Greek Shrimp

Shrimp simmered in an herb-infused tomato
 sauce and topped with feta cheese. 

Make it all in one pan to serve, or prepare

ahead and bake for 10 minutes.

 Most of the ingredients are always in
my house. I only needed to buy feta cheese.
The rest of the cheese will be

used in a salad or an omelet.

 Saute the chopped onion in olive oil for 4
minutes until softened; then add the chopped
garlic and cook another minute.

Stir in the tomatoes and herbs. If you like you 

food with a little more kick, just add 1/4 t

red pepper flakes.

 Add a splash of wine.
Let it simmer for 5-10 minutes. You can stop
here and finish cooking later.

either: When ready to eat, stir in the shrimp and
 cook for 2-3 minutes and top with crumbled feta
and cook another minute.

 or: remove from heat, add the shrimp and
when ready to finish, pop into a 425º oven

for 10 minutes to cook the shrimp 

and melt the cheese. A good time to put
bread in the oven too.

 Serve over rice. 3-4 servings.

Greek Shrimp

2 T olive oil

1 small onion, chopped

2 garlic gloves, minced

28 oz can diced tomatoes

1 t oregano

1 t basil

1/2 t thyme

1/4 t salt

1/4 t pepper
(1/4 t red pepper flakes, opt.) 

a splash of wine (1/4 C)

1 to 1-1/4 lbs XL shrimp, peeled

4 oz crumbled feta cheese

Heat oil in a large skillet over MH heat. 

Saute the onion for about 4 minutes; add

the garlic and cook another minute. Add

the tomatoes, seasonings, and wine and 

bring to a boil. Reduce heat to ML and 

simmer for 5-10 minutes. Stir in the 

shrimp and cook 2-3 minutes until the 

shrimp are barely cooked through. Sprinkle

the feta cheese over the top and cook 
another minute or until the cheese starts
 to melt. serve over rice. 

alt: Make the sauce ahead and remove

from heat. When ready to finish, stir in the 

shrimp and sprinkle the top with feta and 
bake at 425º for 10  minutes until the shrimp
 are cooked through and the cheese melts.

Enjoy!

links: Common Ground, My Romantic Home,
Rattlebridge Farm, The Charm Of Home
Between Naps On The Porch

Coastal Charm, Dwellings,

My 1929 Charmer

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Roasted Shrimp, Roasted Peppers, Tomatoes and Feta

Another delicious shrimp dish. 

It's all roasted in the oven in under 30 minutes

 and that makes it easy enough for 

any night and special enough for entertaining.

It uses grape tomatoes and

 1/2 C of the jarred roasted red peppers that 

I used in my last shrimp and spinach recipe HERE. 

So, if you bought a jar of it for that dish 

here's another way to use it.

Of course it has garlic!  You'll also need feta
cheese, fresh parsley, lemon juice, 

 Rinse 2 pts grape tomatoes.
If you're lucky you have these in your garden. 

(Note to self: plant cherry tomatoes)

 Toss the tomatoes, chopped garlic, olive oil, 

salt and pepper in a 9x13 pan until well coated. 

Roast in a 450 oven for 15 minutes. 

 Peel 1/1/2 lbs raw shrimp, medium size
 (31/40 count).

 Stir in the shrimp and peppers.

 Bake another 10-15 minutes until the shrimp just 

turn opaque. Toss in the parsley, feta and
lemon juice.

Serve  with rice or orzo and crusty French bread.

Roasted Shrimp,Tomatoes and Feta

1-1/2 lbs medium shrimp-peeled

2 pt. grape tomatoes

4 garlic cloves, chopped

1 t kosher salt

1/2 t pepper

3 T olive oil

1/2 C jarred roasted red bell peppers, chopped

1/2 C chopped fresh parsley

1 4-oz package crumbled feta cheese

2 T lemon juice

Preheat oven to 450. Place tomatoes, garlic, salt,

 pepper, and olive oil in a 9x13 pan. 

Toss to coat. Bake 15 minutes.

Stir in shrimp and peppers. Bake another 

10-15 minutes, until shrimp are cooked and 

opaque. Toss in the parsley, feta cheese 

and lemon juice. Serve with orzo or rice and 

crusty French bread. Serves 4.

