Comments on: Greek Style Shrimp

By: Greek Shrimp & Feta – Revisited

Greek Shrimp & Feta – Revisited — Mon, 07 Feb 2011 20:15:03 +0000

[...] time Carolyn’s parents came to visit, we cooked up a batch of Greek Shrimp with Feta. I had forgotten how good this dish is, so it was great to revisit it. It gets roasted in the oven, [...]

By: Luke

Luke — Wed, 02 Feb 2011 20:20:56 +0000

We actually just made this again recently…. it came out great! I had forgotten how good it is!

By: Andrea

Andrea — Sun, 23 Jan 2011 20:03:53 +0000

I made this today for dinner it was the most amazing dinner i ever had thanks to this recipe!

By: David

David — Tue, 12 Jan 2010 03:53:14 +0000

After step 2 (before you add the tomatoes) add shrimp and flame off with a quarter cup of cognac and a bit more of ouzo or any anise liquor. When flame is exhausted, add tomatoes and warm (do not overcook the shrimp!) Then put in a dish a la step 4. From the NYTimes International Cookbook of the early 1960s.

By: The Great Greek Yogurt Haiku Contest

The Great Greek Yogurt Haiku Contest — Sun, 24 May 2009 22:53:40 +0000

[...] it is also great for cooking. Use it instead of sour cream when making dips, or on top of Greek Shrimp with Feta. Add to StumbleUpon Add to Reddit Add to [...]

By: fred

fred — Sun, 02 Nov 2008 22:56:54 +0000

Another great way to serve this is to skip the oven part, cook white rice, put the rice in individual soup bowls (large shallow work better than small deep), spoon the tomato/shrimp mixture over the rice, and crumble the feta cheese over the top.

By: A Pretty Mess » Blog Archive » Cooking with Fresh Herbs: Greek Oregano

A Pretty Mess » Blog Archive » Cooking with Fresh Herbs: Greek Oregano — Thu, 14 Aug 2008 22:00:37 +0000

[...] Greek Meatballs with Tzatziki from Nook and Pantry Greek Style Chicken from The Leftover Queen Greek Style Shrimp from Cookography Chicken with Olives, Almonds, and Oregano from Cook (almost) Anything At Least [...]

By: Stainless Steel Cookware

Stainless Steel Cookware — Sun, 18 May 2008 22:50:01 +0000

Great idea! Im going to have my wife make this dish tonight.

By: Greek Style Shrimp, Part Duex

Greek Style Shrimp, Part Duex — Wed, 30 Apr 2008 01:32:48 +0000

[...] and I made the Greek Shrimp again last week. It came out really good this time too. I had a couple of thoughts on how to make [...]

By: lukekb

lukekb — Thu, 17 May 2007 03:14:19 +0000

Good question Nikki, I actually used dry white vermouth. I think I used the full amount even. I like cooking with it because you can keep the bottle open for about a month before it goes bad… unlike wine. That and it is cheap!

By: nikkipolani

nikkipolani — Wed, 09 May 2007 04:47:01 +0000

Looks wonderful! And not difficult. What wine did you use?

By: Cookography » Greek Style Shrimp, Part Duex

Cookography » Greek Style Shrimp, Part Duex — Wed, 02 May 2007 16:14:22 +0000

[...] Carolyn and I made the Greek Shrimp again last week. It came out really good this time too. I had a couple of thoughts on how to make it better though. It is probably best to add the parsley at the very in and stir it in off the heat. Most leafy herbs like parsley or cilantro, lose their “green” fresh taste if they are cooked for too long. Cooking for 30 minutes will kills their flavor. Also for a thicker sauce, try uncovering the pan for the last 10 minutes. It still came out great though, give this dish a try! [...]

By: Kim

Kim — Fri, 20 Apr 2007 19:33:21 +0000

I will be making this tonight! looks soooo good! Thanks Luca…