Sizzling Shrimp with Feta
I spent over 10 years living in Australia, and there were two things I really fell in love with when I was there. The first, of course, was Trudy (who I eventually kidnapped and took back to New Zealand), and the other was the mouthwatering wild-caught shrimp (or prawns, as they’re called Down Under).
Since moving back to New Zealand I’ve still been a regular shrimp eater, but unfortunately shrimp doesn’t do well in the waters around here so most of the shrimp that’s available is the farmed variety imported from China or India. Although it tastes okay, it really lacks the firmness and “sweetness” of wild Australian shrimp.
So when we were at the supermarket the other day and I saw they had started stocking wild Australian banana shrimp, I could feel my mouth instantly start to water. Then I saw the price tag and my eyes started to water: $45 a kilo!
But I’m not one to let my taste buds miss out on a flavor sensation, and neither is Trudy for that matter, so as a treat we decided to buy a dozen. After debating how we should best put these large juicy shrimp to use, we decided to use them in a way that wouldn’t mask their wonderful flavor.
This Sizzling Shrimp with Feta is the result of that decision. It’s a ridiculously easy dish to make and it accents the flavor of the shrimp perfectly. If you make this dish yourself at home I highly recommend you use the best quality raw shrimp you can get your hands on — it really does make all the difference.
You can serve this dish by itself as a mezethes (Greek appetizer), or you can serve it as a complete meal with a side salad and some crusty bread to mop up the juices. It also tastes great tossed with freshly cooked pasta.
Click here for the recipe.
I spent over 10 years living in Australia, and there were two things I really fell in love with when I was there. The first, of course, was Trudy (who I eventually kidnapped and took back to New Zealand), and the other was the mouthwatering wild caught shrimp (or prawns, as they’re called down under).
Since moving back to New Zealand I’ve still been a regular shrimp eater, but unfortunately shrimp doesn’t do well in the waters around here so most of the shrimp that’s available is the farmed variety imported from China or India. Although it tastes okay, it really lacks the firmness and “sweetness” of wild Australian shrimp.
So when we were at the supermarket the other day and I saw they had started stocking wild Australian banana shrimp, I could feel my mouth instantly start to water. Then I saw the price tag and my eyes started to water: $45 a kilo!
But I’m not one to let my taste buds miss out on a flavor sensation, and neither is Trudy for that matter, so as a treat we decided to buy a dozen. After debating how we should best put these large juicy shrimp to use, we decided to use them in a way that wouldn’t mask their wonderful flavor.
This Sizzling Shrimp with Feta is the result of that decision. It’s a ridiculously easy dish to make and it accents the flavor of the shrimp perfectly. If you make this dish yourself at home I highly recommend you use the best quality raw shrimp you can get your hands on–it really does make all the difference.
You can serve this dish by itself as a mezethes (Greek appetizer), or you can serve it as a complete meal with a side salad and some crusty bread to mop up the juices. It also tastes great tossed with freshly cooked pasta.
Click here for the recipe.