Shrimp Appetizer with Feta and Mint

Shrimp with Feta and Mint

Recipe courtesy of Kitchen Revelry (St. Martin’s Press, 2013), by Ali Lartin

Ingredients

• 1/4 cup dry white wine
• Juice from 1 lemon
• 1 Tbs. plus 5 Tbs. extra virgin olive oil, divided
• 24 large shrimp (about 1¼ pounds), peeled, deveined, with tails attached
• 1 cup fresh mint leaves, loosely packed
• ½ cup feta cheese, crumbled
• 4 limes, halved
• Sourdough baguette
• Sea salt and freshly ground black pepper, to taste

Directions

1. Pour wine, lemon juice, and 1 Tbs. olive oil in a large skillet and bring to a boil over high heat. Reduce heat so mixture is at a simmer.
2. Working in batches, add eight shrimp at a time to cooking liquid and simmer for about 4 minutes, turning after 2 minutes. When shrimp is done, it will have turned a bright pink. Be careful not to overcook.
3. Transfer shrimp to a bowl with a slotted spoon. Set aside the cooking liquid. Let shrimp cool for 5 minutes. Cover and refrigerate for one hour.
4. Place reserved cooking liquid in a small bowl and refrigerate.
5. To serve, scatter the mint on a large platter. Arrange shrimp on mint and sprinkle with feta cheese. Squeeze juice from the limes over shrimp and drizzle with remaining olive oil and cooled cooking liquid. Toss lightly to mix flavors. Place the baguette around the shrimp, and give the dish a dash of salt and a couple of twists of freshly cracked pepper.

Yield: 6 servings

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Awesome BBQ Shrimp - June 6, 2011

Fellow Foodies,

Here is another installment in our series of Great Food Adventures.

One of the awesome recipes my family and friends love me to make is BBQ Shrimp.  This recipe is adapted from Pascal Manale's New Orleans Restaurant.  This is spicy and delicious  and very addicting. The good news also is that you can prepare it in about 30 minutes.  You must try this dish!!


Ingredients

3 slices of bacon, chopped
1/2 lb of butter
2 TBS of Dijon Mustard (I like Grey Poupon for this)
1 1/2 TSP Chili Powder
1/4 TSP Basil
1/4 TSP Oregano
1/4 TSP Thyme
1 TSP Coarse Black Pepper
3 cloves of Garlic, crushed
2 TBS Crab Boil Seasoning
1/2 TSP Tabasco
1 - 1/2 lbs of Shrimp ( I prefer to shell and clean the shrimp)

Cooking Instructions

In a sauce or skillet pan, cook the chopped bacon until clear.  Then add all the other ingredients but the shrimp and simmer for about 5 minutes.  The aroma is intoxicating.

Pat down the shrimp and then place in a open baking dish, and pour the sauce over the shrimp.   Stir to coat all the shrimp. Bake in a 375 degree oven for 20 minutes or until the shrimp are done. (don"t over cook this).  After10 minutes in the oven stir and re-coat the shrimp.

When done, serve with crusty french bread so that you can sop up the marvelous sauce.

Good Eating!!

Memphis Food Guy

PS. Let me know how you like the recipe.