Best Shrimp Sates With Greek Garlic Sauce Recipes

GRILLED GREEK SHRIMP WITH TZATZIKI SAUCE

Steps:

• In a medium bowl, add the yogurt
• Zest the Lime and add it to the yogurt. Store the remaining zested lime in a sealed container in the fridge.
• Mince the 3 cloves garlic and store 2 for the shrimp in the fridge in a storage container until ready to use. Add the third 1 minced clove to the yogurt.
• Also finely chop the scallion and add that plus salt and pepper to the yogurt. Then mix the ingredients into the yogurt. Cover and store in the fridge.
• Using a grater on the medium grate size, grate the cucumber with the skin on. I like to grate right over a paper towel or clean towel so that you can squeeze the water out of the cucumber and can strain it out.
• Wrap the cucumber up in the towel and squeeze all of the water out. You can mix it with the yogurt mixture now if you are eating now, but if not, then I store the cucumber in a separate bowl lined with more towel to soak up any additional water.
• Preheat a large skillet. To a large mixing bowl, add the 2 cloves of minced garlic, olive oil, salt, and pepper.
• Take the shrimp out and make sure they are all cleaned. Add the shrimp to the Garlic mixture, the lightly mix to coat the shrimp completely. Right before you are ready to sear the shrimp, squeeze half of the lime over the shrimp and mix it around.
• To a preheated skillet, add the shrimp and spread them out into a single layer. Cook them for 3-5 minutes until the shrimp start to curl and turn pink around the edges.
• Then flip the shrimp over and cook the other side for another 3 minutes. To finish, squeeze the remaining half of lime over the shrimp, give them a stir, then turn off the heat.
• Finish the Tzatziki sauce by mixing the shredded cucumber to the yogurt and mix to combine. Serve with the shrimp and ENJOY!

BAKED GREEK SHRIMP WITH TOMATOES AND FETA

Steps:

• Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
• Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
• Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
• Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
• Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

GREEK-SPICED BAKED SHRIMP

Steps:

• Preheat oven to 375°F with rack in middle.
• Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.
• Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.

SHRIMP SATES WITH GREEK GARLIC SAUCE

Steps:

• Chop 2 garlic cloves coarse and in a bowl stir together with shrimp, rosemary, and 2 tablespoons oil. Marinate shrimp, covered and chilled, at least 1 hour and up to 24.
• Prepare grill.
• In a small bowl soak bread in 1/4 cup water 15 minutes and squeeze out excess water.
• Chop remaining 5 garlic cloves fine and in a food processor purée with almonds, bread, and salt to taste until fluffy and very smooth. With motor running add remaining 1/2 cup oil in a slow stream, blending until sauce is emulsified, and blend in lemon juice. Transfer dipping sauce to a small bowl.
• Thread 2 shrimp onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.
• Serve shrimp satés.