Greek Style Shrimp – Rimann Liquors

Greek Style Shrimp

November 1, 2014

November’s featured recipes are brought to you by Prairie Village courtesy of Mary Rimann.  Enjoy!

Shrimp Greek Style

Here’s a dish that you can serve as party appetizer or for a weeknight dinner. It’s quick, easy, festive and delicious!

  • 2 T olive oil
  • 1 t finely chopped garlic
  • 2 cups tomatoes, peeled, seeded, cut up
  • ½ cup white wine dry
  • Salt and pepper
  • ¼ cup basil, chopped
  • 1 t oregano
  • 1 ½ lbs shrimp-deveined
  • 1/8 t red pepper flakes
  • ½ lb feta cheese crumbled

Heat 1 tablespoon of the oil in a skillet and add the garlic. Cook briefly, stirring, then add the tomatoes. Cook about 1 minute and add the wine, salt, and pepper. Add the basil and oregano.

Cook over moderate heat about 10 minutes. Heat the remaining tablespoon of oil in a large skillet and add the shrimp.

Cook quickly, about 1 minute, just until shrimp turn pink. Stir as they cook. Sprinkle with red pepper flakes.

Preheat oven to 400F.

Spoon the shrimp and any pan juices into a small baking dish. Sprinkle the shrimp with the crumbled feta cheese and spoon the tomato sauce over.

Bake for 15 minutes until shrimp are done.


Fontina and Parmesan Mushroom Bread Pudding


  • 6 cups (1-inch) cubed sturdy 100% whole wheat bread (about 12 ounces)
  • Cooking spray
  • 1 teaspoon olive oil
  • 1/3 cup chopped shallots
  • 2 (8-ounce) packages presliced cremini mushrooms
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) shredded fontina cheese
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 1/2 cups 1% low-fat milk
  • 1/2 cup fat-free, less-sodium chicken broth
  • 3 large eggs, lightly beaten


1. Preheat oven to 350°.

2. Place bread cubes on a jelly-roll pan; coat with cooking spray. Bake at 350° for 20 minutes or until lightly toasted, turning twice. Remove from oven; cool.

3. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; sauté 12 minutes or until lightly browned and moisture evaporates. Remove from heat; stir in parsley, thyme, salt, and pepper.

4. Place half of bread cubes in bottom of an 11 x 7–inch baking dish coated with cooking spray. Arrange mushroom mixture evenly over bread cubes; sprinkle with 1/2 cup fontina and 1 tablespoon Parmesan. Top with remaining bread cubes. Combine milk, broth, and eggs, stirring with a whisk; pour over bread mixture. Gently press with back of a spoon; let stand 30 minutes. Top with remaining 1/2 cup fontina and remaining 1 tablespoon Parmesan.

5. Bake at 350° for 45 minutes or until set. Let stand for 10 minutes before serving. Cut into 6 squares.




Apple Cobbler

Another Prairie Village favorite!


  • 8 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
  • 1/3 cup apple cider
  • 1/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon chilled butter, cut into small pieces
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1 teaspoon water
  • 1 large egg white, lightly beaten
  • 1 tablespoon turbinado sugar or granulated sugar

Arrange apple in an 11 x 7-inch baking dish. Drizzle cider over apple.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over apple mixture.

Roll dough into a 12 x 8-inch rectangle. Place dough over apple mixture; fold edges under, and flute. Cut 3 slits in top of dough to allow steam to escape.

Combine water and egg white, stirring well with a whisk. Brush dough with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 350° for 40 minutes or until crust is golden brown.


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