Enjoy!

Links: Coastal Charm,
Designs By Gollum, The Charm Of Home

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Shrimp with Roasted Peppers and Spinach

 Garlicky shrimp, buschetta topping, and spinach 

tossed with pasta is delicious and ready in 

the time it takes to boil the pasta.

This recipe uses ingredients I usually have on 

hand for that 'what's for dinner tonight?' 

moment. Especially if you don't want to go out.

I always keep a bag of shrimp in the freezer

 for quick dinners like this one. 

Extra fast when you use a jar of bruschetta topping.

 Mince the garlic and saute in oil for 2 minutes. 

Measure out the remaining ingredients 

so that you can quickly add as needed:

a cup with all the seasonings, 1/2C bruschetta,

 1/2C broth, 1/2C cheese, 3T butter.

 Add the shrimp, peppers, salt, pepper, red pepper 

flakes and saute for 1 minute, then stir in the broth

 and cook for 2-3 minutes until the shrimp are 

just turning opaque. Don't overcook at this point.

 Reduce heat to low and stir in the cheese, then

 Stir in the spinach, pasta and butter.

Toss until the spinach wilts and the 

butter and cheese melt.

A delicious dinner in under 20 minutes.

Shrimp with Roasted Peppers and Spinach

12 oz L or XL shrimp, peeled and thawed if frozen
2T olive oil
3 cloves, minced
1/2C sweet pepper bruschetta topping
1/2t kosher salt
1/2t pepper
1/4t red pepper flakes, crushed
1/2C chicken broth
1/2C shredded Parmesan cheese
3T butter
4C fresh baby spinach (6 oz bag)
8 oz linguini pasta (or thin spaghetti),
   cooked and drained

1. Heat a large saute pan on medium for
     1-2 minutes.
2. Add olive oil and garlic; cook 2-3inminutes
     until fragrant.
3. Add bruschetta topping, shrimp, salt, pepper,
     red pepper flakes and stir 1 minute.
4. Add broth and cook 2-3 minutes until slightly
     reduced and the shrimp have just turned
     opaque.
5. Reduce heat to low and stir in the butter,
     spinach, cheese, and pasta.
6. Toss until butter and cheese melts and the
     spinach wilts. Serve.

*L raw shrimp comes in a 12 oz bag in the freezer
  just rinse under cold water and peel. Thaws in minutes.
*if bruschetta topping isn't available, finely chop
  1/2C roasted red pepper

Enjoy!

Links: Stone Gable,
No Minimalist Here, Somewhat Simple,
Common Ground, The Charm Of Home,
Between Naps On The Porch, Rattlebridge Farms,
My Romantic Home

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Garlic Shrimp and Cheese Grits

Shrimp and grits is a classic southern dish. 

There are many variations and I probably 

would love them all! 

This one is a favorite because the shrimp are baked

 on top of the grits. No separate sauteing. 

It's a one pot dish. 

 Peel the shrimp and remove the tails too.
I used 20 L shrimp for two generous servings.

Toss the shrimp with olive oil, salt, pepper, 

garlic and cayenne. Cover and refrigerate 

while you prepare the grits.

 Chop the onion and thinly slice the 

scallion for the garnish.

 Ingredients: grits, chopped onion, butter, water,

 cream, Franks hot sauce, salt, pepper and cheese. 

 Saute the onion in the butter until soft.

 Add the water, cream, hot sauce, salt and pepper.

Bring to a boil.

 Slowly whisk in the grits, reduce heat and cook

 until thickened. Remove from heat.

 Whisk in the cheese.

Stir until combined.

Lay the marinated shrimp in a pinwheel pattern

 on top of the grits, pressing in halfway.

 Bake in a 375 oven for about 7 minutes, until the 

shrimp are cooked through.They will turn
opaque  and pink. Remove from the oven. 

Garnish with the sliced scallions.

 Say yes to Garlic Shrimp and Cheese Grits!

Pour the wine and enjoy!

