Mediterranean Grouper

Another great recipe from my brother. He works so hard to catch all those fish from the Gulf of Mexico so that he can enjoy eating them. We actually worked through the ingredients of this dish together. It's too bad I live too far to get a taste!

Ingredients

Grouper fillets

Mushrooms, sliced

Artichoke hearts, coarsely chopped

2 tbsp capers

1/2 c cooking wine

1 clove garlic, minced

2 tbsp chopped fresh parsley

1/2 c Greek olives, chopped

Greek seasoning

Lemons

3 green onions, chopped

2 tbsp Parmesan cheese

Olive oil

Linguine

Directions

Place olive oil in pan & heat. Lightly season grouper fillets with Greek seasoning & place in pan. Pan fry for several minutes on each side. Set fillets aside & keep warm. To the pan add cooking wine, capers, green onions, Greek olives, garlic, artichokes, mushrooms, and juice of one lemon. Cook on high heat and render down. Cook linguine according to package directions. Stir in Parmesan cheese & parsley into cooked pasta. Cover the top of the pasta with the rendered down "sauce" & place a grouper fillet on the top.

Greek Style Pasta with Shrimp

My parents live on the Gulf Coast so of course they have access to all the freshest seafood possible. My mom sent me this recipe & it sure looks divine! I think it's about time to take a trip to their house for some fresh shrimp.

Ingredients
1/4 c olive oil
2 tbsp butter
2 cloves minced garlic
1 pound uncooked medium shrimp, peeled, deveined
¼ c white wine
1½ c drained canned artichoke hearts, coarsely chopped
1 c crumbled feta cheese
1/2 c chopped seeded tomatoes
2 tbsp fresh lemon juice
2 green onions chopped fine, use white and green parts
2 tbsp finely chopped fresh oregano or 1 1/2 tsp dried
Salt and fresh ground pepper as desired
12 ounces angel hair pasta or linguine

Directions
Heat oil and butter in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add white wine, artichokes, feta, tomatoes, lemon juice, green onions and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

Artichoke Spinach Dip

This will be the best artichoke spinach dip you will ever taste. I make this several times a year. Tonight I made it for our HomeTeam Christmas party.


Ingredients
1 c. mayonnaise
1 c. grated Parmesan cheese
14 oz can artichoke hearts, chopped
1/2 c. red pepper, chopped
1 c. shredded mozzarella cheese
1 10 oz package frozen chopped spinach, unthawed & squeeze drained


Directions
Mix mayonnaise & Parmesan cheese. Add artichokes, red pepper & half of the mozzarella cheese. Mix well. Add the spinach. Mix until well blended. Place mixture in a crock pot (or baking dish). Add remaining mozzarella cheese on top. Bake on low for 1 hour or until heated through & cheese is melted. You can also bake in the oven at 350 degrees for 15-20 minutes. Serve with tortilla chips.