Recipe(tried): Greek Shrimp with Feta and Pasta Dinner
Misc.Hey Y'All!
Has everyone recovered from New Year's celebrations and the putting away of Christmas decorations? The new year is well under way and this weekend will be the celebration of the Epiphany. This is an annual celebration in my neck of the woods.
Beautiful Tarpon Springs is not far from where I live. It is an area not to be missed by those visiting Tampa Bay. The sponge docks and area restaurants and bakeries are pure delight to the senses. One of the best restaurant/bakery in that area is Hellas. I have eaten there many times with friends and family. Their Spanakopita is one of the best I have ever eaten. Walking along the streets, one gets the sense you are in Greece. It is a wonderful place to visit as well as visiting Main Street where numerous quaint antique stores dot each side of the street.
This year is the centennial celebration of the Epiphany cross-diving ritual in Tarpon Spring's Bayou. It is this January 6th. The celebration is going to be for two days this year to accomodate the thousands of people expected to come. Some of the delicious pastries to be sampled will be:
Pourakia Pasta, a cream filled chocolate cake roll dipped in chocolate
Greek Cannoli
Baklava
Savaren Cake a sponge cake dipped in honey syrup with whipped cream
Kourabiedes, a powdered sugar dusted almond cookie
Finikia, a cinnamon and honey dipped cookie topped with walnuts
Koularakia, a butter cookie with a light sugar glaze
Diples, thin and flaky honey rolls that crumble when bitten
Kok, individual sponge cakes
Tonight's dinner will be Greek Shrimp with Feta Cheese and Pasta to get in the mood for this weekend. I will saerve it alongside a small salad.
Greek Shrimp with Feta Cheese and Pasta
Source: And Roses for The Table
from The Junior League of Tyler, Texas
2 medium onions, thinly sliced
1/2 c. olive oil
2 lbs. tomatoes, peeled and coarsely chopped
2 t. salt
1 t. chopped parsely
1/2 t, black pepper
2 large cloves of garlic, minced
1/2 t. dried basil or 2 T. fresh basil cut into long strips
1/2 lb. feta cheese, crumbled
8 ozs. large shrimp, cooked and peeled
pasta (I used linguini)
1/2 c. frozen peas, cooked and drained
Saute onions in oil until tender. Add tomatoes, chopped parsley, salt, pepper, garlic and basil. Cover and simmer for 1 hour, stirring occasionally. Add shrimp and peas to sauce, simmer for 5 minutes.
Cook pasta according to pkg. directions. Drain and combine with sauce and shrimp. Toss gently and serve. Sprinkle generously with feta cheese.
Has everyone recovered from New Year's celebrations and the putting away of Christmas decorations? The new year is well under way and this weekend will be the celebration of the Epiphany. This is an annual celebration in my neck of the woods.
Beautiful Tarpon Springs is not far from where I live. It is an area not to be missed by those visiting Tampa Bay. The sponge docks and area restaurants and bakeries are pure delight to the senses. One of the best restaurant/bakery in that area is Hellas. I have eaten there many times with friends and family. Their Spanakopita is one of the best I have ever eaten. Walking along the streets, one gets the sense you are in Greece. It is a wonderful place to visit as well as visiting Main Street where numerous quaint antique stores dot each side of the street.
This year is the centennial celebration of the Epiphany cross-diving ritual in Tarpon Spring's Bayou. It is this January 6th. The celebration is going to be for two days this year to accomodate the thousands of people expected to come. Some of the delicious pastries to be sampled will be:
Pourakia Pasta, a cream filled chocolate cake roll dipped in chocolate
Greek Cannoli
Baklava
Savaren Cake a sponge cake dipped in honey syrup with whipped cream
Kourabiedes, a powdered sugar dusted almond cookie
Finikia, a cinnamon and honey dipped cookie topped with walnuts
Koularakia, a butter cookie with a light sugar glaze
Diples, thin and flaky honey rolls that crumble when bitten
Kok, individual sponge cakes
Tonight's dinner will be Greek Shrimp with Feta Cheese and Pasta to get in the mood for this weekend. I will saerve it alongside a small salad.
Greek Shrimp with Feta Cheese and Pasta
Source: And Roses for The Table
from The Junior League of Tyler, Texas
2 medium onions, thinly sliced
1/2 c. olive oil
2 lbs. tomatoes, peeled and coarsely chopped
2 t. salt
1 t. chopped parsely
1/2 t, black pepper
2 large cloves of garlic, minced
1/2 t. dried basil or 2 T. fresh basil cut into long strips
1/2 lb. feta cheese, crumbled
8 ozs. large shrimp, cooked and peeled
pasta (I used linguini)
1/2 c. frozen peas, cooked and drained
Saute onions in oil until tender. Add tomatoes, chopped parsley, salt, pepper, garlic and basil. Cover and simmer for 1 hour, stirring occasionally. Add shrimp and peas to sauce, simmer for 5 minutes.
Cook pasta according to pkg. directions. Drain and combine with sauce and shrimp. Toss gently and serve. Sprinkle generously with feta cheese.
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