WEN Recipe Box
Shrimp Santorini
By Billy Doukas
Crescent-shaped Santorini, precious gem of the Aegean, is well known for its cherry tomatoes, goat cheese, and seafood. Should meat prices become too volatile, a great alternative at the dinner table is seafood, in particular, shrimp. This shellfish meal is good for a stay-at-home, quiet date night as it serves two and is easily prepared. Double it if the kids are around. This cast iron pan recipe combines familiar ingredients but has a definite Mediterranean flare of salty feta cheese, lemon, and oregano. Feel free to substitute, or delete ingredients, and make it your own rather than engage in a supply search.
Serves 2
Shrimp Santorini
14 shrimp, extra large (21- 25 shrimp count per pound), raw, peeled and deveined
5 tablespoons Fiore lemon olive oil
1 tablespoon of grated lemon zest
1 tablespoon of butter
1 very thinly sliced medium sweet onion
½ orange bell pepper, stemmed, seeded, and coarsely chopped
2 tablespoons finely minced garlic
6 large cherry tomatoes quartered
1 bunch scallions, thinly sliced
1 tablespoon oregano
1 teaspoon black pepper
1 teaspoon Aleppo pepper or red pepper flakes
1 pinch of sugar
2 tablespoons lemon juice
6 oz. Greek Feta Cheese, crumbled
2 tablespoons coarsely chopped parsley flakes or dried flakes
Orzo (Rice-shaped small pasta categorized as “pastina”):
2 quarts water
1 teaspoon salt
½ box (4 oz.) orzo
1 teaspoon lemon olive oil
Directions
Toss shrimp in bowl with 1 tablespoon of lemon olive oil and a pinch of black pepper. Set aside. I prefer to prepare the vegetables ahead of cooking, as well as organize the spices, since the steps are brief and somewhat time sensitive. I have also omitted salt since the feta cheese contributes a sufficient salty flavor.
Heat 3 tablespoons lemon olive oil and butter in 12” cast iron pan and gently saute onion, bell pepper, and garlic for 3 to 4 minutes.
Add tomatoes and scallions while simmering over low-medium heat for 5 to 10 minutes, seasoning with oregano, black and Aleppo pepper, and a pinch of sugar.
Preheat the broiler and set the rack mid-height.
Prepare orzo by bringing water to rapid boil. Stir in the pastina (orzo) and return to a steady boil. The pastina will be al dente (firm) after 8 – 10 minutes. Strain well in colander and toss with a tablespoon of lemon olive oil and pinches of salt and pepper. Set aside and return to the cast iron pan effort.
The flavors will meld and sauce will thicken. Increase to a medium heat, add shrimp, lemon juice, and cook for 2 to 3 minutes while occasionally stirring with a wood spoon or rubber spatula. The shrimp will turn an opaque pink from white.
Crumble feta cheese and then parsley evenly over the top of the cast iron pan mix and promptly move to broiler. Keep a close eye on this as the feta will melt in only a minute or two.
Spoon orzo into traditional low bowls, or flat plates, and portion Shrimp Santorini over the top of each dish and serve.
As a main meal, Shrimp Santorini may be served over orzo or basmati rice, a good alternative. This dinner goes very well with sautéed greens, sliced cucumber with Kalamata olives, or a traditional Greek salad. An off-dry wine will work best here enhancing the sweet shrimp’s flavor while contrasting the slight heat.
Special Thanks to
William “Billy” Doukas is a longtime Portland resident based in Parkside. With his mother Rita Panagakos-Doukas, he co-owned and operated Longfellow Cafe and the Trojan Horse restaurant between 1980-1990.
