October 27, 2009

Recipe: Shrimp with Tomato-Feta Compote - Citricos, Grand Floridian Resort & Spa

Sometimes in life, we must do things that scare us. And for me, that means learning to cook shrimp. These tiny shellfish have long been a favorite of mine ... in restaurants. But preparing them at home? It's been one overcooked disaster after another - until now. I faced my fear, Disney style, by taking on the Shrimp with Tomato-Feta Compote from Citricos at the Grand Floridian - and it turned out great!

You can prepare this as an appetizer, or do as I did and kick it up to an entree by adding some pasta. Either way, it's a light, simple, easy-to-prepare dish that goes great with white wine.

2 tablespoons olive oil
8 jumbo shrimp, peeled and split in half lengthwise (I used rock shrimp because they're small and in season)
2 Roma tomatoes, diced and seeded
1 garlic clove, thinly sliced
3 tablespoons white wine
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped cilantro
2 tablespoons crumbled feta cheese
2 tablespoons butter

Face the fear! Cook the shrimp!
1. Heat the olive oil in a large skillet, until it's very hot. Add the shrimp and saute for one minute.
2. Add the tomatoes and garlic slices and saute 2 minutes longer, until the shrimp are almost cooked.

3. Add the white wine and lemon juice. Simmer until the sauce reduces by half.
4. Add the cilantro, feta cheese, and butter. Stir until the butter is melted and the sauce is creamy.
5. Serve over pasta, if you're so inclined. Bam!
Shrimply delicious.


Wendy said...

Thank you for posting this! I recently ate at Citrico's and had this for an appetizer. My sister and I commented on how good it would be over pasta. When I got home I immediately looked up a recipe for it and your blog popped right up. I've made it many times since that first time. Thank you.