Greek Baked Shrimp With Orzo Feta Recipe : Greek Cooking
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Greek-style shrimp with feta and orzo is a great dish for nearly any occasion you can think of. Make Greek baked shrimp with orzo and feta from a great recipe with help from an expert in nutrition and health in this free video clip.
Expert: Stella Metsovas
Series Description: You don't have to go out to an expensive restaurant to enjoy rich and authentic Greek cooking anytime you'd like. Learn how to bring Greek cooking into your home with help from an expert in nutrition and health in this free video series.
Boursin cheese pasta dish. #boursinpasta #pastarecipe #easydinner #heb #zline #boursin
Smoked Feta Pasta with Shrimp | Pellet Grill | Heath Riles
If you’re on TikTok, chances are you’ve seen the viral feta pasta. This is my version; Smoked Feta Pasta with Shrimp. It’s a step up from the social media sensation and is absolutely delicious. It would be an excellent recipe for date night or a way to fancy up weeknight meals.
Full Step-By-Step Recipe:
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WHAT HEATH USED IN THIS RECIPE:
• Heath Riles BBQ Garlic Jalapeno Rub
• Heath Riles BBQ Garlic Butter Rub
• Heath Riles BBQ Simple Citrus Rub
• Large Lodge Cast Iron Skillet
• Small Lodge Cast Iron Skillet
• Olive Oil Dispenser
• Traeger Hickory Pellets
• McCormick Italian Seasoning
• Minced Squeeze Garlic
• Stainless Steel Cheese Grater
• Stainless Steel Wire Masher
INGREDIENTS:
• 1 block of Feta Cheese
• 2 pints of Heirloom, Cherry tomatoes (or regular)
• 10-12 cloves of Garlic (more or less to your liking)
• 1/2 cup of Olive Oil, plus more for shrimp
• Italian Seasoning (we used McCormick's)
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Garlic Butter Rub
• Heath Riles BBQ Simple Citrus Rub
• 1 lb raw, medium size Shrimp (peeled & deveined)
• 10 oz package of Pasta
• Fresh Basil (we only used .5 oz)
• Fresh Parmesan Cheese (we grated ours, this is if desired, not a must)
• 2 tbsp Minced Garlic
• 2 tbsp Butter
DIRECTIONS:
1. Get Pellet Grill (or any grill) up to temp, we went to 400º and used Hickory Pellets for our cook.
2. Place block of feta cheese, cherry tomatoes and garlic cloves in a large cast iron skillet.
3. Drizzle with approximately 1/2 cup of Olive Oil.
4. Season with Italian Seasoning, Heath Riles BBQ Garlic Jalapeño Rub, Heath Riles BBQ Garlic Butter Rub and Heath Riles BBQ Simple Citrus Rub.
5. Place this skillet on the grill for approximately 40-45 minutes.
6. Take your smaller cast iron skillet and place your shrimp in.
7. Coat shrimp well with Olive Oil.
8. Season your shrimp with the same seasonings as your cheese mixture: Italian Seasoning, Heath Riles BBQ Garlic Jalapeño Rub, Heath Riles BBQ Garlic Butter Rub and Heath Riles BBQ Simple Citrus Rub.
9. Allow shrimp and seasonings to sit at room temperature for approximately 20 minutes.
10. After allowing shrimp to sit for 20 minutes, add 2 tbsp of minced garlic and 2 tbsp of butter before placing on the grill.
11. Place small skillet of shrimp on the grill and allow to cook for approximately 20 minutes (your other large skillet should still be cooking also).
12. You can now cook your pasta noodles to have them ready. We boiled them inside on the stove top. Reserve some pasta water if desired to add to your finished dish.
13. Remove both skillets from grill. Your large skillet should have a total cook time of about 45 minutes. Your small skillet should have a total cook time of about 20 minutes.
14. Mash tomatoes and feta cheese and mix well. Add basil.
15. Pour cheese and tomato mixture over pasta noodles and mix well.
16. Add your shrimp and garlic mixture to pasta as well.
17. We returned our mixture to the large skillet and topped with fresh grated parmesan cheese. We then topped with a little Heath Riles BBQ Garlic Butter Rub.
18. ENJOY!
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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Garlic Parmesan Orzo Pasta: made in one pot! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
2½ cups low sodium chicken broth
1½ cups dry orzo pasta (about 278 grams)
2 cloves garlic (finely minced)
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup cream (any kind -- heavy cream will give richer flavor, light cream will be a bit thinner)
¼ cup shredded Parmesan cheese
2 tablespoons fresh parsley
Instructions
Combine broth, pasta, garlic, salt and pepper in a medium skillet.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
Stir in cream, Parmesan and parsley. Serve.
How to Make Ina’s 5-Star Baked Shrimp Scampi | Barefoot Contessa: Cook Like a Pro | Food Network
You've never had shrimp scampi quite like this before.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Shrimp Scampi
Recipe courtesy of Ina Garten
Total: 43 min
Prep: 30 min
Cook: 13 min
Yield: 6 servings
Level: Easy
Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
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How to Make Ina’s 5-Star Baked Shrimp Scam | Barefoot Contessa: Cook Like a Pro | Food Network
15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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General Products/Equipment Used -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Combination Honing Steel -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
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Mixing Bowl 4 Piece Set -
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KitchenAid Spatula -
Small Glass Bowls Set of 8 -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -
Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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