Ted, Dana and Yanni Pashakis of the family owned Main Street Grille in Muncy prepare a delicious Greek Shrimp dish, and a traditional dessert.
MAIN STREET GRILLE’S GREEK SHRIMP SPECIALTY by
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.
