RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1320
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| Recipe Name: |
Greek Shrimp Salad |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Greek |
Kosher for Passover: |
No |
| Preparation Time: |
95.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
55.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.55
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
To toast pine nuts, place the nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring often to prevent burning. This takes 3 or 4 minutes. Drain on paper towels.
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Ingredients:
1 Tablespoon onion, red minced
1 Pinch pepper, cayenne
0.5 Cup bell pepper, yellow cored, seeded, cut in 1-in cubes
0.5 Cup olives, Kalamata pitted
1 Cup Greek salad dressing
1 to taste salt and pepper
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Directions:
Quarter cucumber and cut into 1/2-inch slices. Cut shrimp in half horizontally and blanch them.
In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs. |
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Caramelized Onions
(Add to shopping list) :
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Directions:
Peeled, trim and cut onion into ¾-inch dice
In a 10-inch skillet or sauté pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
Cool the onion and transfer to a covered container. Refrigerate and use as needed.
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Greek Salad Dressing
(Add to shopping list) :
0.25 Cup vinegar, red wine
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Directions:
In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
Refrigerate in a covered container. When ready to use, whisk again. |
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| Nutrition per Serving: |
| Calories: |
350 |
Total Carbs: |
17.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
114.1 |
Fat: |
19.3 |
Protein: |
26.99 |
| Fiber: |
3.73 |
Sodium: |
269.74 |
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