Still recuperating from my partial knee replacement surgery but couldn’t face another take-out meal. Luckily for me I am in NYC now and was able to order all of my ingredients on line from Agata and Valentina and had it delivered and Joel cleaned up so all was good. This tasted as good as any Greek Restaurant dish I’ve had. I know the Italians think it’s against the law to put cheese on seafood but gratefully the Greeks don’t. This is super tasty and very easy to make. I served over orzo and it was perfect. I ordered my shrimp cleaned and de-veined and used very large (under 10 white shrimp). I used San Marzano canned tomatoes and delicious Greek Feta Cheese. The only thing I forgot to order was some fresh mint to sprinkle on top.
Ingredients:
Extra Virgin Olive Oil
4 nice size garlic cloves, minced
Salt and Pepper –Use Kosher Salt and Freshly ground black pepper
1 large can San Marzano Tomatoes in juice –28 oz. size can
1/2 teaspoon crushed red pepper flakes
1 lb. large shrimp, peeled and de-veined. I used under 10’s and white shrimp. You can stretch this for more people with another 1/2 lb. which will probably get you to 3-4 people as a main dish. Figure 4 shrimp per person. Also the orzo stretches this as well.
1/2 lb. Greek Feta Cheese
1/2 teaspoon dried oregano
*2 Tablespoons roughly chopped fresh mint
Orzo according to package directions
Directions:
Put 4 Tablespoons Olive Oil in a wide skillet over medium heat . Add the garlic and season with salt and pepper. ( about 1/2 tsp. salt and 1/4 tsp. pepper) You’ll want to season properly because shrimp and tomatoes need salt but remember feta is salty. Lower heat and allow garlic to soften in pan, sometimes I actually turn off the heat and let garlic just sit there for a few mins.
Open can of tomatoes and pour into saucepan with olive oil and garlic. I cut the tomatoes in 1/2 . I added more salt and pepper and red pepper flakes. I cooked the tomatoes stirring occasionally till very soft about 12-15 mins.
Put shrimp in a mixing bowl and add 1 Tablespoon Olive Oil and season with salt , pepper and if you’d like you can add a little more red pepper flakes here.
Put tomato mixture into a large earthenware baking dish.
Arrange shrimp over tomato mixture in one layer. I diced up my cheese and sprinkled over the surface and I sprinkled dried oregano . ( See photo) You can crumble cheese or dice it up — either way is fine.
I baked for 12 minutes and then put it on broil for another 3-4 minutes till tomatoes were bubbling and cheese got a little brown.
Cooking with Candi 