Preview

Yiouvetsi shrimp with tomatoes, basmati rice, lemon zests and sultana raisins

Cheese, Vegetables and Fruits, Risotto, Pasta and Rice, Fish, Seafood & Shellfish

Note

This tradiotionnal greek recipe is usually cooked in a pot made of clay called yiouvetsi, hence the name.

Ingredients

Recipe for 4 persons

Shrimps

12 Unit(s)

Peeled medium shrimps, tail-on

2 Unit(s)

Onion

3 Clove(s)

Garlic

900 Gr

Tomato

300 Ml

White wine

1 Pinch(es)

Oregano

200 Gr

Feta cheese

5 Sprig(s)

Parsley

1 Unit(s)

Lemon juice

Rice

1 Cup(s)

Basmati rice

2 Zest

Lemon

125 Gr

Sultana raisin

Preparation time: 45 min

Preheat your Oven at 415 °F

Prep

Wash the shrimps or let them defrost in the fridge.
Peel and mince the onions.
Peel and chop the garlic.
Peel the tomatoes : with the tip of a knife, slice a little cross on the tomatoes. Put in boiling water for 1 to 2 minutes then put in a bowl of cold water with ice cubes. Remove easily now the tomatoes skin and dice the tomatoes.
Separate feta cheese into chunks.
Wash and chop the parsley.
Shrimps

In a hot skillet with a dash of olive oil, cook the shrimps for 2 minutes at high heat. Season with salt and pepper and lemon juice. Keep aside. In the same pan, brown the onions in olive oil, add the garlic and the white wine and let reduce.
Add the tomatoes and the origano.Let simer at low heat for 15 minutes. Mix frequently. Season to taste. Add the shrimps and cook for another 5 minutes.
Add the parsley and the feta cheese.
Rice

In a large pot with boiling salted water, cook the basmati rice for 10 minutes. Drain and put aside. Season with salt and peper the raisins and the lemon zests, add a dash of olive oil and mix well.
Warm up in the microwave for 2 minutes and add a spoon of butter.

Mix with the rice.
Plating

In a bowl, put some rice with lemon and raisins. Add few shrimps on top. Enjoy!