Tuesday, December 20, 2011

Broiled Feta Shrimp with Greek Salad

I know that my photos aren't always the most appetizing things in the world, but trust me on this one: these pictures will have your mouth watering once you've tasted the recipes.

Ingredients (salad):
1 Cucumber (peeled)
1 Can black olives
1 Red, orange or yellow bell pepper (or a little of each for color)
1 Vine-ripened tomato
1/2 Yellow or red onion
1/2 cup Crumbled feta cheese

Chop cucumber, onion, tomato and peppers into small chunks. Combine all ingredients in a mixing bowl. Set aside in the refrigerator to serve alongside Broiled Feta Shrimp (recipe below). *This salad is best after sitting in the fridge and allowing the flavors to blend. Be sure to prepare it a few hours before the main dish, or even the day prior if possible.

Ingredients (shrimp):
20 Large shrimp (*Buy them raw and peel/de-vein them yourself; it's worth it!)
2 Tbsp Lemon juice
4 Vine-ripened tomatoes
1 Vidalia onion
1/3 cup Dry white wine
1/2 cup Crumbled feta cheese
2 Tbsp Light olive oil
1 Tbsp Minced roasted garlic
Coarse salt to taste

Preheat oven to 450 degrees. Peel/de-vein the shrimp, toss with lemon juice and set aside. In a large saucepan, lightly heat the olive oil. Chop the onion and tomatoes. Add the onions to the pan first, and when they become clear, add the tomatoes. Allow to simmer for about ten minutes, stirring occasionally. Turn up the heat to a boil and add the wine, allowing about thirty seconds for the alcohol to cook off before reducing the heat to medium. Add salt and garlic, continuing to stir. Put the shrimp into a glass baking dish (or oven-safe bowls). Remove the sauce from the heat and pour on top of the shrimp. Top with crumbled feta cheese. Bake for 15 minutes at 450 degrees, then broil for 1-2 minutes until the feta begins to brown. (This happens very quickly, so you will need to watch it closely. Feta won't really'll just burn.) Serve with chilled Greek salad.

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