greek shrimp and a new toy

In guest on August 10, 2009 at 1:27 pm

and here’s another! this fellow polar bear, fellow dc-lover, fellow feminist and fellow shoe enthusiast is also a really great cook.

as a friend of the fabulous ms. akp, i have frequently had the honor of being her dinner guest.  last week i was able to return the favor.  akp asked if i would be willing to blog about my meal, but i think she mostly just wanted me to show off my fun kitchen toy.  so without further ado – the garlic grinder thingamagiger:


i don’t know what the thing is called and can’t find it anywhere online, and since it was a gift to the bf, i’m at a loss as to its origin.  but the little gizmo is quite fun.  simply peel garlic gloves, stick them in the top one at a time and move the device back and forth on the wheels to grind up the garlic.  it produces chunks smaller than hand-chopped, but larger than garlic pressed.  the only downside is that the garlic is somewhat difficult to remove.

this lovely device produced the starting point (what dish doesn’t start with garlic?) for my recipe for the night – greek shrimp over pasta.  unlike the talented akp, i need recipes to make my meals.  this one is a family favorite.

greek shrimp
pan 1 – cook over medium heat for about 10 minutes
2 tbs olive oil
1 tsp chopped garlic (i use more)
2 cups peeled, cubed fresh tomatoes
1/2 cup dry white wine
1/4 cup fresh, chopped basil
1 tsp dried oregano


pan 2 – cook until shrimp turn red
3 tbs olive oil
1 1/2 lbs shrimp (with tail on)
1/4 tsp hot red pepper flakes


meanwhile, preheat oven to 400 degrees and cook a box of rigatoni (i used penne here because i already had it in the cabinet).  once the two pans are set, put pan #2 into a small baking dish.  sprinkle with 3/4 lb of feta cheese, then spoon pan #1 on top.


bake for 10 minutes, then combine with the pasta.  and voila:


don’t forget to enjoy the meal with the rest of that white wine and a good friend.

editor’s note: omg YUM. i love when people cook for me. especially when it includes shrimp and feta. this was a quick and very effective recipe that i think anyone can duplicate at home.

  1. I WILL be making this.

  2. At what point do the shrimp get peeled? Maybe this should be obvious but I’m a novice in the kitchen…

  3. that is a VERY good question, and the answer is just a half-second before you eat them! (make sure you provide a shell bowl on the table)

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