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| 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.
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.