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: Mediterranean Shrimp Recipe
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| Mediterranean Recipes "1/4 cup olive oil or salad oil 3 tablespoons white wine vinegar 2 tablespoons finely chopped shallot (1 medium) 2 tablespoons snipped fresh oregano 1 teaspoon finely shredded lemon peel 1 tablespoon lemon juice 1/2 teaspoon salt 1 clove garlic, minced 1 pound frozen large cooked shrimp (with tails), thawed 4 ounces smoked provolone cheese, cut into 1/2-inch cubes, or crumbled feta cheese (1 cup) 1-1/2 cups grape tomatoes and/or yellow pear-shaped tomatoes 1/2 cup drained capers " "1. In a large resealable plastic bag combine oil, vinegar, shallot, oregano, lemon peel, lemon juice, salt, and garlic. Seal bag; mix marinade well. Set bag in a large bowl; add shrimp, cheese, tomatoes, and capers to marinade. Seal bag; marinate in the refrigerator for 2 to 6 hours, turning bag occasionally. 2. Chill 8 margarita glasses or small glass serving dishes in the refrigerator until ready to use. To serve, spoon shrimp mixture into chilled glasses. Makes 8 servings. 3. Cajun Shrimp: Prepare as above, except for the marinade, in a large resealable bag combine 1/4 cup lemon juice, 1/4 cup salad oil, 1-1/2 teaspoons Cajun seasoning, and 2 cloves garlic, minced. Omit provolone cheese and capers. Add 1 cup chopped red, yellow, and/or green sweet pepper and 3/4 cup sliced celery to the marinade with the shrimp. 4. Citrus Shrimp: Prepare as above, except for marinade, in a large resealable bag combine 1/2 cup grapefruit juice; 1/4 cup salad oil; 1 tablespoon honey; 2 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. 5. Quick & Easy Shrimp: Prepare as above, except for marinade, in a large resealable bag use 1 cup purchased Italian vinaigrette, or dried tomato vinaigrette. " Mediterranean Recipes "12 ounces linguine 1 tbs. olive oil 2 cloves garlic, minced 1 cup sliced fresh mushrooms 1 small zucchini, cut into 1/4-inch pieces 1 small yellow squash, cut into 1/4-inch pieces 1/4 tsp. red pepper flakes 1 lb. large shrimp, peeled and deveined 2 small plum tomatoes 1/2 cup kalamata olives, coarsely chopped 1-1/2 cups marinara sauce, heated " "1. Cook linguine in boiling salted water for 12 minutes. Drain and transfer to a large serving bowl. 2. Meanwhile, heat oil in a large skillet over medium heat. Cook garlic for 1 minute. Add mushrooms and cook for 3 minutes. Increase heat to medium-high; add zucchini, squash and red pepper flakes. Cook, stirring occasionally, for 3 minutes. 3. Add shrimp to skillet and cook for 3 minutes or until uniformly pink. Coarsely chop tomatoes; add to skillet along with olives and marinara. Warm through. Toss shrimp mixture with pasta in serving bowl. " | ||
