Tasty Tuesday: Greek Style Shrimp

Any dish that adds feta cheese is tops in my book!  It does take a few pans, but the extra dishes are worth it!

Greek Style Shrimp

2 lbs (1 Kg) shrimp, peeled and deveined
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) chopped onion
2 scallions, finely chopped (green and white parts)
2 cloves garlic, finely chopped
1 cup (250 ml) tomato puree or canned tomato sauce
1/2 cup (125 ml) dry white wine or water
1 Tbs (15 ml) butter
1/4 cup (60 ml) ouzo or brandy (optional)
1/2 tsp (2 ml) dried oregano (Greek if possible)
3 Tbs (45 ml) chopped fresh parsley
1/2 lb (250 g) feta cheese, cut into 1/2 inch (1 cm) cubes

Mix the shrimp with the lemon juice and let stand while preparing the sauce.

Heat the olive oil in a heavy skillet over moderate heat, and saute the onion, scallions, and garlic for 3 minutes, until limp. Add the tomato puree and wine and simmer for 15 minutes.
In a separate pan, melt the butter and saute the shrimp for 3 to 4 minutes. Add the ouzo or brandy and ignite it carefully, shaking the pan gently until the flame dies down. Add the oregano and parsley and toss to combine.
Place the shrimp in the bottom of a 2 quart (2 L) ovenproof dish, along with the juices from the pan. Pour the tomato sauce over the shrimp, and top with the feta cheese. Bake in a preheated 375F (190C) oven for 10 to 15 minutes, until hot and bubbly. Serves 4 to 6.

MMMmonday - Rosemary Skewered Scallops

This is another great recipe from my favorite Chef - Joe from wwrecipes.com.  The rosemary skewers also work on shrimp, chicken and more... the sky is the limit!

Rosemary-Skewered Scallops (Serves 4 to 6.)

1 1/2 - 2 lbs (675 - 900 g) large sea scallops
3 Tbs (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup (60 ml) freshly grated Parmesan cheese
4 - 6 branches of fresh rosemary, each about
6 inches (15 cm) long

Toss the scallops with the olive oil, season them with salt and pepper, and sprinkle them with the Parmesan cheese.
Strip the leaves off the rosemary branches, leaving only about 1 inch (2.5 cm) of leaves at the tip.
Skewer the scallops onto the branches - it may help to form a sharp point on the tips of the
branches by cutting them at an angle.
Grill directly over hot coals or under a preheated broiler for a total of 3 to 4 minutes,
turning them halfway through the grilling time.

Shopping tip: When you are looking for fresh scallops, you don't want to buy them if they are sitting in a murky/milky liquid or, like any seafood, smell seafoody... fresh scallops should have a very mildly salty smell and if there is any liquid present it should be clear...

MMMmonday - White Bean and Tuna Salad

Wayne is changing his diet to eat more fish, so I am trying to find some great lunch options for us and this is one of my new faves because it is quick and easy, beautiful and oh so tasty!

White Bean and Tuna Salad

1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
2 cans (15 oz, 420 g each) cannellini or other white beans such as white kidney, Great Northern, or navy beans, rinsed and drained
2 scallions (spring onions, green and white parts, chopped
1/4 cup (60 ml) chopped fresh flat-leaf parsley
1 7-ounce (195 g) can tuna

Whisk together the olive oil, lemon juice, salt, and pepper and pour over the drained beans. Add the scallions and parsley and toss gently. Break the tuna into chunks and arrange on top of the beans. Serve at room temperature. Serves 4 to 6.

MMMmonday - Citrus Shrimp Salad

This is an easy, refreshing salad that makes a great statement!

Citrus Shrimp Salad

2 oranges
1 grapefruit
1 ripe avocado, peeled and thinly sliced
1 lb (450 g) cooked shrimp, peeled, deveined if necessary, and coarsely chopped if large
Chopped lettuce for garnish

For the dressing:
1 cup (250 ml) sour cream (or yogurt)
3 Tbs (45 ml) orange and grapefruit juice
Salt and freshly ground pepper to taste

Peel the oranges and grapefruit and cut out sections over a bowl to collect the juices. Arrange the citrus sections, avocado slices, and shrimp attractively on a bed of chopped lettuce.
Whisk together the dressing ingredients using the juice collected from sectioning the fruit and drizzle over the salad.
Serves 4 to 6.

Alternative idea: If you chop everything a little more finely you can also make yummy citrus shrimp lettuce wraps - just combine the ingredients and place a heaping tablespoon full on a large lettuce leaf and roll! You can drizzle a little extra dressing over the rolls if you desire

Other alternatives: Although it is citrus flavored, I've also added blueberries and strawberries in season.  If you want some crunch and a little extra kick I've also added diced bell peppers.

MMMmonday - Mussels Stew

It's been a really long time since I posted a MMMmonday post, partly because while I was away in Canada I wasn't doing much cooking and now that we're back, I've been sadly neglecting my family and making lots of mid-summer easy fix things that really aren't recipes per say... I'm going to try and make an effort to get back into the swing of things... so without further ado...

This week's MMMmonday recipe is still quick and easy - but oh so good!

Mussels Stew

MMMmonday: Greek Shrimp with Feta Cheese

This is one of those yummy dishes that will make company think you've been slaving away for hours but is really quick and easy to prepare and oh so yummy!  Plus... it's got Feta cheese in it, so it has to be fabulous, right?


Greek Shrimp with Feta Cheese (Serves 4 to 6)