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Advice on how to make Greek style Shrimp

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ssherie_

ssherie_

Active member
What’s a tasty greek shrimp dish? I’m looking for something that’s a crowd pleaser for a small get together this weekend.
 
I would toss the shrimp in a ladolemono (Greek oil and lemon dressing) and then either grill them or sauté them. Here's a recipe for the grilled version. https://www.greekboston.com/food/shrimp-kabobs-recipe/

I want to add that you shouldn't marinate it more than an hour because the acid from the lemon will cook the shrimp. One hour is perfect, though.
 
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The best shrimp dish i’ve come across is shrimp youvetsi. It’s shrimp in a red sauce with orzo, I love it! This is a recipe I found on google: https://www.kalofagas.ca/2015/03/21/shrimp-giouvetsi-γαρίδες-γιουβέτσι/
 
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I love doing a classic and simple seafood pasta with some fresh tomato sauce. So tasty :)

shrimp.jpg
 
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Shrimp saganaki with feta, tomatoes and small Greek chilli peppers is a great appetizer. In my own version I use leftovers (if any) on linguini pasta and fresh parsley on top of it.
 
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ssherie_ said:
What’s a tasty greek shrimp dish? I’m looking for something that’s a crowd pleaser for a small get together this weekend.
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I do agree with prawn pasta , orzoto etc. But let’s not forget the absolutely delicious “saganaki”with ouzo , white wine,fresh roasted tomato sauce , star anise, oregano, parsley etc gratin with feta cheese! Absolutely delicious.
 
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Ilias Arsenis said:
I do agree with prawn pasta , orzoto etc. But let’s not forget the absolutely delicious “saganaki”with ouzo , white wine,fresh roasted tomato sauce , star anise, oregano, parsley etc gratin with feta cheese! Absolutely delicious.
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Ughhhh I LOVE shrimp saganki
 
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Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

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I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

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How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

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