I am thinking about inviting Nia Vardalos over for a dinner of Baked Shrimp and Feta. Oh, I am sure the screenwriter and actor is a bit busy this weekend with the opening of her Big Fat Greek Wedding 2, but this delicious dish might just lure her away from the bright lights for an hour or so.
With the sequel to the original 2002 movie on our minds, the Sunday Supper tastemakers have been in their kitchens this week testing the limits of Greek cuisine. Some have held steadfast to tradition — and there are a lot of traditional Greek dishes — and some have had reshaped classic Mediterranean flavors into something all together new. Gyro Meatballs with Lemon Rice from Casa de Crews, anyone?
Tonight everyone is Greek during our weekly 7 p.m. ET live Twitter chat. Pour a glass of retsina, or maybe ouzo if you dare, and join us.
For my Greek-inspired recipe, I leaned heavily on Greek flavors and played with a Cooking Light recipe for Baked Shrimp and Feta. There is some room for interpretation here, but I always make a dish exactly as the recipe outlines the first time. Then I start playing. So, I offer it here in its original form but know that I often add more wine and delete the clam juice since it only calls for 1 tablespoon. When I have done that, I am left to figure out what else to do with the rest of the bottle. Without a plan, it goes to waste.
The recipe calls for canned diced tomatoes and I like to use a fire-roasted variety that’s punched up with garlic. More flavor, more better.
I like this recipe for the ease of preparation, and because it’s so flavorful and pretty. I have served it with rice and orzo, both with lemon zest and sliced scallions mixed in. The savory broth begs for hunks of bread to soak it up. This time around, we had it with a green salad laced with red tomatoes, cucumber, red onions and Kalamata olives powered by a Greek salad vinaigrette.
Resist the urge to cook the shrimp in the skillet before transferring the mixture to the oven. Just stir them in and then move the mixture to the baking dish (or cook in an oven-proof skillet). Overcooked shrimp is dry and rubbery. I finish the dish with a couple of minutes under the red-hot broiler to get the feta brown and bubbly. Scatter the chopped parsley over the top when it comes out of the oven and serve immediately.
This is a dish even the Greek gods and goddesses would like. Scroll down for recipe and the rest of the week’s Greek-inspired recipes.
- 1 tablespoon fresh lemon juice
- 1½ pounds large shrimp, peeled and deveined
- Cooking spray
- 1 teaspoon olive oil
- ½ cup chopped onion
- 1 garlic clove, minced
- 2 tablespoons bottled clam juice
- 1 tablespoon white wine
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- 1 (14.5-ounce) can diced tomatoes, drained
- ½ cup (2 ounces) crumbled feta cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- Preheat oven to 450°.
- Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.
- Orzo with fresh herbs: Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with ¼ cup chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon extra-virgin olive oil, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper.
Here’s a look at this week’s recipes. Opa!
- Greek Salad (Horiatiki Salata) by Angels Home Sweet Homestead
- Greek-Style Sliders with Feta Aioli by Grumpy’s Honeybunch
- Kalamata Phyllo Cigars with Whipped Feta by Pook’s Pantry
- Rosemary and Olive Grissini by What Smells So Good?
- Socca Pizza with Spinach, Roasted Tomatoes, Kalamata Olives, and Feta by The Wimpy Vegetarian
- Spanakopita Bites by My Imperfect Kitchen
- Tiropitas (Greek Cheese Triangles ) by Moore or Less Cooking
- Tyropita Appetizer Bites by The Freshman Cook
- Avgolemono Chicken Zoodle Soup by Cupcakes & Kale Chips
- Quick and Easy Greek Avgolemono Soup by Confessions of a Cooking Diva
- Shrimp Avgolemono with Spinach by Monica’s Table
- Vegetarian Magiritsa (Greek Easter Soup) by Palatable Pastime
- Baklava French Toast with Cinnamon Honey Syrup by A Mind Full Mom
Greek Main Dishes:
- Brizola (Greek-style Pork Chops) by Cindy’s Recipes and Writings
- Chicken Greek Salad Flatbread by Family Foodie
- Greek Chirashi Sushi by NinjaBaker
- Greek Breakfast Wraps by Brunch-n-Bites
- Greek Meatball Salad by Magnolia Days
- Gyro Meatballs with Lemon Rice by Casa de Crews
- Kotopita (Greek Chicken Pie) by Curious Cuisiniere
- Mediterranean Meatball Gyro Sandwich by Life Tastes Good
- Slow-Cooked Lamb Shoulder with Roasted Vegetables by Food Lust People Love
- Souvlaki Chicken Wraps with Homemade Tzatziki by The Crumby Cupcake
- Youvetsi (Greek beef or lamb and orzo stew) by Caroline’s Cooking
Greek Side Dishes:
- Greek-style rice salad by Pine Needles In My Salad
- Greek Zucchini Fritters by Hezzi-D’s Books and Cooks
- Homemade Tzatziki Sauce by Cosmopolitan Cornbread
- Spanakorizo by Feeding Big and More
- Chocolate Baklava by The Chef Next Door
- Greek Lemon Cake by That Skinny Chick Can Bake
- Greek Spice Cake by Our Good Life
- Greek Walnut Cake by Pies and Plots
- Greek Wedding Cookies – Kourabiethes/Kourabiedes by La Bella Vita Cucina
- Loukoumades – Greek Donuts by The TipToe Fairy
- Loukoumades (Greek honey fritters) by The Redhead Baker
- Ouzito: The Greek Mojito by Hardly A Goddess
Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement
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