Preparing Shrimp Scampi, Greek-Style

 / By Lazydays - Family
The key to cooking shrimp is to watch them closely so they don’t get overcooked. Shrimp are done and ready to eat when they are opaque in color. The heat from the pan will continue to cook the shrimp a bit more once it is taken off the stove.

An Easy Recipe for Serving Two People

Rewritten by Joseph Garnett, Jr. - From the Archives

December 2, 2015

The key to cooking shrimp is to watch them closely so they don’t get overcooked. Shrimp are done and ready to eat when they are opaque in color. The heat from the pan will continue to cook the shrimp a bit more once it is taken off the stove.

Here’s what you will need for a tasty meal.

1) Get one pound of large peeled shrimp. Deveined is the way to go. Tails are okay. 2) One-quarter cup of extra virgin oil to add more flavor. 3) Four large garlic cloves that are finely minced. You can use more or less to your liking. 4) One-eighth teaspoon of red pepper flakes, if you like a little spice. 5) One-half of a chopped red onion. 6) Cut 12 pitted kalamata olives in half. 7) One large tomato that’s diced. 8) one-eighth teaspoon of salt. 8) One quarter teaspoon of freshly ground pepper. 9) One-half of a small lemon squeezed over a dish. 10) Four ounces of feta cheese. Feel free to add two more ounces if your taste desires. 11) Orzo pasta – please follow the package directions.

Over very low heat, use a large sauté pan. Add in the olive oil, garlic and red pepper flakes. Mix in the shrimp and tomatoes along with salt, pepper and sauté until the shrimp is opaque. This will only take a few minutes. So don’t go too far. You don’t want to overcook the shrimp. Add the rest of the garlic and then squeeze lemon over the shrimp mixture. Now, you can crumple the feta cheese into the pan and then remove the pan from the heat.

After the Orzo has been prepared, place the shrimp over a bed of the orzo and add the rest of the feta cheese to cover the dish. Your masterpiece is now complete and will taste great served with toasted pitas.

Staci Backauskas, RV culinary expert

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