Muncy: Greek Shrimp Specialty

Ted, Dana and Yanni Pashakis of the family owned Main Street Grille in Muncy prepare a delicious Greek Shrimp dish, and a traditional dessert.
Chef Ted Pashakis

In a medium sauté pan, start with 1/4 cup of Extra Virgin Olive Oil, heat to simmer.   

Add 10 ounces of fresh gulf shrimp, ¼ cup hot water, ½ cup fresh chopped tomatoes, ¼ cup chopped scallions, ½ teaspoon fresh chopped garlic, ½ teaspoon oregano leaves, ¼ teaspoon fresh dill, a pinch of salt and black pepper and simmer until shrimp is cooked.

Add ¼ cup diced feta cheese and 1/4 cup pitted Greek Kalamata olives.

Slowly add (approximately 1 teaspoon) all-purpose flour until sauce is thickened to your liking.

Serve over 6 ounces of already prepared steamed rice or pasta.    

Decorate with ½ teaspoon of fresh parsley and 1 teaspoon of grated parmesan cheese. 

Yield – 2-14 oz servings.


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