High in protein and low in calories, shrimp contain many nutrients including calcium, iodine, and omega-3 and omega-6 essential fatty acids, important for brain and immune system health. They are also rich in rich in selenium, choline, and vitamin B12. Choose wild American shrimp, large or jumbo size for the recipes that follow. Peeled, deveined shrimp are available in markets for a shortcut. Greek cuisine has many recipes featuring shrimp, including the popular dish shrimp saganaki which is named for the cooking vessel known as a saganaki.

Shrimp and White Beans

2 tablespoons Greek extra virgin olive oil

1 cup finely chopped onion

1 teaspoon finely chopped garlic

1 cup finely chopped fennel bulb

1 tablespoon Greek dried oregano

2 cups chopped plum tomatoes

1 1/2 cups water

2 cups cooked cannellini beans, drained

1 bay leaf

1 1/2 pounds large shrimp, peeled and deveined

2 tablespoons finely chopped fresh parsley

1/2 teaspoon freshly ground black pepper

1/2 cup crumbled feta Dodoni

Heat the oil in a large saucepan over medium heat. Add the onion and sauté until translucent. Add the garlic, fennel, onion, and oregano; sauté 5 minutes. Add tomato; cook 2 minutes. Add the water, beans, and bay leaf. Reduce heat to low, then cover and simmer 10 minutes. Gently stir in the shrimp and cook 2 minutes or until the shrimp are done. Remove bay leaf and discard it. Stir in the parsley and pepper. Sprinkle feta on top and serve with fresh bread.

Shrimp with Orzo

1 1/2 pounds fresh or frozen large shrimp in shells

2 lemons

1 cup dried orzo pasta

4 tablespoons Greek extra virgin olive oil

2 garlic cloves, minced

1/2 teaspoon Greek sea salt

1/8 teaspoon crushed red pepper flakes

2 cups sliced zucchini

1/4 cup thinly sliced red onion

1/4 teaspoon freshly ground black pepper

2 tablespoons water

1 teaspoon snipped fresh rosemary

2 tablespoons snipped fresh dill

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if preferred. Rinse the shrimp in cool water, then pat dry with paper towel. Using a vegetable peeler, peel the zest from one of the lemons and cut into thin slivers, set aside. Squeeze 1/4 cup of the juice from 1 1/2 lemons. Set the remaining lemon half aside. Cook the orzo according to package directions, then drain. In a 10-inch nonstick skillet heat 2 tablespoons of the oil over medium-high heat. Add the shrimp, half of the garlic, half of the salt, and all of the crushed red pepper. Cook and stir for about 2 minutes or until the shrimp are opaque. Stir in 2 tablespoons of the lemon juice. Transfer the mixture to a heatproof baking dish and cover to keep warm. Heat the remaining oil in a skillet over medium-high heat. Add the zucchini, onion, pepper, and the remaining garlic and salt. Cook about 5 minutes or until zucchini is tender, stirring occasionally. Add the water, rosemary, and the remaining 2 tablespoons of lemon juice, stirring to deglaze the pan. Stir in the cooked orzo to heat it through. Stir the shrimp mixture into the orzo mixture and top with the dill and slivers of lemon zest. Add a squeeze of juice from the reserved lemon half on top and serve immediately.