Category: Feta

Shrimp and Feta Vermicelli

Basil, Feta, Garlic, Main Dishes, Pasta, Shrimp

Live from beautiful Grayton Beach… a great recipe for a quick pasta for a large group.  We have been in Grayton Beach, Florida since Saturday and tonight was Mom’s night to make dinner and she made this tasty pasta dish. 

Nice easy dinner

 

the chef hard at work

 

the chef harder at work 🙂
tomato sauce in a red bowl

yeay vacation

Shrimp and Feta Vermicelli

XXXX via Linda Holzheimer

  •  1 pound unpeeled medium-size fresh shrimp – peeled
  • 1/8 t. dried crushed red pepper
  • 1/4 cup olive oil, divided
  • 1 cup (4 ounces) crumbled feta cheese
  • 2 cloves garlic, crushed
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 1/4 cup dry white wine
  • 2 t. chopped fresh basil or 3/4 t. dried basil
  • 1 1/2 t. chopped fresh oregano or 1/2 t. dried oregano
  • 1/4 t. salt
  • 1/4 t. pepper
  • 8 0z. dried vermicelli, cooked
  • chopped fresh basil for garnish

Saute shrimp and red pepper in 2 T. oil in a large skillet for just a few minutes until slightly pink.  Arrange shrimp in a greased 11 x 7 baking dish; sprinkle with feta cheese and set aside.

Add remaining 2 T. oild to skillet’ ccok garlic over medium heat 1 minute.  Add tomatoes and jice’ cook 1 minure.  Stir in wince and next 4 ingredients; simmer uncvored, 10 minutes.  Spoon tomato mixture over shirmp.  Baek, uncovered at 400 degrees for 10 minutes.  Serve over cooked vermicellie.  Garnish.  Yield 3 servings.

Sophie on the beach after dinner

Orzo Salad

Artichoke, Feta, Olive, Orzo, Tomatoes

Mix:

  • 8 ounces cooked orzo – al dente
  • 1 medium cucumber chopped in pieces
  • 4 ounces feta cheese, crumbled
  • 1/2 cup black olives
  • 1/2 cup green olives
  • 2 large tomatoes chopped
  • 1/4 cup olive oil
  • artichoke hearts if you want too

Dressing:

  • 1 T. fresh chopped parsley
  • 1 clove minced garlic
  • 1 T. dried oregano
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/4 cup white vinegar

Pour over salad and refrigerate for several hours before serving

Armenian Bean Salad

Feta, Salad, Tomatoes

Ellen Bottiny

The best salad on the 4th of July Table

  • 1 15 oz. can red kidney beans, drained
  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 small onion chopped
  • 1 small green pepper, chopped
  • ½ cup finely chopped parsley
  • 16 cherry tomatoes

vinaigrette:

  • ½ cup olive oil
  • 1 ½ T red wine vinegar
  • 1 ½ t Dijon mustard
  • 1 ½ t salt
  • 1 ½ t lemon juice
  • ½ t confectioner’s sugar
  • ¼ to ½ lb. Feta cheese

Combine all ingredients (except cheese) and refrigerate.  Bring to room temperature and sprinkle with cheese.