Tag Archives: shrimp

Recipe: Greek Style Shrimp and Feta



This recipe is awesome. I made this for The Russian when we first started dating, and I’m still making it. Every so often he’ll get a gleam in his eye and ask me to make him this dish. It’s that memorable.
It’s also that simple. Juicy shrimp, salty feta, and a hearty tomato sauce is a perfect quick meal with a baguette and a simple salad on the side. This will definitely be a great springtime recipe, so snatch it up, guys. A big thanks to Emril for the great original recipe, which I simplified even more and changed a few ingredients.


Minced garlic [.50 cents]
2 14 oz cans diced tomatoes in juice [$3]
Clam juice [$2]
Fresh oregano [$2]
1 small can capers [$2]
Feta [$3]
1 lb shrimp [$8]
1 lemon [.50 cents]
A baguette and simple salad, for serving


Preheat oven to 450.

Heat olive oil in a pot over medium heat. Add the garlic and cook until fragrant, then add the tomatoes, minced oregano, salt, pepper, crushed red pepper, a half cup each capers and clam juice, and a squeeze of lemon. Let cook and flavors marinate for 10 minutes or so.

While the sauce is cooking, heat olive oil in a pan and cook shrimp until just pink, just for a minute or so. They will finish cooking in the oven. Once the sauce has thickened a little, add it to an oven proof dish and nestle shrimp on top. Then add a few handfuls of feta, until the top is nicely covered but not totally covered. Feta doesn’t melt that easily, so think of it more like adding salt than melty cheese.

Place dish in oven for 10 to 12 minutes, or until shrimp is cooked through. Serve with crusty bread and a salad and imagine you’re eating this somewhere on the Mediterranean seaside. That’s what I’m doing.



Recipe: Shrimp and Beef Lo Mein


IMG_2346As I have mentioned before, I love Chinese take out, so of course I wanted to learn to make my own. I’ve already made dumplings, which are my favorite, so I decided to make The Russian’s favorite: shrimp and beef Lo Mein.  As usual, this is easy for my lazy butt to make and cheap as well.  Give it a try!


1 package stir fry beef [$4]

1 small package shrimp [$5]

1 head cabbage [$1]

1 small box mushrooms, sliced [$2]

1 package spaghetti, which I already had on hand, or a package usually runs less than a buck.

scallions [$1.50]

garlic (same as spaghetti)

soy sauce, oyster sauce, and Siracha, plus a touch of Hoisin.  If buying all the sauces new, they can run about $3 a bottle, but most Asian food enthusiasts such as myself have most of this stuff on hand.

Chicken broth [$1]


Make the pasta according to the package directions.  Meantime, heat veg oil in a pan over medium heat and add steak and cook til done, about 3 min per side. Put steak on a plate on the side and add shrimp to the pan, cooking until done as well, about 2 min per side. Place on the plate with the beef.

Add a little more oil to the pan and add the mushrooms for about 3 minutes and then add the cabbage, thinly sliced.  Let cook with some grated ginger if you have it and garlic.

In the meantime, whisk together soy sauce, chicken broth, hoisin, and siracha to taste.  I don’t like to say how much to do because everybody’s tastes are different, but I put about half a can of broth in, and healthy amount of soy, oyster, and hoisin, and a touch of siracha for a little heat. It’s you call. I also like to add a little corn starch to bring the sauce together.

The sauce should stick to the noodles to give it a rich flavor.

The sauce should stick to the noodles to give it a rich flavor.

After the mushrooms and cabbage start to wilt, add the shrimp, beef, and any juices back to the pan with the sauce. Let the flavors meld while you drain the pasta.  Add the meat and veggies to the pasta and mix well to combine the flavors.  Serve with chopped cilantro, if you have any.

Perfect for curling up and watching movies on the couch.

Perfect for curling up and watching movies on the couch.