Garlic Shrimp Greek Style in 30 min | Christine Cushing

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Published 2016-11-27

This is a lightning quick 30 min seafood dish that embodies all the flavours of the spectacular island of Santorini plus a little Feta cheese from the north of Greece all in perfect balance. I show you how to easily peel and devein shrimp then cook them quickly with some fresh tomatoes and herbs. The result? A mouthwatering seafood recipe all in less than 30 minutes. FULL RECIPE BELOW.

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RECIPE: GARLIC SHRIMP GREEK STYLE IN 30 min

1/2 lb. shelled, deveined shrimp (raw, medium)(225 gm) tail on
grated zest of 1 lemon
Grated zest of 1 orange
2 tbsp. olive oil (25 ml)
2 cloves garlic, thinly sliced
¼ cup sliced grape tomatoes (50ml)
Handful capers
Sea salt and cracked black pepper to taste
Splash dry white wine
¼ cup Shrimp stock, optional (50 ml)
fresh chopped dill for garnish
2 oz. Feta cheese, crumbled (60 ml)

In a medium bowl, combine the shrimp and grated lemon and orange zest with salt and pepper. Toss to combine.

Heat dry pan on high. When hot, add olive oil and shrimp. Toss for 1 minute on high heat. Reduce to medium, add the capers, garlic and tomatoes. Toss gently and reduce to medium heat.

Deglaze with white wine and add shrimp stock and reduce for 1 minute, to develop flavour and finish cooking shrimp. Sprinkle with feta and dill. Remove from heat immediately and toss.

Serve in a small platter

Serves 4

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All Comments (21)

@greggernst3023 3 years ago

Holy cow - these shrimp took me back to summer on the island of Symi! These shrimp are super easy and absolutely delicious. I threw in a mild dried Chili pepper and some slivered fennel, and was a bit more generous with the capers. It it’s the dill that really makes this dish hum! This will be fantastic this summer on the deck! Make this!
@dianahernandez1016 1 year ago

Thank you Christine.
@reshmarahman8710 4 years ago

I thank God for having you to learn so wonderful dishes from you so completely! Its amazing. I really am getting to learn cooking!
@SorrentoShore 3 years ago

YuuuMMO! Out of the park again! I will have to do this dish. The stock from the shrimp shells; great idea for depth of flavor. Cheers !
@patriciatreslove4449 5 years ago

Thank you for explaining the vein thing, so glad you cleared that one up.
@athinna1 7 months ago

made this very delicious definitely a keeper recipe
@jsteve91666 5 years ago

Lord that looks bomb.
@nelson3495 5 years ago

Bravo! I cook the same way and with the same ingredients.
@henriettagarcia1082 5 years ago

Thank you so much for sharing ♡ I'm going to try this....
@mrmets7216 3 years ago

I made this, so simple and so delicious thanks Christine
@TheAgentbosko 6 years ago

Delicious recipe and so easy to make
@jamesrsennema547 7 years ago

Yes, videos on the velouté and hollandaise sauces would also be great. Thanks, James
@eggjoe122 5 years ago

I'm drooling. Looks so delicious! Thank you!
@ctiling9058 1 year ago

love your shirt and shrimp looks delicious
@WithJann 5 years ago

Amazing idea that i found again! Thank you for sharing..surely will try it myself..
@fatimamendes5341 5 years ago

Fantastic ma'am 💛
@L2THEC1 5 years ago

Awesome
@ranjansaha7511 5 years ago

yummy mouth watering
@LaSopRAWna 5 years ago

Guess who made your Greek Shrimp recipe today for 13 stock brokers? ME!! They L..O..V..E..D it!! It just so happened i had dill weed, and capers, so i was like YES, i'm making it!!! I marinated the shrimp in the orange and lemon zest in beautiful big long zests, olive oil, salt and pepper. I sauteed the garlic. i was in danger of overcooking the shrimp so i pulled out the ones that looked done and added them back in later. i only had the small capers so used those, they worked out great. i boiled down the shrimp shell juice too! i didn't have any white wine so i used marsala wine and added it to the shrimp shell water which worked fine. when i added the shrimp shell juice into the dish, it lacked a little brightness, so i added lemon juice at the end of cooking. Worked great! i didn't even have a spare minute to cut up the colorful baby tomatoes so i just threw 1.5 containers of them into the food processor with the s blade...with the dillweed...for a quick pulse chop and threw it in with the cooking shrimp. When everything was said and done, I crumbled some feta over top. Oh my, this is a winner, they flipped!
@misottovoce 1 year ago

I have made your recipe now several times...such a hit and now my very favourite way to cook these. I can get wild caught from Argentinia (I live in Spain). Thanks again...and oh yes...that citrus zest and your reduction 'secret' are absolute tops!