lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, April 25, 2014

Greek Shrimp Salad

Greek Shrimp Salad
After my trip to Aspen for our wedding anniversary, I knew I wanted to eat lighter. The food I enjoyed on the weekend getaway was amazing, but it was all quite rich. I adapted this recipe from my recipe for Shrimp Gyros, with a Greek vinaigrette from Ina Garten.  This salad totally filled my cravings for something healthy and I prepared it in under 15 minutes.  Miss F only ate the shrimp, I am still working on getting her to try salad.  Anyone have any tips to get a five year old to try lettuce?  Feel free to add olives and feta to this salad, I don't enjoy either, but I realize they are traditional to a Greek salad.
Greek Shrimp Salad

2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon Dijon mustard
¼ cup red wine vinegar
pinch of sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup olive oil

2 tablespoons olive oil, divided
Juice of two small or one large lemon
1 teaspoon red wine vinegar
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon pepper
1 pound shrimp, peeled and deveined

1 cucumber, chopped
2 roma tomatoes, chopped
½ red onion, sliced
1 head of romaine lettuce, chopped

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, sugar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Set aside.

In a medium bowl, whisk together one tablespoon of olive oil, lemon juice, vinegar, oregano, salt and pepper. Toss the shrimp in the marinade and set aside for 5 to 10 minutes. In a large sauté pan, heat the remaining olive oil over medium high heat. Sauté the shrimp for 5 to 6 minutes, until pink and cooked through.

Toss the cucumber, tomato, onion and lettuce with the vinaigrette. Top with shrimp and serve.
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1 comment:

Carol at Wild Goose Tea said...

I had my first experience with Greek salads in Greece. This was a long time ago and I still go out of my way to have one. This variation with shrimp that I never thought to do is inspired.
The pink of the shrimp adds to the overall look too.

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