Greek-Style Scampi

[JodiL]

Hi all, I just made this recipe last night after seeing it in about 3 different CL magazines/books. I thought it was pretty good, but the "lightened up" reader recipe from a couple of months ago was even better. That one used white wine and diced roma tomatoes. Did anyone else have the same thought?

[TraceyK]

Are you referring to the Baked Shrimp with Feta from the June 2000 issue?

[JodiL]

Tracey, I don't have my magazines with me, but I think that's what it was called. It had shrimp, feta, diced roma tomatoes and white wine (among other things) served over pasa. I guess I was a little disappointed with the shrimp scampi recipe in the September '00 issue. I've seen it over and over in the CL "best recipes" lists and frankly I thought the reader recipe was better. I was just curious what everyone else thought... http://www.cookinglight.com/bbs/smile.gif

[CLustik]

I have made both the Greek Style Scampi and the Shrimp Feta recipe. We enjoyed them both and were not disappointed at all. I viewed them both as different recipes, not similar versions of the same.

[kendra]

I made the Greek Scampi and it was much better the next day as leftovers, but still very good freshly made.

[Donna P]

We had the Greek Scampi from CL Complete for dinner on Saturday and we loved it. I did use fresh tomatoes. After looking at the so-so reviews for this I was surprised. Now I have to track down the other two recipes and try them for comparison. I found the Basil Shrimp With Festa and Orzo, now I am searching for the Baked Shrimp with Feta Cheese.

[vbak]

Donna P When you find those recipes, would you mind sharing them? They sound fabulous!! Vicky

[Irene Bartlett]

You're absolutely right. I made the lightened version several times and I tried the one from CL complete once to have a change. We liked the lightened version better. It's more spicy, more ............ well it's just better !:D

[Angela]

The Basil Shrimp with Feta and Orzo is absolutely delicious! My boyfreind said it tasted like a restaurant meal. It was a very easy meal to prepare and clean up since it is baked in a Reynold's wrap aluminum bag. I'd post it, but I'm at work (though it's obvious I'm not working :D)

[Kerri]

I also loved the Bake Shrimp with Feta. I didn't even bother with the Greek Scampi because it just seemed a lot more complicated. As for the Basil Shrimp with Orzo, I did try that one and I didn't like it as much. I might need to try that one again.

[Donna P]

Here is the Basil Shrimp With Feta and Orzo. I did a search and could not find the recipe for Baked Shrimp with Feta Cheese - is it a different recipe? Would somebody please post it? Thanks.

Basil Shrimp With Feta and Orzo


1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil

Directions.
1. Preheat oven to 450 degrees.

2. Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.

3. Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450 degrees for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Yield: 2 servings (serving size: 1 cup orzo and about 5 ounces shrimp).

[lanie]

Loved the Basil Shrimp with Orzo - have made it many times, I do not use the bags as, of course, they are not available here in TO, but sprayed corningware works just fine.

Tried a search for the Baked Shrimp with Feta, nothing coming up, would anyone happen to have it to post?

Thanks

Elaine :o

[sneezles]

OK, I have this recipe and the CL one (but I'd have to type the whole thing) and as soon as I do Grace will be here with her CookPac copy so until she arrives, I'll offer this one:



Shrimp WIth Feta In Casserole

Serving Size : 6


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds medium shrimp -- peeled and deveined
3 tablespoons fresh lemon juice
3 tbs olive oil
1 large garlic clove -- minced
12 green onions -- finely chopped
1 stalk celery -- finely chopped
2 tablespoons finely chopped fresh parsley
3 medium ripe tomatoes -- peeled and chopped
1 large ripe tomato -- peeled and chopped
1 cup bottled clam juice
salt and freshly ground pepper -- to taste
1 tablespoon minced fresh oregano
1/2 cup dry white wine
1 1/2 cups feta cheese -- crumbled

Preheat oven to 400 degrees. Place shrimp in a bowl and pour lemon juice over top; set aside. In a skillet over medium-high heat, warm 2 tbs oil. Add garlic, onions, celery, parsley, and chopped tomatoes; cook until onions are soft (4 or 5 minutes). Reduce heat and simmer, uncovered, 20 minutes. Add clam juice and simmer 5 minutes longer. Season with salt and pepper; remove from heat. In a second skillet over medium-high heat, melt 1 tbs olive oil. Add shrimp and saute just until they turn pink (about 1 minute). Remove from heat. Pour tomato mixture into a casserole. Place whole tomato in center of dish and surround evenly with sauteed shrimp. Sprinkle oregano over entire casserole, then drizzle wine over and around shrimp. Sprinkle feta over shrimp and tomato centerpiece. Bake until cheese melts (about 15 minutes).


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NOTES : To serve, carefully lift out shrimp with spatula so that melted feta stays intact and place on individual serving plates. Spoon some sauce from casserole alongside. Cut tomato in sixths and serve as a garnish. Yield: 6 servings.