This is a lightning quick 30 min seafood dish that embodies all the flavours of the spectacular island of Santorini plus a little Feta cheese from the north of Greece all in perfect balance. I show you how to easily peel and devein shrimp then cook them quickly with some fresh tomatoes and herbs. The result? A mouthwatering seafood recipe all in less than 30 minutes. FULL RECIPE BELOW.
Check out these other amazing videos :
Authentic Spanish Seafood Paella: https://youtu.be/niLf52VZEBE
Mastering Paella in Valencia, Spain: https://youtu.be/KaOl0yH1-LY
Pan Seared Salmon Fillet: https://youtu.be/NNuxwn5k7YA
Pan Seared Scallops: https://youtu.be/YfhQeVsQyyw
Pan Fried Trout Fillets – crispy without flour: https://youtu.be/GpUVubOKV5o
Grilled Sockeye Salmon: https://youtu.be/H62mtB5aSsY
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RECIPE: GARLIC SHRIMP GREEK STYLE IN 30 min
1/2 lb. shelled, deveined shrimp (raw, medium)(225 gm) tail on
grated zest of 1 lemon
Grated zest of 1 orange
2 tbsp. olive oil (25 ml)
2 cloves garlic, thinly sliced
¼ cup sliced grape tomatoes (50ml)
Handful capers
Sea salt and cracked black pepper to taste
Splash dry white wine
¼ cup Shrimp stock, optional (50 ml)
fresh chopped dill for garnish
2 oz. Feta cheese, crumbled (60 ml)
In a medium bowl, combine the shrimp and grated lemon and orange zest with salt and pepper. Toss to combine.
Heat dry pan on high. When hot, add olive oil and shrimp. Toss for 1 minute on high heat. Reduce to medium, add the capers, garlic and tomatoes. Toss gently and reduce to medium heat.
Deglaze with white wine and add shrimp stock and reduce for 1 minute, to develop flavour and finish cooking shrimp. Sprinkle with feta and dill. Remove from heat immediately and toss.
Serve in a small platter
Serves 4
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22 Comments
I thank God for having you to learn so wonderful dishes from you so completely! Its amazing. I really am getting to learn cooking!
Raised in Louisiana, another good way to peel a shrimp is to grasp the tail as you have shown but then grab the legs and twist them around the body of the shrimp and peel the shell off then pinch the tail to get all of the shrimp. Using this method you can clean and peel 20 shrimp per minute. To remove the vain with out slicing the shrimp is to use a pointed tooth pick under the second or third shell on its back insert the toothpick about 1/8" and pull straight up the digestive track comes out easily . Discard this bit and rinse the head end. Shrimp cook fast ,very fast 2 to 4 minutes in a saute pan as soon as both sides are pink take them out, juicy and tender.
Weldon
PERRRRFECT ROMA COOKING , THE LADY DISPLAYED
THANK YOU ,
THANKS 🍌
👌👌👌👌👌
Thanks
Hi Christine. I made this for an online meal with family. Delicious! Next time I'll get shrimp with the shells still on. I'm craving lemon rice chicken soup and lamb shanks and would love to see you make these.
Nothing is more Mediterranean than big shrimp. 😤😤😤
Well done! The only problem I have is that you didn't add all those wonderful juices from the pan at the end!! Crunchy bread …..Best part!! : )
You are wonderful, I make my pastitsio just like you. We must be related. Will mix the meat w/pasta next time a little. I am making your garlic shrimp. Thank you!❤
B
Delish! The Salmon , scallops, and greek shrimp will be served for my next dinner party for 8! What accompanies these dishes? Veg? The Santorini wine sounds like a good combo! Im so excited. All the flavors sound amazing.
Absolutelt 10 stars in this household, so much so my husband wants me to print the recipe for him in case anything happens to me!
YuuuMMO! Out of the park again! I will have to do this dish. The stock from the shrimp shells; great idea for depth of flavor. Cheers !
I made this, so simple and so delicious thanks Christine
I'm an Italian American and your cooking style is similar to my Grandparents, Sicilian and Calabrese. Don't think they would've used dill , probably fresh oregano
Background music is like torture!
Hi Christine,
This looks wonderful! I noticed that you cleaned the back of the shrimps’ digestive tracks and not the front. I usually find more in the front than the back. Is there a reason for not cleaning out the front? Thanks a lot! You are wonderful!
Holy cow – these shrimp took me back to summer on the island of Symi! These shrimp are super easy and absolutely delicious. I threw in a mild dried Chili pepper and some slivered fennel, and was a bit more generous with the capers. It it’s the dill that really makes this dish hum! This will be fantastic this summer on the deck! Make this!
I have made your recipe now several times…such a hit and now my very favourite way to cook these. I can get wild caught from Argentinia (I live in Spain). Thanks again…and oh yes…that citrus zest and your reduction 'secret' are absolute tops!
love your shirt and shrimp looks delicious
Thank you Christine.