It’s not often I use cookbooks for my dinner inspiration. I’ve grown up in the internet generation and really can’t help Googling, well, just about everything.
There is one cookbook that I always find myself browsing through whenever I am at home though. My mom’s Cooking Light Cookbook has an amazing array of simple, healthy and gratifying recipes.
Mom and I almost always adapt the recipes though.
The initial ingredients always get the wheels turning but as you’ll see here, making additions to alter them to our liking is quite common.
This recipe for example was called Greek-style but really, the only thing Greek about it was the feta.
Great idea, but lacking a little something if you ask me. What kind of Greek anything doesn’t have kalamata olives?!
The bell pepper was another addition of mine. I just had to squeeze some extra veggies in there.
Oh, and I may or may not have added extra lemon juice. It gave the dish just the umph it needed, if you ask me.
This heavenly Greek version of shrimp scampi is quick n’ easy and will, without a doubt, please the palate.
I thoroughly enjoyed the combo of tangy feta with tomatoes and shrimp in this dish. I’m feelin’ a feta, tomato and shrimp quesadilla coming on!
Greek-Style Shrimp Scampi
Adapted from Cooking Light Cookbook
1 teaspoon olive oil
5 garlic cloves, minced
2 (28-oz) cans whole tomatoes, drained and roughly chopped
1/2 cup chopped fresh parsley
1/2 cup kalamata olives, pitted and halved
1 red bell pepper, cut into 1 inch pieces
1 1/2 lbs. shrimp, peeled and deveined
1 cup crumbled feta cheese
1/4 cup fresh lemon juice
1/4 teaspoon pepper
Preheat oven to 400 degrees.
Heat oil in a large pot. Sauté garlic and bell pepper for about a minute. Add tomato and 1/4 cup parsley.
Reduce heat and simmer for 15 minutes. Add shrimp and cook for 3 more minutes.
Pour shrimp mixture into a 13 x 9 inch baking dish and sprinkle with the feta cheese.
Bake at 400 degrees for 10 minutes. Sprinkle with remaining parsley, lemon juice and pepper.
Serve over pasta.
From the Little Yellow Kitchen,
Little Yellow Note: Don’t forget to check out yesterday’s post on how you can support us in the Walk to Defeat ALS!