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Categories:
shrimp salt vinegar garlic tomato olive oil black pepper cayenne pepper ground cumin tarragon oregano kalamata olives capers Feta cheese lemon juice ouzo lemons
Viewed: 35 - Published at: a year agoIngredients
- 3/4 lb large shrimp, shell and tail removed, deveined, cut lengthwise slightly (12 pieces)
- 1/2 teaspoon salt (or less optional)
- 2 teaspoons vinegar
- 6 garlic cloves, chopped finely
- 1/2 cup chopped tomato, chopped finely
- 3 tablespoons olive oil
- 1 teaspoon black pepper (peppercorns ground fine)
- 1/4 teaspoon cayenne pepper (or less optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried tarragon
- 2 tablespoons dried oregano
- 4 tablespoons kalamata olives, pits removed and coarsely chopped
- 2 tablespoons capers
- 4 tablespoons feta cheese, crumbled
- 4 tablespoons lemon juice
- 1 teaspoon ouzo (optional)
- 2 lemons, cut up into wedges
Method
- Place cleaned shrimp in a mixing bowl, add 1/2 teaspoon salt, vinegar and toss.
- Make a spice mixture of; 1/2 teaspoon salt, black pepper, cayenne pepper, ground cumin, tarragon, 1 tablespoon of oregano; set aside.
- On individual plates place some chopped up olives, capers, crumbled feta cheese and lemon wedges on the side.
- Place 3 tablespoons olive oil in a pan, when slightly hot add garlic and chopped tomatoes; Stir for about 30 seconds until garlic smell is released.
- Add shrimp to pan, sprinkle on top of each shrimp part of the spice mixture; When shrimps starts to turn pink, turn them over (only once) and fry second side; add the balance of spice mixture to the top of the shrimp; put some of the garlic/tomato from the pan on top as well; When shrimp on second side appears pink, sprinkle with a generous amount of dry oregano on each shrimp. Place shrimp on top of chopped olives, capers, feta cheese in individual plates.
- From the pan scrap up the tomatoes and spices (add 1-2 tablespoons of water to make it moist). Then add on top and on sides of the shrimps.
- Add some lemon juice to each shrimp and a very tiny amount of ouzo(option).
- Serve and enjoy!
- Note:
- a) MAKE SURE YOU DO NOT OVERCOOK THE SHRIMP!
- b) This recipe was submitted for the RSC#7 contest. I want to thank everyone for their reviews. I have since then modified the recipe to reflect people's comments, for a better recipe!
