Greek Shrimp Panini with Pesto, Feta, and Sun-Dried Tomatoes

Name: Greek Shrimp Panini with Pesto, Feta, and Sun-Dried Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 1 ciabatta loaf, cut into 4 servings, or 4 ciabatta rolls; 4 servings Coarse salt and freshly ground black pepper; 113 grams crumbled feta cheese; 4 fresh basil leaves, roughly torn; 8 oil-packed sun-dried tomatoes, thinly sliced; 4 Tbsps pesto, purchased or homemade; 227 grams raw medium-size shrimp, peeled and deveined; 2 teaspoons vegetable oil

The recipe Greek Shrimp Panini with Pesto, Feta, and Sun-Dried Tomatoes could satisfy your Mediterranean craving in roughly 30 minutes. This recipe serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains around 26g of protein, 16g of fat, and It works well as a main course. It is a good option if you're following a pescatarian diet. Head to the store and pick up pesto, oil-packed sun-dried tomatoes, feta cheese, and a few other things to make it today. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert.

Instructions

Heat the panini press to medium-high heat.In a medium-size bowl, toss the shrimp in the oil to coat it. Season the shrimp lightly with salt and pepper.Arrange the shrimp in a single layer on the grill (work in batches if necessary) and close the lid. Grill the shrimp until they’re cooked through and opaque, about 2 minutes. Unplug the grill and, while it’s still hot, carefully scrape off any cooked-on shrimp with a grill scraper. Once the grill is cool, clean the grates.Reheat the panini press to medium-high heat.For each sandwich: Split a ciabatta portion to create top and bottom halves.

Ingredients you will need

Salt And Pepper

Ciabatta

Shrimp

Cooking Oil

Equipment you will use

Panini Press

Grill

Bowl

Spread a thin layer of pesto inside each ciabatta half. On the bottom half layer shrimp, feta, sun-dried tomatoes, and basil. Close the sandwich with the top ciabatta half.Grill two panini at a time, with the lid closed, until the cheese is softened and the ciabatta is toasted, 3 to 4 minutes.

Ingredients you will need

Sun Dried Tomatoes

Ciabatta

Cheese

Shrimp

Spread

Basil

Pesto

Feta Cheese

Equipment you will use

Grill

Equipment

Panini Press

Grill

Bowl

Ingredients

Servings:

ciabatta loaf, cut into 4 servings, or 4 ciabatta rolls 4servings

Coarse salt and freshly ground black pepper 113grams

crumbled feta cheese 4

fresh basil leaves, roughly torn 8

oil-packed sun-dried tomatoes, thinly sliced 4Tbsps

pesto, purchased or homemade 227grams

raw medium-size shrimp, peeled and deveined 2teaspoons

vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.