Much of the beauty of Greek cuisine is that it varies from region to region. In part this is due to agricultural possibilities (think mountainous landscapes versus islands surrounded by the sea), connections with other cultures, and local customs and traditions. Every recipe tells a story, and offers a glimpse into the rich web of history, both cultural and culinary, that makes Greece and Greek food such an important and fascinating area of study. Although many of these unique regional dishes are well known (think kalitsounia from Crete or lalagia from Messinia), others are so local that they are known only to isolated villages. The recipe which we are sharing here is one such example.
There are some foods which were always considered somewhat of a treat when we were growing up. Shrimp was one of those foods. Maybe because it was often a little pricier than our usual fare, or maybe because our parents tried to reserve seafood dishes for periods of lent, when they would be appreciated even more. Whatever the reason, when shrimp made its way to the table, it was a good thing.
The great thing about cooking with seafood like shrimp, is how easily a delicious meal can come together; shrimp literally cooks in minutes. It’s also incredibly versatile and is delicious grilled, fried, steamed, boiled and baked. There is no shortage of ways to prepare shrimp (did you see what we did there?) 🙂