Baked Shrimp with Tomatoes and Feta

Baked Shrimp with Tomatoes and Feta
Recipe from the book, "Eating the Greek Way"

This is a great dish for entertaining, because the shrimp are cooked with their shells on. It's fun to peel the shrimp at the dinner table while conversing with friends and family.

Ingredients:

1 pound shell-on large shrimp
4 tablespoons olive oil
4 large shallots, finely sliced
4 garlic cloves, crushed
3 tablespoons fresh thyme leaves or 1 1/2 tablespoons dried
2 bay leaves
1 cinnamon stick or 1/2 teaspoon ground cinnamon
1 3/4 pounds ripe tomatoes, peeled, seeded, and chopped
Salt and pepper
9 ounces feta cheese, crumbled
1 bunch scallions, white and green parts, finely chopped
1/2 teaspoon fennel seeds
2 teaspoons cold-pressed flaxseed oil (optional)

Directions:

Preheat the oven to 350 degrees.

Heat 2 tablespoons of the olive oil in a saute pan over low heat, add the shallots and cook until soft, 5 minutes. Add 1 of the garlic cloves, 2 tablespoons of the thyme, the bay leaves, and cinnamon. Add the tomatoes, stir briefly, then cover, and simmer for 5 to 10 minutes, to allow the flavors to blend. Season to taste with salt and pepper.

Transfer the tomato sauce to a large, shallow ovenproof dish. Sprinkle the feta cheese on top and place in the oven for about 5 minutes.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the scallions and the remaining 3 garlic cloves, and 1 tablespoon thyme and saute for 1 to 2 minutes. Add the shrimp and fennel seeds and cook, turning frequently, until the shrimp are opaque, about 2 minutes. Add the shrimp to the dish with the tomatoes and feta and return the dish to the oven for 10 minutes so the flavors can develop fully.

Drizzle the remaining tablespoon of olive oil over the top, together with the flaxseed oil, if using. Leave to cool slightly before serving.

Moussaka

Moussaka
Recipe submitted by Marion Hammer

What is Moussaka?

Proper pronunciation: Moo-sah-KAH

Moussaka is a type of casserole native to the Mediterranean. Although this dish is closely associated with Greece, where it may have originated, it is also widely eaten in Egypt, the Middle East, and the rest of the Balkans. It also comes in a range of styles and flavors, making it a very diverse and versatile dish. Some Mediterranean restaurants offer moussaka, especially if they specialize in Greek food, and it can also be purchased from some markets, or made at home.

There are three fundamental ingredients in moussaka: a vegetable, a meat mixture, and some sort of sauce. The ingredients are layered and then baked to make a moussaka, which may be eaten hot or cold, depending on regional tastes. For variation, some cooks add a white sauce and cheese to the top, making the moussaka much richer and more intense.  Definition by wisegeek.com

Ingredients:

2 to 3 large eggplants
Cooking spray

2 large onions, finely chopped
1 clove garlic, minced
2 teaspoons olive oil
1/2 cup water

1 1/2 pounds ground lamb, beef, or turkey
1/2 water

1/8 teaspoon ground nutmeg
1/4 teaspoon fennel seed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamon
4 teaspoons cornstarch
1 1/2 cups chicken broth
Salt and pepper

2 tablespoons cornstarch
1 1/2 cups chicken broth
1/2 light sour cream
3 tablespoons Parmesan cheese, shredded

Directions:

Step 1

Preheat oven to 450 degrees

Cut eggplant lengthwise into 1/2-inch thick slices. 

Lightly coat 2 ( 10 x 15-inch ) baking pans with cooking spray.  Lay slices in a single layer on pans, and over-lap eggplant slightly if needed.  Spray eggplant lightly with olive oil. 

Bake the eggplant slices for 20 minutes, and then turn the eggplant slices over and cook for another 10 minutes.

 
Once baked, place the slices from one pan in an even layer in a 2-inch deep, 9 x 13-inch casserole dish.  Set the second pan of eggplant slices aside.  THE SECOND PAN OF EGGPLANT SLICES WILL BE USED FOR THE TOP LAYER

Step 2

Place the chopped onions, garlic, olive oil and 1/2 cup water into the empty eggplant baking pan.

Bake in the 450 degree oven until moisture evaporates and onions are darkly browned, about 35 minutes.  Stir often with a wide spatula and keep the onions in an even layer.

Step 3

Remove the onions from the oven, and add another 1/2 cup water.  Scatter meat in small bits over onions. 

Bake onion/meat mixture for about 6 to 10 minutes, until meat is white throughout. 

Step 4

In a large saucepan, mix nutmeg, fennel seed, cinnamon, cumin, cardamon, and 4 teaspoons cornstarch.  Blend in 1 1/2 cups chicken broth.  Stir over high heat until boiling.  Mix with meat mixture and season with salt and pepper.

Step 5

Spoon meat mixture over eggplant slices in casserole dish.

Next, use the remaining eggplant slices (second pan set aside) and place on top of casserole.

Step 6

Rinse the large saucepan, and make a smooth paste of 2 tablespoons cornstarch, 1 1/2 cups chicken broth, and sour cream.  Bring to a boil, stirring constantly. 

Spoon evenly over eggplant casserole

Sprinkle with Parmesan cheese

IF YOU ARE MAKING THIS AHEAD OF TIME, COVER AND REFRIGERATE AT THIS TIME

Step 7

Bake at 350 degrees for 35 to 45 minutes