Ouzo Marinated Shrimp Souvlaki

 

Ingredients:

1 large tomato, peeled and seeded

 1 cup extra virgin olive oil
 4 tablespoon fresh basil leaves, minced
 2 garlic cloves, minced
 Grated zest of 1 lemon
 3 tablespoon ouzo
 2 tablespoon red wine vinegar
 Pinch of cayenne
900 grams shrimp, deveined and shelled
Parsley to serve

How to cook:

Chop the tomato and puree in a food processor. Combine the tomato with the olive oil, basil, garlic, lemon zest, ouzo, and vinegar. Mix in the cayenne, to taste.

Toss the shrimp in the marinade and let stand, covered and refrigerated, for one hour.

Preheat the grill or barbecue.

Divide the shrimp evenly among six or eight skewers. If using wooden skewers, soak them first in water to prevent them from burning.

Grill the shrimp for 3-5 minutes, turning to cook on both sides. When the shrimp are bright pink, remove and serve. Kali oreksi'

Oysters With Champagne Sauce

Ingredients:

1/2 cup champagne or sparkling white wine
1 hallot, finely chopped
125ml (1/2 cup) thickened cream
Freshly ground white pepper
Rock salt, to serve
12  pieces of oyster, in the half shell
Fresh chives, chopped

How to cook:

Place the champagne and shallot in a saucepan and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes (until reduced by half). Add the cream and season with white pepper. Simmer for 3-4 minutes (until reduced by half) and the sauce is thick and creamy.

Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture evenly among the oysters. Cook under grill for 1-2 minutes. Set aside for 2 minutes to cool slightly. Sprinkle with chives to serve. Kali oreksi!

Coconut Shrimp With Beer

Ingredients:

1400 grams shrimp, peeled and deveined

3 cups flour

3 eggs

330 grams beer

225 grams coconut, shredded

1/4 cup flour

Peanut oil to fry

How to cook:

Mix the cup flour and the coconut in a shallow dish. Set aside. Heat a large skillet or wok with about peanut oil. Heat until 365 degrees. Rinse and pat dry the shrimp.

Whisk the eggs, flour and beer in a large bowl. Dip the shrimp into the batter, getting rid of the excess. Place the coated shrimp into the dish with the prepared coconut. Coat well on both sides. Place all coated shrimp in a single layer and refrigerate for 30 minutes. Place the shrimp into the hot oil and cook until golden brown. Flip and cook until the other side is golden as well. The whole process should take between 4 to 5 minutes. Kali oreksi!

Salmon Burger

Ingredients:

400 grams salmon

1 egg white

1 tablespoon flour

2 teaspoon mustard

2 teaspoon finely grated lemon zest

½ red onion, chopped 

¼ teaspoon each sea salt flakes and freshly ground black pepper

For the dressing:

1/3 cup organic low-fat plain yoghurt

1 heaped tablespoon mint leaves, chopped 

1 heaped tablespoon dill, chopped 

Spritz of fresh lemon juice

Sea salt flakes and freshly ground black pepper

How to cook:

Chop the salmon and add to a bowl with the other pattie ingredients. Mix lightly using your hands. Heat one tablespoon of sunflower oil in a non-stick pan and cook the salmon patties for 1.5-2 minutes per side. so the outside is golden and the centre is still slightly pink. Combine the dressing ingredients. Assemble the burger with the cucumber slices first, then the salmon pattie and dressing and finally the watercress. Kali oreks,!

Grilled Scallops With Fennel

Ingredients:

2 1/2 tablespoons olive oil
Freshly squeezed lemon juice (2-3 lemons)
1 tablespoon anise-flavored liqueur
24 sea scallops, tough mussels removed
Salt and fresly ground pepper
1 bulb fennel, trimmed (reserving fronds for pasta sauce)

How to cook:

Heat grill to medium-high. Mix 2 tablespoons oil with the lemon juice and liqueur in a bowl. Add scallops and toss to coat. Slide scallops horizontally onto small skewers. Season with salt and pepper.
Place skewers on grill. Grill, rotating, until scallops are golden outside and just cooked through, 2 to 3 minutes. Remove from grill.
Cut fennel bulb in half lengthwise, and slice lengthwise again into 0.5 cm. thick pieces. Toss with remaining 1/2 tablespoon oil, and grill, turning, until fennel just wilts and starts to brown, about 5 minutes. Serve warm. Kali oreksi!

