lemon over shrimp and set aside.
• Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
• Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

SAUTéED SHRIMP WITH ORZO

Steps:

• Place the shrimp in a shallow bowl and drizzle with 3 tablespoons of the olive oil. Add about 2/3 of the minced garlic, season lightly with salt and pepper and combine well. Set aside while you cook the orzo.
• Heat the remaining 2 tablespoons of olive oil in a sauté pan over medium heat. Add the onion, season with salt and pepper and sauté until soft and translucent, 5 to 6 minutes.
• Add the dry orzo and stir to coat with the oil. Continue cooking for 2 to 3 minutes, stirring frequently, then add the remaining garlic and cook until fragrant, 1 minute more.
• Deglaze the pan with the wine, scraping up any browned bits that have accumulated on the bottom of the pan.
• Stir in 3 cups of the chicken broth, cover the pan and reduce the heat slightly. Cook, stirring occasionally, until the broth has been absorbed, 5 to 7 minutes.
• Continue adding broth, 1/4 cup at a time, until the orzo is cooked to your liking. Stir constantly at this point and let each addition of broth absorb completely before adding more.
• Once the orzo is cooked, stir in 2 tablespoons of the lemon juice and season to taste with salt and pepper.
• Plate individual servings of the orzo and set aside while you cook the shrimp.
• Working quickly, wipe out the pan and return it to the stove over medium-high heat. Add the shrimp mixture and sauté until pink and opaque, 1-1/2 to 2 minutes.Tip: Use a rubber spatula to transfer the shrimp to the pan so you get all of the oil and garlic marinade.
• To finish the Garlic-Butter Shrimp: Add the butter, parsley and remaining 2 tablespoons of lemon juice to the pan. Cook just long enough to combine well and melt the butter. Divide the shrimp between the plates of orzo, spoon the pan juices on top and serve immediately.
• To finish the Greek-Style Feta and Dill Shrimp: Add the butter to the shrimp and as soon as it melts, add the diced tomatoes, dill and remaining 2 tablespoons of lemon juice. Combine well, then divide the shrimp between the plates of orzo. Spoon the pan juices on top, sprinkle with crumbled feta cheese and serve immediately.

SAUTéED SHRIMP WITH GARLIC, LEMON, AND HERBS

Steps:

• Heat the oil (2 tablespoons) in a large skillet (I prefer nonstick for this recipe) over medium heat. Add the minced garlic (2 cloves/1 teaspoon), dried oregano (1 teaspoon), and crushed red pepper if using (1/2 teaspoon). Sauté until fragrant and garlic is a little toasted, but not burned (turn heat down to medium-low if necessary), about 2-3 minutes.
• Meanwhile, pat shrimp dry and season with kosher salt (1/2 teaspoon) and black pepper (1/2 teaspoon).
• Add the shrimp to the skillet and sauté over medium-high heat, until almost cooked completely though and opaque, about 2 minutes on each side.
• Add the lemon juice and white wine (1/4 cup). Stir to coat the shrimp in everything, and continue cooking until liquid has reduced almost completely and thickened (about 2-3 minutes), coating the shrimp in a thick sauce. Transfer to a serving platter or individual plates, making sure to drizzle all the sauce from the skillet on top of the shrimp to serve.

GREEK SHRIMP

Steps:

• In heavy 8-inch saucepan, quickly saute garlic in oil over medium heat.
• Add shrimp and tarragon.
• Cook, covered, 4-5 minutes, tossing once.
• Add wine; cook, uncovered, a few seconds before adding olives, lemon juice, and tomatoes.
• Cook a few minutes more to soften tomatoes, and mix in cheese and pepper.
• Spoon onto 4 warmed ramekins. Sprinkle with scallionsand serve with brown rice or sourdough bread.

SAUTEED GREEK STYLE SHRIMP

Steps:

• 1. Combine shrimp, seasoning, preserved lemon, mint & parsley in a small mixin bowl. Mix
• 2. Add olive oil, garlic and red pepper flakes to a large medium high heated skillet and saute for 30 seconds or so. Toss in shrimp and saute for 2-3 minutes. Add butter and continue to saute for an additional minute or until shrimp turns pink and begins to curl. **Do Not Over Cook"
• 3. Here is the link to my preserved lemon reicpe. You can always substitute the juice and zest of 1 fresh lemon if you don't have preserved lemons on hand. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/preserved-lemons.html?p=1

GREEK-STYLE SHRIMP

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 8 minutes. Add tomatoes, wine and oregano. Simmer until thickened, stirring occasionally, about 5 minutes. Add shrimp and stir until opaque, 3 minutes. Season with salt and pepper. Serve with rice.