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Butterflied Shrimp With Ouzo

Ouzo, shrimp and garlic go so well together. Try this butterflied grilled shrimp and watch them disappear almost as soon as the platter is out.

Shrimp Saganaki II

Shrimp Saganaki. Almost every fish taverna in Greece will include this in their menu but this version remains the most memorable and flavourful.

Sea Bass Carpaccio

Today the fish is sea bass, tomorrow it may be sea bream or corvina the next. The ingredients are few: fish, salt, lemon, ground pepper, diced mild chili, Greek extra-virgin olive oil, chives.

Grilled Calamari Skewers

While fried is everyone’s favourites, grilled calamari should get equal billing. It’s easier to prepare, less fuss and mess and it cooks quickly.

Spanakorizo With Shrimp

Spanakorizo – a classic Greek dish which is literally translated as spinach-rice. There are subtle variances to the dish, depending on the household and my twist is to top it/marry it with shrimp.

Lemon Shrimp Linguine

This pasta dish has been in my back pocket of recipes for over a decade. I can cook it on a weeknight, weekend, serve to house guests or catered events. It’s easy, quick, delicious!

Poached Fish with Oil & Lemon Sauce

Poaching fish is another method to cook and enjoy fish. A rich sauce made of reduced poaching liquid, lemon, extra virgin olive, salt and pepper and some herbs.

Shrimp Phyllo Pies

Earlier this month I served these shrimp filled phyllo triangles at my monthly Greek Supper Club and they were a big hit!

The inspiration comes from the Portuguese shrimp turnovers (rissois) I enjoyed last year during my trip to Portugal. I thought the filling would work as a filling wrapped in phyllo and I added Old Bay Seasoning as an accent for the shrimp filling.

A touch of Portuguese, a little Greek and a taste of the American south combine to make a tasty appetizer. I bet you can’t eat just one!