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ssherie_

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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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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 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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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.
Ughhhh I LOVE shrimp saganki
 

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

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?

What Greek Foods Do You Start Craving in the Fall?

I've been thinking more about seasonal eating lately, especially from a Greek perspective. Summer Greek food feels so naturally tied to the season with tomatoes, zucchini, eggplant, fresh herbs, grilled foods, and plenty of fruit. But once the weather starts cooling down, I find myself wondering what traditional Greek foods really feel like fall.

Are there certain dishes you start making as soon as September or October arrives? I'm thinking of foods like fasolada, giouvetsi, trahana soup, baked dishes, savory pies, and recipes using apples, grapes, walnuts, chestnuts, pumpkin, or other fall ingredients.

I'd especially love to hear about foods that were seasonal in your family rather than dishes you ate year-round. Were there certain meals your yiayia or parents always started making when the weather changed?

What Greek foods make you think, "Okay, fall is officially here"?
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