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'

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!

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!

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 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! 

Shrimp With Ouzo and Honey

Ingredients:

• 1/2 cup mild honey 
• 1/4 cup ouzo
• 3 medium limes, finely grated to yield 2 teaspoons, squeezed to yield 1/3 cup juice
• 1 tablespoon garlic, minced
• 1 tablespoons fresh ginger, minced
• 2 teaspoons hot sauce 
• Kosher salt
• 24 colossal shrimps, shelled and deveined
• 1 tablespoons coarsely chopped fresh cilantro

How to cook:

In a skillet, combine the honey, ouzo, lime juice and zest, garlic, ginger, hot sauce, and 1teaspoon salt and stir until thoroughly mixed. Bring to a simmer over medium heat, then add the shrimp and cook until just pink and opaque throughout, about 1 minute per side.

Transfer the shrimp to a serving bowl with a slotted spoon or tongs. Bring the sauce to a boil and cook, adding any juice that has accumulated from the shrimp, until reduced to a syrupy consistency, about 10 minutes. Pour the sauce over the shrimp, sprinkle with the cilantro, and toss to coat. Serve immediately. Kali oreksi!

Shrimp Soup

Ingredients:

2 quarts chicken broth
2 tablespoons rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
1/2 teaspoon fennel seed
1 cup clam juice
1/2 can tomato paste
1 cup butter
1 cup white wine
2 pounds shrimp, with tails
1 loaf French brad

How to cook:

You need almost 3 hours to cook this soup but it will worth it!

Pour broth into a pot and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally. Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
Just before serving, stir in shrimp. Continue cooking 3 minutes more. Serve with bread for soaking up all the yummy broth.

Shrimp Souvlaki

Ingredients:

1 cup olive oil

1/4 cup chopped fresh parsley

The juice of 1 lemon

2 tablespoons hot pepper sauce

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 pounds large shrimp, peeled and deveined with tails attache

Skewers

How to cook:

Mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper in a bowl. Reserve a small amount for later. Pour remaining marinade into a plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours. Preheat grill. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.  Grill the shrimps for 5 minutes per side, basting frequently with reserved marinade. I am sure you will like it. Kali oreksi!

Shrimp Balls

Ingredients for the shrimp balls:

450 grams raw shrimp

2 tablespoons water chestnuts, finely chopped

1 tablespoon ginger, finely chopped

1 tablespoon breadcrumbs

1 tablespoon soy sauce

1 tablespoon olive oil

How to cook:

Preheat oven to 350º.  Peel and finely chop the shrimps. Mix shrimps, breadcrumbs, water chestnuts, ginger, soy sauce. Cover a baking tray with aluminum foil and brush with oil. Shape the shrimp mixture into a ball. Lay the balls on the tray and cook in the oven for 17 minutes. Kali oreksi!