Just a reminder, below is a tiny little leave a reply or comment option and I’m trying to adjust it or move it to a more visible/prominent place on the page, but until then poke at it now and then for any questions or comments until I adjust or switch my blog theme…thanks, I love hearing from you! Also, there is a Print PDF option below the day’s post and you can choose that to print the current recipe with or without images and I would love to know if you have success in using that option. Moving right along now…
Menu planning seems to be a big deal these days and rightfully so and with the help of great store sites and viewable sales specials it is a bit easier to plan a week ahead of time using seasonal and sales ingredients. I have to meal plan and for the moment easier dishes are best for me to consider until I have both feet on the ground once again.
So my menu plan takes a list twist here and there from time to time mainly because I can’t get to what I need whether it be an ingredient or a specific pan, but I just juggle the list and move right along, I have found lately that I must review the plan before Michael leaves for work so he can round-up some unreachable or inaccessible top-shelf items…I’m not enthusiastic about adding a ladder to my can do right now and normally not at all excited about using one in general. So I begin my week with two meals that are on the list, but not necessarily in order, this is the second one that I just love!
I’ve made a few variations of the following dish and it is always a big crowd pleaser…from another Greek book that I have another version with tomatoes just as good so check out Foods of the Greek Islands as well.
Serves: 2-4 (I cut the original recipe in half)
4 1/2 pounds large shrimp, peeled and deveined leave tails on or not…Tessa suggests leaving the shell on, but remove the dark vein
1 1/2 tablespoons unsalted butter
2 tablespoon EVOO
10 large cloves of garlic, smashed and chopped
a few marinated artichoke halves (I like Trader Joe’s grilled marinated artichokes)
1/2 teaspoon Sriracha powder pepper
1/4 cup chopped parsley
16 ounces feta crumbled from a block of feta, not too fine a crumble
juice of 4 lemons and a few slices to sear along with the shrimp
salt & pepper
Spread about 1/4 of the butter in the bottom of a large heavy cast iron or enameled iron pot. Put 1/3 of the prawns on top, and sprinkle with some of the garlic, salt, and sprinkle a little of Sriracha pepper over.
Top with more butter. Repeat with two more layers, using half the remaining ingredients for each layer. (Sprinkle a little of Sriracha pepper over each layer)
Cook, shaking the pot from time to time, for about 7 minutes or until the prawns have all turned pink and the garlic is smelling very fragrant. Remove from the heat and uncover.
Crumble in the feta, sprinkle in the parsley, and pour in the juice from the lemons.
Cover again, return to the heat, and cook for another 2-3 minutes, shaking from time to time, until the feta starts to melt into the sauce.
Serve with a rustic Greek salad and grape focaccia