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Greek shrimps

Greek shrimps

Yesterday I prepared these Greek shrimps for dinner and my husband said: “We have to prepare them once a week!”

I had already prepared it a couple of times. But first, together with other dishes and the second time I was only with my daughter. Yesterday I made it a unique plate – as the original recipe suggests serving it with bread to be able to eat all the sauce without wasting it.

I called it Greek shrimps because I have slightly modified the recipe I was inspired by, seen on Starbooks. I reduced pepper, garlic and didn’t use a Greek distilled suggested there.

This is a very simple recipe. The hardest part is to cut the shrimps in a butterfly shape. I admit I buy frozen shrimps already cleaned that I just have to de-froze and cut.

Ingredients (for 2 as unique dish, 4 if served with other things):

  • 17.5 oz shrimps
  • 3 Tbsp extra virgin olive oil
  • 1 small onion
  • 2 garlic cloves
  • paprika
  • salt
  • pepper
  • 1 Tbsp tomato paste
  • 4 ripe tomatoes
  • 5.3 oz feta cheese
  • parsley

Instructions:

  1. Immerge tomatoes in boiling water for some minutes to facilitate peeling them. Then peel them and cut in small cubes.
  2. Mince onion and garlic. Put them in a large pan with extra virgin olive oil and let them soften.
  3. Add tomato paste and paprika. Cook a couple of minutes more and add tomatoes. Let them cook for 15/20 min. Add salt and pepper.
  4. Clean shrimps and cut them in a butterfly shape.
  5. Turn on the oven grill (if you don’t have it, regulate it to a very hot temperature).
  6. Put the tomato and its sauce in an oven large pan.
  7. Distribute shrimps over tomatoes and crumble feta over it.
  8. Cook for about 10 minutes or until feta is lightly browned and shrimps are done.
  9. Add parsley and serve hot.
  10. Buon appetito!


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