Fried Sardines

Ingredients:

Sardines, discard guts, if it has few scales on it, just run the knife over the skin to remove, remove entrails, run your thumb to split, pull out the backbone than wash with cold water and drain
Sunflower oil

Batter:

1/2 cup flour, all purpose
1/2 cup water
1 egg yolk
1/2 teaspoon baking powder
Salt
Pepper

How to cook:

Mix all the batter ingredients and let it for 30 minutes.

Place the sardines on a paper towel to soak up extra water, dry them well. Pour the sunflower oil into pan and heat it up. Dip into the batter each sardine and fry.

Place the fried sardines on a plate with paper towel on it to soak up the extra oil. Kali oreksi!

Salmon With Grape Molasses Syrup

Ingredients:

1 Salmon steak
2 tablespoon extra virgin olive oil

Grape Molasses Syrup:
1 tablespoon butter
2 tablespoon grape molasses
1 tablespoon lemon juice
Pinch of cayenne

How to cook:

Heat up the olive oil in the frying pan. Fry both sides of the salmon. Place on a service plate.

Prepare the sauce; wipe up the pan with paper towel. Melt the butter and add the grape molasses, pepper flakes and lemon juice, mix. Pour the grape molasses syrup over the salmon. You can serve with grilled asparagus.Kali oreksi!

Fish in Parchment Paper

Ingredients:

1 piece of fish you like, gutted, washed with cold water
Romaine leaf, parsley and dill stems
3 tablespoons extra virgin olive oil
Salt
Pepper
5-6 lemon slices

Filling:

1 medium size onion, sliced
1 medium size carrot, peeled, grated
3-5 garlic cloves, peeled, sliced
1 teaspoon lemon zest
1 teaspoon oregano
2 bay leaves
Salt
1 teaspoon Peppercorn

How to cook:

Season the inside and outside of the fish with salt, pepper. Spread the olive oil all over the surface of the fish. Place the Romain leaf on a piece of parchment paper. Place the parsley and dill stems on it. Toss all the filling ingredients and fill the inside of the fish. Place the lemon slices on top. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place on the oven tray.

Preheat the oven to 230 C. Cook for 30 minutes. Then remove the tray out of the oven, wait 2-3 minutes and open up the parchment paper. Discard the bay leaves. Serve with the lemon wedges. Kali oreksi!

Sauteed Shrimp With Feta

Ingredients:

250 grams frozen, peeled and de-veined, thawed shrimp
2 tablespoons butter
1 medium onion, finely copped
1/2 teaspoon salt
Black pepper
2 garlic cloves, minced
1 pinch crushed pepper
1 cup diced tomato, in can
1/2 cup feta cheese, cut in bite size cubes
1/2 teaspoon oregano
Parsley, chopped

How to cook:

Saute the onion with butter and salt on medium heat. When the colour starts to turn, add the garlic. When the smell of garlic comes out, add tomato, black pepper and crushed pepper. Turn the heat down to low, put the lid on and cook for 20 minutes.
Add the shrimp, feta cheese and oregano, and cook more for  6 minutes, then turn the heat off. Place the dish on a service plate. Sprinkle parsley and lemon zest all over. Kali oreksi!

Tuna Casserole

Ingredients:

1 package egg noodles
2 onions
2 cups Cheddar cheese, shredded
2 cans tuna, drained
2 cans condensed cream of mushroom soup
1/2 can mushrooms, sliced
1 cupcrushed potato chips

How to cook:

Boil the salted water. Cook pasta in boiling water for 8 minutes and drain.
Preheat oven to 220 degrees C.
In a large bowl mix noodles, onion, 1 cup cheese,  tuna, soup and mushrooms. Transfer to a baking dish and top with potato chip crumbs and remaining 1 cup cheese.
Bake for 15 to 20 minutes in the preheated oven. Kali oreksi!

Oyster Tagliatelle

 

 

 

Ingredients:

 

12 large oysters

55g/2oz butter
200 grams tagliolini pasta
2 tablespoon white wine vinegar
1/2 lemon juice
1 bunch of chives, chopped
salt
ground black pepper

How to cook:

Boil the salted water and add the pasta. Cook according to packet instructions. Drain the cooked pasta.

