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Greek Style Garlicky Shrimp with Feta: easy and elegant. Serve alone, over pasta or with crusty bread to soak up all the delicious sauce! Here’s a dish that you can serve as party appetizer or for a weeknight dinner. It’s quick, easy, festive and delicious! It’s been a ridiculously busy but wonderful week for me, with my college boys flying home for Thanksgiving and having Hanukkah mixed in. It was so great to have the whole family together again for a few days. If you have kids in college you probably know that it’s extra rewarding to cook for them because they’re so incredibly grateful for anything homemade. But I have to admit I’m exhausted!
There was lots of cooking and eating going on for days but what knocked me out were the potato latkes. There’s really no easy way to make them. You’ve got to just tie your hair up; turn on the exhaust fan, and get frying. For one night of Hanukkah, determined to make enough latkes for all plus leftovers, I stood over two bubbling frying pans for 2 solid hours. I’m happy to say that everyone ate as many latkes as their heart desired. There was one single latke left at the end of dinner to prove it!
GREEK-STYLE GARLICKY SHRIMP WITH FETA
Garlicky shrimp with lemon, parsley and feta – easy to make and great for dipping crusty bread.
Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Yield: 6 Category: Main course or Appetizer Cuisine: Spanish
INGREDIENTS
3 pounds peeled and deveined shrimp, tails on
4 tablespoons unsalted butter
4 tablespoons olive oil
8 garlic cloves, finely minced
1/2 cup chopped flat leaf parsley
6 tablespoons fresh lemon juice
1 tablespoon chili powder
1 teaspoon kosher salt.
2 cups crumbled feta cheese (about 10 ounces)
For serving Thick slices of crusty bread
INSTRUCTIONS
- Chop butter into pieces and scatter around the bottom of a heavy pot or dutch oven with a top. Put half the shrimp over the butter. Scatter half the garlic, half the parsley, half the chili powder and half the salt over the shrimp. Drizzle 2 tablespoons of olive oil. Arrange the rest of the shrimp on top. Scatter the rest of the garlic, parsley, chili powder and salt. Drizzle on 2 more tablespoons of olive oil. Cover the pot and turn the heat to medium high. Cook for 8 minutes or until the shrimp have lost their raw color. Pour in lemon juice and scatter the feta cheese on top. Baste the shrimp with a few spoons of sauce from the bottom of the pot, and gently jiggle the pot to distribute the sauce throughout. Lower the heat to medium-low, cover and cook for another 8 minutes or until the feta is just melted. Serve hot with crusty bread for dipping.
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