Moosewood Cooks at Home has long been a stained, dog earred cookbook that has graced our kitchen for over 15 years. Good recipes.
I am happy to join Natashya for her Moosewood Monday series this week.
If you fancy Greek Scampi - this is for you!
You'll need the following..... 1/2 lb shrimp, 2 garlic cloves, minced 2 tablespoons olive oil 1 cup diced tomato 1/2 cup feta cheese, crumbled Juice of 1/2 a lemon 2 teaspoons fresh dill, chopped (3/4 teaspoon dried) salt and pepper
Directions:
Shell and devein shrimp and set aside. Doug does this because if I peel raw shrimp…I get weird rashes all over. My hands, my neck, spots down my spine.
Say that three times fast! Spots down my spine, Spots down my spine, Spots down my spine !!
Be sure to have all your ingredients lined up because this is a super fast dish to toss together. You’ll be impressed and so will anyone who eats this pretty and tasty meal.
Sauté the garlic in the oil then add the shrimp. Cook on medium heat for a minute or until the shrimps are pink.
Add tomatoes, feta, lemon juice, and dill. Stir.
The tomato and their juices and the feta will make a creamy sauce that coast the shrimp.
That’s it – it’s done and ready to eat. Add salt and pepper to taste.
How simple is that? You may serve this over rice or pasta. We like the angel hair textured pasta….just plop a few hearty spoonfuls of your scampi over the pasta, grab a cold glass of Chardonnay or Sauvignon Blanc or iced tea. Slice some bread.
Deep sigh……..because this is comfort food with a Mediterranean accent. From Moosewood Restaurant Cooks at Home Get your Moosey on – visit Natashya.
Those old tattered books are usually the best ones. this sounds and looks like a grat shrimp dinner.
ReplyDeleteRita
This is one of my all time favourite dishes. Delicious! I'll have the Sauvignon Blanc, please. ☺
ReplyDeleteI agree with you Rita. I have many stained and dog earred recipe books. Like old friends :-) OK, my old friends aren't too stained and none of them have dog ears. haha
ReplyDeleteNatashya - We also tried this with scallops instead ...just last night...the shrimp is better. Your glass is coming right up!
This sounds delicious T - please tell Doug that's EXACTLY what the prawns in our Pad Thai looked like!
ReplyDeleteMrs L
Mrs. L - And do you call them prawns no matter what the size? We have shrimp/prawns at the local market that are very large. Like the size of my palm,
ReplyDeletealways love a quick skillet toss recipe like this scampi where in a flash and a few ingredients later, we're digging into some fine eating.... and it doesn't heat up the kitchen right? giving you more time to spend on your patio...
ReplyDeleteYep - prawns. Dublin Bay prawns, tiger prawns etc. (Or sometimes langoustine!) Shrimp here are very tiny - the kind you would use for potted shrimp.
ReplyDelete