Open the oysters with an oyster knife and scoop the oysters' flesh out of the shell. Cut them in half and put them back in their own water, taking care not to leave any bits of shell in the oyster water.

Melt the butter in a pan, add the drained pasta. Then add the oysters, the chives, vinegar and lemon. Stir for a couple of minutes, just to warm the oysters up. Add more butter if needed. Kali oreksi!

 

Creamy Mussel Soup With Saffron

                                         
Ingredients:

1.5 kg mussels, well cleaned and rinsed
200 ml white wine
Fresh thyme
50 grams butter
2 shallots, chopped
4 garlic cloves, chopped (you can use one of them as whole)
1 leek, chopped
A pinch of saffron
250 grams fish stock
150 ml double cream
1 egg yolk
1 courgette, julienned
4 slices ciabatta bread
2 tablespoons extra virgin olive oil
4 tablespoons parsley, chopped

How to cook:

Heat a saucepan until hot. Add the mussels, white wine and cover the pan with its lid. Steam for 2-3 minutes, or until all of the mussels have opened. You ahve to keep in mind that you should discard any mussels that have not opened.  Take them out from the saucepan and keep them in a bowl. You should reserve the cooking liquid.

Now it is time to discard the shells from the mussels and just let the flesh. Put them in the saucepan again and add halk of your butter. . When the butter is foaming, add the shallots, one chopped garlic clove and the leek and fry for 1-2 minutes. Add the saffron, stir well and continue to cook for  2-3 minutes more.Add the reserved cooking liquid and the fish stock. Stir well and bring the mixture to the boil, then reduce the heat and simmer for 2-3 minutes. Add three quarters of the mussels to the pan and stir carefully.Let the soup cool, then transfer to a food processor in batches and blend to a purée. Pass the blended mussel soup through a fine sieve and return the sieved liquid to the pan. Add the double cream then cook gently until heated through. Whisk in the egg yolk and cook for a further minute, or until the soup has thickened. Season to taste with salt and freshly ground black pepper. Heat a frying pan until medium hot, add the remaining butter and the courgettes and fry for 2-3 minutes. Season to taste with salt and freshly ground black pepper.

Heat a griddle pan until hot, rub the ciabatta bread with the olive oil then griddle for one minute on each side. Remove the bread and rub with the garlic clove. Mix the remaining chopped garlic clove and the parsley together in a bowl.

Garnish with the reserved mussels, ciabatta and a sprinkling of garlic parsley. Kali oreksi!

 

Shrimp Tacos

Ingredients:

2 tablespoons olive oil

1 lime, juiced and grated

1 teaspoon cumin

450 grams large shrimp, peeled and deveined

6 flour tortillas, heated according to package direction

Salad (lettuce, rocket, tomato, etc. Whatever you like)

Salt and pepper

How to cook:

Mix olive oil, lime juice, peel, and cumin in a bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.

Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives. Kali oreksi!

Seafood Lasagna

Ingredients:

1 teaspoon oil
4 courgettes, sliced lengthways
1 red chilli, finely chopped
½ x 680ml jar passata with onion and garlic
400 grams seafood mix
4 lasagne sheets, halved
3 tablespoons Parmesan, grated
3 tablespoons dried breadcrumbs
Parsley, to serve

How to cook: 

Heat a griddle and brush a little oil on the courgettes. Cook in batches until lightly charred. Season and scatter on the chilli, then set aside. 

Heat oven to 200 degrees. Pour a little passata in a medium-sized ovenproof dish. Place half the seafood over it, then season and top with a third of the courgettes. Top with 2 sheets of pasta, then more tomato sauce, seafood, courgettes, another layer of pasta, more tomato sauce and finish with the rest of the courgettes. Mix the Parmesan and breadcrumbs, then scatter on top and cook for 25-30 minutes until golden. Season with parsley. Kali oreksi!

Seafood Au Gratin

Ingredients:

2 tablespoons olive oil

450 grams fresh shrimp, peeled and deveined

450 grams sea scallops, rinsed and drained

3 tablespoons butter

2 tablespoons all-purpose flour

2 cups hot chicken broth

3 tablespoons chopped shallots

1 can button mushrooms, drained

1/2 cup white wine

450 grams cooked crab meat

2 cups shredded provolone cheese

1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

How to cook:

Preheat oven to 400 degrees. Lightly butter 8 small baking dishes. Heat olive oil in a skillet.  Saute shrimp and scallops about 5 minutes.