Garlic Shrimp and Cheese Grits
8oz large shrimp (31-40 per pound),
about 18-20 shrimp
1 T olive oil
1 L garlic clove, minced
pinch cayenne pepper
salt & pepper
Toss together in a small bowl, cover and
refrigerate while you prepare the grits.
1 T butter
1 small onion, minced (about 1/2 C)
1-1/2 C water
1/2 C cream, or half&half
1/2 t salt & 1/4 t pepper
1/2 t hot sauce
1/2 C quick grits
1 C sharp cheddar cheese, grated (1 C)
1 scallion, thinly sliced for garnish
Melt butter in a 10" skillet over medium heat.
Add onion and cook, stirring often until softened,
3-5 minutes. Stir in the water, cream, salt, pepper,
and hot sauce. Bring to a boil then slowly whisk in
the grits. Reduce heat to low and cook, stirring
often until the grits are thick and creamy.
(about 5-7 minutes for quick grits)
Remove from heat and stir in the cheese until
combined. Lay the shrimp on top in a pinwheel
formation pushing into the grits about halfway.
Drizzle with any leftover marinade ingredients.
Transfer the skillet into a preheated 375 oven
and bake for about 7 minutes until the shrimp
are cooked thru. They will be opaque and pink.
Remove from oven and scatter the chopped
scallions over the top
serves 2-3
Enjoy!

variation with bacon:
cook 2 strips of bacon in the skillet
until browned and crisp. Remove from the pan
and drain on a paper towel. Discard all but
 1 T bacon grease. Proceed as above
replacing the butter with the bacon grease.
Crumble the bacon and sprinkle on top along with
the sliced scallions.

Links: Stone Gable,
Savvy Southern Style,
Between Naps On The Porch,
My Romantic Home, Designs By Gollum

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Marinated Shrimp

Instead of making the usual shrimp cocktail, try this!

It's a great appetizer.

Serve chilled.

 First, boil the shrimp using my easy no-fail recipe.

 Cover the shrimp with at least 2 inches of water. 

Add vinegar and Old Bay seasoning and salt. 

You can add more spices if you like.

 Place on high heat and stir occasionally. 

When 1 or 2 shrimp float to the top they are done. 

The water may not come to a boil.

 Immediately pour into a colander to drain
 and rinse with cold water to stop the cooking.

 Ingredients for the marinade.

 Mince the garlic. I used cilantro here, 

but you can also use fresh flat leaf parsley, or both.

 Combine the marinade/dressing ingredients in a jar.

 Shake to blend.

 To the shrimp add: sliced celery, chopped green
onions and chopped fresh cilantro or parsley.

 Pour the marinade over all and toss well. 

Cover and refrigerate at least 4 hours.

 Sprinkle with additional green onions and parsley. 

Set out with toothpicks at a party or serve in small

glass dishes as a dinner appetizer.

Or do what we did tonight and share with a 

glass of wine and good warm crusty bread.

Easy No-Fail Shrimp Boil

1 lb large or extra large shrimp

1 T Old bay seasoning

2 T cider vinegar

1 t salt

Add shrimp to pot and add water to cover

the shrimp by 2 inches. Add the Old Bay,

Salt and vinegar. Start cooking on high,

stirring until 1-2 shrimp float to the surface.

(water may not come to a boil)

Drain immediately in a colander and 

rinse with cold water to stop the cooking, 

Peel and chill.

This method works any amount of shrimp.

Marinade

1/2 t salt

1/2 t paprika

1/4 t sugar

1 T Dijon mustard

1-2 T horseradish

3 T tarragon or basil vinegar

1/3 C olive oil

2 cloves garlic, minced

Combine all ingredients in a jar and shake.

Enough for 1 lb of shrimp.

Marinated Shrimp

1 lb cooked shrimp

Green onions, chopped, about half a bunch

Celery, thinly sliced or minced, 2-3 stalks

Fresh Parsley or Cilantro, or both chopped 

to taste about 1/2 C

Place cooked shrimp in a bowl and add the

celery, green onions and parsley, as much as you 

like. Pour over the marinade and toss.

Cover and let marinade at least 4 hours or

overnight in the refrigerator.

Enjoy!

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