Oranges on a
Blue Table
Meis, Georges
Buy this Art Print at AllPosters.com

La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Craig Claiborne's Garides mi Feta

"Cooking is at once one of the simplest and most gratifying
of the arts, but to cook well one must love and respect food."
~ Craig Claiborne

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Greek Isles, Santorini II
Meis, Georges
Buy this Art Print at AllPosters.com

Garides mi Feta
(Shrimp Baked with Feta Cheese)
A Feast Made for Laughter (A Memoir with Recipes)
by Craig Claiborne, 1982, Doubleday

Out of Print, Used & Rare

This recipe is included in the collection considered by Craig Claiborne
to be the 100 best – out of more than 8000 – to have appeared during
his quarter-century tenure as New York Times Food Editor.

Yield: 4 servings

3 cups imported Italian plum tomatoes
1 pound (about 24) shrimp
1/4 cup olive oil
1 teaspoon finely chopped garlic
1/4 cup fresh fish broth [stock] or bottled clam juice
1 teaspoon crushed dried oregano
1 teaspoon dried hot red pepper flakes
2 tablespoons drained capers
Salt and freshly ground pepper
3 tablespoons butter
1/4 pound feta cheese
1/4 cup ouzo, optional, a Greek anise-flavored liqueur
widely available in wine and spirits shops

1. Preheat the oven to 350 degrees [F.]
2. Put the tomatoes in a saucepan and cook until reduced to about 2
cups. Stir often to prevent burning and sticking.
3. Shell and devein the shrimp and set aside.
4. Heat the olive oil in another saucepan or deep skillet and add the garlic, stirring. Add the tomatoes, using a rubber spatula to scrape them out.
5. Add the fish broth, oregano, pepper flakes, capers, and salt and pepper
to taste.
6. Heat the butter in a heavy saucepan or skillet and cook the shrimp
briefly, less than 1 minute, stirring and turning them until they turn pink.
7. Spoon equal portions of half the sauce into four individual baking dishes
and arrange 6 shrimp plus equal amounts of the butter in which they
cooked in each dish. Spoon remaining sauce over the shrimp.
8. Crumble the cheese and scatter it over all. Place the dishes in the oven
and bake for 10 to 15 minutes, or until bubbling hot.
9. Remove the dishes from the oven and sprinkle each dish with 1
tablespoon ouzo, if desired, and ignite it. Serve immediately.
 

Index - Seafood Recipe Archives
Index - Craig Claiborne Recipes
Index - Fish Recipe Archives
Recipe Archives Index