In a saucepan, melt butter. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 10 minutes.

Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.

Bake in preheated oven until golden, about 15 minutes. Sprinkle with parsley and serve. Kali oreksi!

Shrimp Stuffed Artichokes

Ingredients:

4 Artichokes, peeled, cleaned
1/4 cup water
2 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon sugar
Salt

For the filling:

150 gr medium sized shrimp, frozen, peeled and de-veined, thawed
12 bottom mushrooms, brushed, cut in halves
2 tablespoons extra virgin olive oil
1/2 cubanelle pepper, cut in bite sizes
1/2 cup diced tomato
1-2 garlic cloves, chopped

How to cook:

Place the artichokes in a shallow pan. Add the water, olive oil, sugar and salt. Cover the lid and cook over medium heat until the artichokes are tender.

At the same time saute the cubanelle peppers with olive oil for 3 minutes in a pan. Add the garlic, tomato and salt. Cook for 10 minutes with lid on over low heat. Add the mushrooms and cook for another 5 more minutes. Throw in the shrimps, stir and turn the heat off.

Place the cooked artichokes in an oven dish. Arrange the filling over the tops of each. Sprinkle some grated mozzarella cheese all over.

Preheat the oven to 200 degrees. Place the dish on middle rack of the oven and cook until the cheese melts. Kali oreksi!

Sauteed Shrimps With Tomato Sauce

Ingredients:

250 grams, peeled, thawed tiger shrimp
2 tablespoons butter
1 onion, chopped
1 garlic clove, mashed
4 tomatoes. peeled, diced
1/2 teaspoon sugar
1 teaspoon basil, chopped
1 tablespoon parsley, chopped
1 bay leaf
1 teaspoon peppercorn
1/2 teaspoon salt
1/2 teaspoon pepper

How to cook: 

Saute the onion with butter for 5 minutes. Add garlic, tomato, sugar, basil, parsley, bay leaf and peppercorn. Cover the lid, turn the heat to low. Cook for 25 minutes until the sauce gets thicker. When it gets thicker, you can add shrimps, salt and pepper and cook for 5 more minutes. Kali oreksi! 

Fried Calamary

Ingredients:

350 grams calamari rings

Salt

Pepper
5 tablespoons all purpose flour1 cup sunflower oil
1/2 cup beer
5 tbsp all purpose flour




How to cook:

Put the thawed calamari rings on a paper towel to soak up extra water, dry them well. Season with salt and pepper. 

In a bowl, mix beer, flour, sunflower oil and add the calamary rings inside. 

Heat up the oil. Place the rings into the oil one by one. Fry them only for 1-1.5 minutes. Put the rings on a plate with a paper towel to soak up extra oil. 

This recipe is the Turkish style and i like it a lot. The calamary becomes very soft. You should try it. Kali oreksi!

Seabass in Tomato-Basil Sauce

Ingredient:

1 tablespoon olive oil
1 onion, sliced
1 small aubergine, chopped
1/2 teaspoon ground paprika
2 garlic cloves, crushed
400 grams can chopped tomatoes
1 teaspoon dark
8 large basil leaves, plus a few extra for sprinkling
4 pieces of skinless seabass fillets

How to cook:

Heat the olive oil in a frying pan. Add the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won’t be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes. 

But here i have to give you a tip about the aubergine. Before you put the aubergine in the pan, you have to chop and let them inside salted water for 7-8 minutes. The bitter taste will leave. Whatever you cook something with aubergine, you have to follow this way. 

Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 teaspoon salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.

Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad. Kali oreksi!

Crawfish Etouffee

Ingredients:

1 stick butter
2 cups onions, chopped
1 cup celery, chopped
1/2 cup green bell peppers, chopped
450 grams crawfish tails, peeled
2 teaspoons garlic, minced
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons parsley, finely chopped 
3 tablespoons green onions, finely chopped 

How to cook:

Melt the butter in a saute pan. Add the onions, celery, and bell peppers and saute about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice. Kali oreksi!