Sunday, April 6, 2014

Authentic Greek (by way of my Mom)

Well hello there!

I wrote a post nearly 3 years ago about how amazing a cook my mother is, intending to create an entire series of posts based on me attempting to recreate her culinary touchstones. Turns out I didn't get past the appetizers... Truth be told, I don't cook many of the things I grew up eating, mainly because I prefer trying new things. Heck, I don't even make my "standards" much anymore (like my Chili and my Beef-Sweet Potato Curry or my Chicken Burritos), again because I always want to try new things.

But sometimes my taste buds cry out "Go back! Baaaaaaaaack to times long agooooooooooo..." For the longest time, they've been wanting to go back to a stew my mother made when I was younger, the recipe for which, I just recently discovered, she acquired on a trip to Greece in the late 80s. It was so tasty; full of bright tomato and onion flavours boosted by salty feta and juicy shrimp. I hadn't had it in years and I was getting antsy! Well, luckily enough, opportunity presented itself recently and unintentionally, as it usually does with cooking in our house.

It started with Kari going on a casserole kick, which included a Greek-themed casserole with orzo and feta. But for some reason, upon re-reading the recipe, she decided it might not be good, so I stepped in with the idea that, if we got some shrimp, we could make my Mom's old recipe!

So, I called my mom, she sent the recipe along, and we were off. Turns out that this meal of succulence is also really freaking easy to make!

A taste of teenagehood

Shrimp-Feta Stew


- 1 28 oz. can diced tomatoes or 3-4 fresh tomatoes, diced 
- 1 lb. shrimp, peeled, de-veined and tails removed
- ¼ cup olive oil
- 1 medium onion, finely sliced
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 cup white wine
- 1 tbsp fresh parsley
- ½ tsp dried oregano
- 3 oz. feta, cut into 1/4 inch cubes

So much goodness in one pot


- In saucepan, heat oil, sauté onion and garlic for 5 mins.
- Add all but shrimp, bring to boil, reduce, simmer for an hour
- Add shrimp and cook through
- Reduce heat to low and stir in cheese
- Serve with over pasta on its own with a really good loaf of bread (or nothing) and a nice light white wine, preferably Greek (although we went a Sauvignon Blanc, maybe Australian...?)

Now, this is probably a very heart-healthy and light meal, but not once you throw in half a loaf of bread, which can easily happen as you try to sop up every last drop of sauce, because it's THAT FREAKIN' GOOD! So, I caution a little carbohydral restraint.

But yeah, make this, trust me. So good.

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