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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 put potatoes in your moussaka?

My family has never made moussaka with potatoes, so I always grew up thinking of it as layers of eggplant, meat sauce, and béchamel. Recently, though, I had moussaka at a restaurant that included a layer of potatoes, and I absolutely loved it.

The potatoes gave it a little more substance and seemed to soak up some of the flavors from the meat sauce. It made the whole dish feel even more comforting without taking away from the eggplant.

Now I’m curious about how common this is in Greece and in Greek families. Is adding potatoes considered traditional in certain regions, or is it simply one of those variations that depends on the household?

If you make moussaka at home, do you include potatoes? And if you do, do you use them along with eggplant or in place of some of it?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

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?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

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I’ve been cooking more traditional Greek food at home lately, and one thing I’m still trying to get right is oven-roasted lamb. I love the flavor, especially with garlic, lemon, oregano, and potatoes, but sometimes the meat comes out a little drier than I’d like.

For those of you who make lamb regularly, how do you keep it tender and juicy in the oven? Do you cover it for part of the cooking time, add water or broth to the pan, or cook it slowly at a lower temperature?

I’m also wondering if the cut makes a big difference. I usually see leg of lamb used, but would shoulder be more forgiving for a long roast?

I’d like to get that really tender Greek-style lamb that practically falls apart. Any tips on temperature, cooking time, marinades, or resting the meat would be appreciated.
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