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Mediterranean Shrimp Skillet
Jun. 22nd, 2021 10:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredI made this last week while I was on afternoons, but never got around to writing it up. This recipe for Mediterranean Shrimp Skillet came from the tasteofhome 2012 Annual Recipes book.
( recipe )
Thoughts and Variations
I used spaghetti instead of angel hair pasta, and just eyeballed the amount rather than weighing it. I used small shrimp that were already cooked, and I think I ended up with slightly more than a pound and a half. Since my shrimp were already cooked, I basically just put them in the pan until they warmed up. I thought I had dried basil but didn't, so I used dried oregano instead, and I passed entirely on the fresh basil.
All in all, this was a pretty good dish. I would use less shrimp next time, or maybe bigger ones, since I ended up with way more shrimp than spinach or pasta. The lemon brightened things up a bit, though it was entirely a cohesive dish in my opinion. I found the lemon stood out as a separate flavour instead of blending smoothly, but it was still tasty and I enjoyed the feta cheese. I portioned the meals as I went, so I added the cheese whenever I had supper instead of putting it on at the beginning. I suspect this means I used more than half a cup of cheese crumbles, but it worked with the dish so that's alright.
( recipe )
Thoughts and Variations
I used spaghetti instead of angel hair pasta, and just eyeballed the amount rather than weighing it. I used small shrimp that were already cooked, and I think I ended up with slightly more than a pound and a half. Since my shrimp were already cooked, I basically just put them in the pan until they warmed up. I thought I had dried basil but didn't, so I used dried oregano instead, and I passed entirely on the fresh basil.
All in all, this was a pretty good dish. I would use less shrimp next time, or maybe bigger ones, since I ended up with way more shrimp than spinach or pasta. The lemon brightened things up a bit, though it was entirely a cohesive dish in my opinion. I found the lemon stood out as a separate flavour instead of blending smoothly, but it was still tasty and I enjoyed the feta cheese. I portioned the meals as I went, so I added the cheese whenever I had supper instead of putting it on at the beginning. I suspect this means I used more than half a cup of cheese crumbles, but it worked with the dish so that's alright.
