Herbed Shrimp And Feta Casserole Recipes

Steps:

• Preheat oven to 250°F. Using a mortar and pestle, grind together lemon zest, 3/4 teaspoon salt, saffron, and sugar. Add lemon juice and let stand 5 minutes. Add garlic; mash to a paste. Mash in herbs, then 2 tablespoons oil.
• In a bowl, toss shrimp with herb mixture; let stand 15 minutes. Arrange shrimp and feta in a shallow ovenproof dish just large enough to hold them snugly. Pour remaining 1/2 cup oil over top. Bake, spooning oil over shrimp occasionally, until shrimp are pink and cooked through, 25 to 30 minutes. Serve with more parsley and bread.

Steps:

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
• Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

Steps:

• Set oven to 350 degrees.
• Butter an 8" x 12" baking dish.
• In a bowl, blend eggs, milk, yogurt Feta, Swiss cheese, parsley, basil, oregano and garlic.
• Spread half the pasta over bottom of baking dish.
• Cover with salsa.
• Add half the shrimp.
• Spread remaining pasta over shrimp.
• Pour and spread egg mixture over pasta.
• Add remaining shrimp; top with mozzarella cheese.
• Bake 30 minutes.
• Remove from oven, and let stand 20 minutes before serving.

Steps:

• Warm the olive oil over medium-low heat in a skillet;
• cook the onion, garlic and red pepper flakes in the oil until the onion is translucent.
• Stir in the tomatoes, olives, capers and oregano; raise the heat just until the mixture rebring just to a boil; cover the pan, reduce the heat to medium-low, and simmer for 20 minutes.
• Add the ouzo, basil leaves and shrimp, then immediately spoon the mixture into four shallow individual casseroles.
• Top each casserole with crumbled feta and place them under the broiler until the shrimp are just pink and the cheese is browned, about 7 minutes.
• Sprinkle with minced parsley and serve immediately with hot crusty bread for dipping.