Tourkolimano is a small, natural harbour on the northeast coast of Piraeaus, near Athens. This dish gets it’s name from here but it can be tasted all around the world, wherever one might find a Greek taverna.
This classic dish is extremely quick to make and the most difficult task is your prep work. Beyond that, it comes together in minutes and it’ll taste like you slaved over the pot for an hour.
I’ve adapted this Greek meze from Aristedes Pasparakis’ and Byron Ayanoglu’s “New Greek Cuisine”. Here we have a lusty sauce of fresh garden herbs, tomato, garlic and feta.
This appetizer is easy on the eye, you’ll make some new food groupies you’ll probably earn the praises of your Greek friends.
Go ahead…make their day!
1 lb. of shrimp, peeled and deveined
salt and pepper
3 scallions, finely chopped
3 cloves of garlic, sliced
1/2 cup olive oil
1 large tomato, diced
1/2 cup dry white wine
1 tsp. dry oregano
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1 slab of Greek feta, coarsely crumbled
chopped fresh parsley and chives for garnish
- Season your prawns with a little salt and pepper and toss to coat. Heat a skillet over medium-high heat and add your oil. Just when it starts to smoke, add your prawns and give them a quick saute for a minute or two, stirring often. Remove your prawns with a slotted spoon and set aside.
- In the same skillet, add your diced tomatoes, scallions and garlic and saute over medium heat for 2-3 minutes. Now add your wine and herbs and shrimp and simmer for another 2 minutes while stirring. Turn off the heat and gently fold in the crumbled feta
- Cover and allow to rest for 2-3 minutes more.
- Garnish with parsley and chives and serve immediately with crusty bread.
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