Tuesday, December 30, 2014

Finish 2014 with Big Flavor!

It's the next to last day of 2014 and I've decided to go out with a big taste! I thawed some shrimp and thought why not do a roasted Greek style shrimp? I knew it would need a "bed" so I thought why not give barley a chance to shine?

Roasted Greek Shrimp

Preheat oven to 400
1/2 pound shelled shrimp
1/4 onion, chopped
1 garlic clove, minced
1/3 cup white wine
salt and pepper, some Italian seasoning
1 large tomato, chopped
1/2 can tomato sauce
1/4 cup sliced Kalamata olives
feta cheese
3/4 cup Panko crumbs tossed with 2 T olive oil
1/2 lemon juiced

In ovenproof skillet, sauté onion in some olive oil. Add the garlic and stir around then stir in wine and deglaze. Add the the chopped tomatoes, the spices and the tomato sauce and simmer the sauce for around 15 minutes or so. Turn off the heat, lay the shrimp on the sauce, sprinkle with olives, feta cheese, and the Panko crumbs. Pop into the oven for about 15 minutes. Squeeze 1/2 lemon over before serving. Would be nice with some parsley on top but I didn't have any!

Barley and Mushrooms

1 cup quick cooking barley
2 1/2 cups chicken broth
1 pkg sliced mushrooms, chopped
1 garlic clove, minced
1/4 onion chopped
salt and pepper

Brown the mushroom and onion in some olive oil. Add the garlic and stir around. Add the barley and let it brown up a bit. Add the broth, salt and pepper--bring to a boil, then cover and simmer for 10-15 minutes.