Thanks! I’ll see if I can get a better picture of the shrimp. I froze some of it, and other things I will prepare in the Greek-ish tomato sauce will come.
I recognize some distinct types of Greek cooked foods in my life. First, there’s grilled and roasted items. Fish, chicken, lamb, kebabs, over a flame, leg of lamb in the oven. Veggies too–our backyard shish-kebabs had alternating pieces of lamb, tomato, bell pepper, onion, and sometimes mushrooms, and I’ve done eggplant, zucchini, and not-Greek Anaheim chilies. The meat kebabs are marinated, in wine and herbs and olive oil but also in yogurt.
Then there’s the indoor dishes. including the tomato-based simmers, but also yorvatlakia, a complex dish of meatballs with rice in a chicken broth with avgolemono, and avgolemono soup itself with shredded chicken and rice or noodles. My yiayia made stuffed tomatoes, bell peppers, zucchini, and squash flowers with a mix of ground meat, rice, pine nuts and something else I can’t remember, baked until the top was toasty brown. And, of course, pastitsio and moussaka.
But there’s also the uncooked dishes. The salad that everyone knows (xhoriatiki, “village” salad). A meze (appetizer) plate of feta and other cheese, olives, pepperoncinis, maybe taramosalata (a spread of carp roe with EVOO and smooshed bread, aka Greek caviar), roasted red peppers, all with some good bread and wine, sitting in the shade late on a summer afternoon.
