A hallmark of Greek food is its simplicity — fresh ingredients cooked sparely to allow each element to shine. A good example is this shrimp dish, with few ingredients and appealing results. Make a quick tomato sauce, top with shrimp and feta, and run under the broiler. While it’s on, cook zucchini halves until golden to serve alongside. Add thick country bread or put on a pot of rice and supper is ready.
Save tomato sauce, shrimp, and zucchini for a tart. Make your own pie dough, or, if pressed for time, use store-bought. Spring evenings are infused with new light and a colorful savory pastry on the table will lift everyone’s spirits.
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SHOPPING LIST
(For Greek shrimp, and tomato-shrimp tart)
2½ pounds large shrimp
3 eggs
1 cup half-and-half
7 ounces feta
½ cup (1 stick) unsalted butter
6 zucchini, each about 7 inches long
1 small onion
1 green bell pepper
1 lemon
½ bunch fresh parsley
Salt and pepper
4 tablespoons olive oil
3 cans (14 ounces each) diced tomatoes
2 teaspoons dried oregano
2 cups flour
Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.