Embark on a culinary journey to the sun-kissed shores of the Aegean Sea, where flavors dance in harmony to create a symphony of taste. Discover the enticing Aegean Shrimp, a delectable dish that captures the essence of this enchanting region. Prepared with succulent shrimp, this seafood delight is immersed in a vibrant tapestry of flavors, featuring juicy tomatoes, aromatic onions, and a symphony of herbs that awaken the senses.
Unravel the secrets behind three distinct yet equally tantalizing variations of this Aegean treasure. The Classic Aegean Shrimp recipe showcases the pristine flavors of the sea, with shrimp sautéed to perfection and complemented by a medley of fresh vegetables. For a touch of zesty intrigue, the Spicy Aegean Shrimp recipe infuses a fiery kick with the addition of chili peppers, garlic, and paprika, tantalizing the taste buds with each bite. And for those who crave a rich and creamy indulgence, the Creamy Aegean Shrimp recipe beckons with a luscious sauce made from white wine, heavy cream, and a hint of Dijon mustard, enveloping the shrimp in a velvety embrace.
No matter your culinary preference, the Aegean Shrimp promises an unforgettable dining experience, transporting you to the heart of this Mediterranean paradise.
AEGEAN SHRIMP ANITA
This dish is absolutely fantastic. It has some wonderful ingredients that give a taste treat experience you won't forget.
Provided by Miss Annie
Categories One Dish Meal
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 475ºF.
- Heat oil in a large skillet over medium-high heat.
- Add onion and sauté until soft.
- Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper.
- Cook 4 to 5 minutes.
- Remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in bottom of an 8 x 8 x 2-inch baking pan.
- Bring pan juices to a boil; add shrimp.
- Cook 2 minutes or until shrimp turn pink.
- Add shrimp with juices to baking pan; crumble feta over top.
- Arrange olives on top of feta and squeeze lemon juice over all.
- Bake 10 to 15 minutes.
- Serve over rice.
Nutrition Facts : Calories 681.2, Fat 29.7, SaturatedFat 11.6, Cholesterol 274.4, Sodium 1009.4, Carbohydrate 64.7, Fiber 3.2, Sugar 5.9, Protein 38.1
AEGEAN SHRIMP SALAD
Make and share this Aegean Shrimp Salad recipe from Food.com.
Provided by glitter
Categories Greek
Time 14m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl combine vinegar, cilantro, 1/2 tsp.
- salt, and sugar.
- Slowly whisk in the 2 Tblsp.
- of oil.
- Set this aside.
- Heat the remainder 2 tsp.
- oil in medium skillet over medium heat add the next 3 ingredients and remaining 1/3 tsp salt.
- Cook 2-4 min.
- or until opaque.
- Combine with dressing and the greens.
- Toss well to coat then top your salad with the Feta Cheese and Serve--.
Nutrition Facts : Calories 187.8, Fat 11.6, SaturatedFat 4.1, Cholesterol 133, Sodium 554.1, Carbohydrate 1.9, Sugar 1, Protein 18.3
BOUILLABAISSE
Steps:
- For the shrimp stock: In a large saucepan over high heat, heat the oil until almost smoking. Add the shrimp shells and tails, onion, carrot and celery and saute, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, then add 10 cups of cold water, the tomatoes, parsley, bay leaf and peppercorns. Bring to a boil, reduce the heat to medium low and simmer, skimming the surface occasionally, for 40 minutes.
- Strain the stock through a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. The stock can be made 2 days in advance and stored tightly covered in the refrigerator, or frozen up to 3 months.
- For the tomato aioli: Combine the mayonnaise, anchovies, tomato powder, tomato paste, green onion, lemon juice, lemon zest, salt and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- For the broth: Heat the oil in a large, high-sided saute pan over high heat and cook the fennel and onion until they begin to soften. Add the pastis and cook until reduced by half, about 5 minutes. Add the tomatoes, saffron, chile flakes and 2 cups of the shrimp stock. Bring to a boil, add the garlic and cook until reduced by half, about 10 minutes. Add 4 more cups of shrimp stock, reduce the heat and cook until the flavors meld and the broth reduces slightly, about 20 minutes. Strain the shrimp-tomato broth into a large bowl, discard the solids, pour the liquid back into the high-sided saute pan and set aside.
