All posts tagged: shrimps recipe

shrimp, artichoke and feta pasta sauce

Shrimp, Artichoke and Feta Pasta Sauce

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Did you have a frantic Saturday? Are you dreaming of a glass of New Zealand sauvignon blanc and a quiet evening at home? If yes why not prepare some pasta with this easy and festive sauce? I found it in my mother-in-law’s handwritten recipe book and can see why this is one of my husband’s favourites. Just be cautious to use the most tender artichokes you can find, because otherwise they can destroy the dish (and give anybody a reason to complain…) Serves 4 500g linguine or other long pasta 500g  raw shelled frozen shrimps, very well defrosted 1/2 cup olive oil 1/2 tsp dried chilli flakes (optional) 4 cloves of garlic, minced 1 Tbsp ouzo 1 cup jarred marinated artichoke hearts in olive oil, drained and quartered 250g tomatoes, blanched, peeled and pureed (or grated canned tomatoes) 1/4 tsp sugar (optional, depending on the acidity of the tomatoes) 2 Tbsp parsley, finely chopped (plus some more for garnishing) 1 pinch of dried oregano 1 Tbsp lemon zest 1 cup feta cheese, cut in 1cm cubes sea salt and …

langoustine and shrimp giouvetsi

Shrimp and Langoustine Giouvetsi

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Giouvetsi is a typical Sunday dish. It is usually  beef cooked with orzo in a clay pot, and one of the horrors of my childhood. I could not stand the slippery texture of it, or the suspicious sense of ‘comfort’ it was supposed to convey. As a famous greek dish, giouvetsi is of course appreciated by many, but I, as a grown up never looked back or tried to compromise! So I was reluctant to try this ‘seafood’ giouvetsi, in one of our favourite seafood restaurants. It turned out however that this is a giouvetsi only by name; it tastes more like a risotto. We have tried to reverse- engineer the recipe and this is the variant we use. (Adapted from a recipe by Argiro Barbarigou) Serves 3-4 For the giouvetsi 500g langoustines or shrimps (or both), shelled and deveined 1/2 cup olive oil 1 carrot (80g), cut into small cubes 1 courgette (80g),cut into small cubes 1 onion (100g), cut into small cubes 1 garlic clove, finely sliced 1/2 cup dry white wine 2 tomatoes (200g), blanched, peeled …

Spicy Shrimps and feta gratin

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This is a recipe of my mother in law, who is an opiniated cook. When she cooks anything from the tradition of Smyrna she keeps to the letter of family recipes; there is only one way to prepare soutzoukakia or imam. Deviations are not acceptable: ‘why do the call it soutzoukakia if they add bread in the minced meat?’ There is always a hint of discredit in quotes like that. When the obligation of tradition does not apply, she lets her taste of spicy and well defined flavours prevail, as I hope you will find out in the following recipe.  500g shrimps shelled and deveined (fresh or frozen) 1 medium onion (about 120g), finely chopped 4 Tbsp olive oil 1/2 tsp dried chilli flakes 6 Tbsp parsley, finely chopped ( plus 1 Tbsp for the garnish) 1 tsp mustard powder 2 garlic cloves, finely chopped 1/2 cup dry white wine 1 tsp brown sugar 1,5 cup feta, crumbled Serves 4 as a starter or 2 as a main dish. Preheat the oven to 200ºC. Heat 2 Tbsp …