Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, April 19, 2009

Shrimp-Feta Cheese Saute

(Beyaz Peynirli Karides Sote)

Shrimp-Feta Cheese Saute
250 g frozen, peeled and de-veined, thawed shrimp
2 tbsp butter
1 medium onion, finely copped
1/2 tsp salt
Black pepper
2 garlic cloves, minced
1 pinch crushed pepper
1 cup diced tomato, canned
1/2 cup feta cheese, cut in bite size cubes
1/2 tsp oregano

1 tsp lemon zest
1 tbsp parsley, finely chopped

Saute the onion with butter and salt on medium heat. When the colour starts to turn, add the garlic. When the smell of garlic comes out, add the tomato, black pepper and crushed pepper. Turn the heat down to low, cover on and cook for about 20 minutes.

Add the shrimp, feta cheese and oregano, and cook more for about 6-7 minutes, then turn the heat off. Place the dish on a serving dish. Sprinkle parsley and lemon zest all over.

Serve Shrimp-Feta Cheese Saute with Pilaf or toasted bread slices as a light lunch.

2 servings.



At 1:53 AM, Anonymous Anonymous said...

very similar to Garides Saganaki....I'm actually in a country where ovens aren't that common in I've been doing Garides Saganaki stove top....and voila, I see your recipe for this delicious dish done stove top! Not too different what I'm doing. Shrimp, feta and just can't beat that combonation!!!! keep the great recipes coming!

At 12:57 PM, Anonymous Anonymous said...

We call this Garides (Shrimp) Tourkolimano (Turkish Port/Quay) after an area in Pireos port that used to be called Tourkolimani.

You can make a variant with the more al fresco shorter cooking, with a good splash of Ouzo (Raki) flambe which gives it a bit of a Sanganki (flambe'd cheese) take.

Cooked longer integrating the ingredients more covered in earthenware brings it more to a stew we call Shrimp Giouvetsi. In that case laving the shells on throughout brings some nice added flavor.

I truly enjoy your recipes. My family is in the states after my grandparents immigrated. They came from eastern Thrace, some from just south of the city on the Marmara and some from the Thrace coast of the Black Sea just above the Bosporus. All of them spoke fairly good Turkish in addition to Greek. Your recipes are much more familiar to me than many recipes from the Greek mainland.

All the very best,

Try it with an ouzo flambe finish!


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