- For the anchovy butter: Put the anchovies and butter in a bowl and mix until combined. Season with salt and pepper, cover and refrigerate until cold, at least 20 minutes.
- For the seafood: Heat 2 tablespoons of the oil in a large saute pan over high heat. Season the scallops on both sides with salt and pepper. Sear the scallops on one side until golden brown, about 2 minutes, then turn over and cook for 30 seconds. Remove to a baking sheet.
- Add another tablespoon of the oil to the pan and season both sides of the halibut fillets with salt and pepper. Sear on one side until golden brown, then turn over and cook for 30 seconds. Remove to the baking sheet with the scallops.
- Heat the remaining tablespoon of oil in the large saute pan, season the shrimp with salt and pepper and sear until the shells become lightly golden brown, about 1 1/2 minutes per side. Deglaze the pan with 1 cup of the reserved shrimp-tomato broth. Transfer the liquid to the remaining shrimp-tomato broth in the high-sided saute pan.
- Heat the shrimp-tomato broth over high heat. Add the mussels, cover and cook until they open, about 2 minutes. Remove the mussels to the baking sheet with a slotted spoon and discard any that did not open.
- Add the seared seafood and lobster tails to the shrimp-tomato broth, cover and let cook for 2 minutes.
- To serve: Add the anchovy butter to the broth and cook until thickened; stir in the parsley, tarragon and lemon zest. Top each baguette slice with a large dollop of tomato aioli and garnish with chives. Divide the seafood and broth among 6 large, slightly shallow soup bowls. Top each with a tomato aioli crouton and garnish with more parsley or tarragon or chives, if desired.
AEGEAN SHRIMP
Make and share this Aegean Shrimp recipe from Food.com.
Provided by Toby Jermain
Categories Greek
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 475 degrees F.
- Heat olive oil in a large skillet over medium heat.
- Add onions and saute until soft.
- Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, hot oil, and salt and pepper to taste.
- Add reserved tomato juice and wine, and cook for 4-5 minutes.
- Remove vegetables from skillet using a slotted spoon, leaving juices in skillet.
- Spread vegetables in the bottom of an 8"x8"x2" baking pan.
- Increase heat to medium-high, and bring pan juices to a boil; add shrimp and cook 2-4 minutes, turning several times, until shrimp are pink and juices have lightly browned on the shrimp.
- Add shrimp to baking pan.
- Deglaze skillet with a little more wine, and pour over shrimp.
- Crumble feta cheese over shrimp, arrange olives over cheese, and squeeze half of lemon over top.
- Bake for 10-15 minutes.
- Remove from oven, and squeeze remaining lemon over top.
- Serve with rice or rice pilaf.
- Makes 4-5 servings.
ATHENIAN STYLE SHRIMP
Make and share this Athenian Style Shrimp recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 14m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Saute them all together for about 5 minutes, and then on a separate pan, grill shrimp for 3-4 minutes.
- After five minutes add heavy cream to sauce, then add the shrimp to the sauce-- and let sit for ten minutes, serve over rice.
Nutrition Facts : Calories 753.5, Fat 22.9, SaturatedFat 9.4, Cholesterol 43.7, Sodium 9531.3, Carbohydrate 99.8, Fiber 20, Sugar 58.1, Protein 20.1
BAKED GREEK SHRIMP WITH TOMATOES AND FETA
This traditional Greek recipe disregards the notion that seafood and cheese don't mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.
Provided by David Tanis
Categories lunch, salads and dressings, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
- Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
- Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
- Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
- Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 829 milligrams, Sugar 8 grams, TransFat 0 grams
Tips:
- Choose fresh, large shrimp. This will ensure that they are juicy and flavorful.
- Do not overcook the shrimp. They should be cooked until they are pink and opaque, but not rubbery.
- Use a flavorful marinade. This will help to infuse the shrimp with flavor.
- Serve the shrimp with a variety of dipping sauces. This will allow your guests to customize their meal.
- Garnish the shrimp with fresh herbs. This will add a pop of color and flavor.
Conclusion:
Aegean shrimp is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to add some seafood to your diet, and it is also a good source of protein and omega-3 fatty acids. The next time you are looking for a quick and easy meal, try making Aegean shrimp. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #seafood #greek #oven #european #dinner-party #shrimp #stove-top #dietary #shellfish #equipment
You'll also love