| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Shrimp Tourkolimano |
 |
| Shrimp Tourkolimano is one of my favorite Greek dishes. I often order it when I go out for Greek food. This is my interpretation of that dish.
While I believe deveining shrimp is simply a matter of personal preference, I like to apply that method here. In fact, I slice into the back of the shrimp a little more deeply than is necessary for deveining. The cut shrimp will curl under itself when it is cooked and the two cut sides will open like a flower, making for a lovely presentation. Ingredients 3 pounds raw large shrimp; shelled [leave tail on]; deveined 1/4 cup fresh lemon juice 1 stick unsalted butter, cut into pieces 2 cloves garlic, finely chopped 3 large tomatoes; peeled, seeded, rough chopped 1 1/4 teaspoons Mediterranean oregano coarse salt freshly ground black pepper 1 lb traditional Feta cheese, crumbled Method Sprinkle shrimp with lemon juice and set aside. Melt butter in large skillet. Add garlic, sauté; add chopped tomato, cook 3 to 4 minutes. Add shrimp. Season with oregano, salt and pepper to taste. Turn shrimp frequently, sautéing until pink. Add Feta cheese; stir lightly to melt. Use tongs to carefully remove shrimp to serving platter. Spoon tomato-cheese mixture over shrimp. Garnish with fresh chopped parsley or fresh sprigs of Mediterranean oregano. Serve with crusty bread. |