Crayfish with grass
At Shadow fishermen take out their fish and their shells (lobsters, crayfish). Nowadays pelagic fish and lobster crayfish can have a great exchange value, but in the old days they had nowhere to go and the big problem of fishermen was the satiety of their large families.
And while in other places, in order to "puff" the seafood, they married it with pasta (spaghetti, barley, cut macaroni, noodles), in Skiathos they mixed it with vegetables creating a unique gastronomic marriage.
The crayfish with grass (or big shrimp) is nowadays a tasty, delicious spring dish.
Recipe for crayfish with greens
Put the oil in a saucepan and sauté the onions until the whole crayfish (or large shrimp) wither and after 3-4 minutes quench them with wine.
Add the mountain greens (radishes, vlita, myronia, lapata, kaukalithres, celery, fennel, etc.) - in the summer we replace them with spinach and dill -, salt and freshly ground pepper and simmer for about 10 minutes.
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GASTRONOMIC COMMUNITY OF SKIATHOS
The Gastronomic Community of Skiathos is an open system in which those who are interested and meet the conditions arising from the regulations of the Gastronomy and Wine Tourism program can join. The ultimate goal of the action is to make Skiathos a tourist destination, where gastronomy will play a leading role in shaping the identity and cultural identity of the place.
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