Greek Shrimp & Caper Salad
I have always loved Greek food. I didn't grow up eating
it, I ate my first Greek food in my mid-20's. I
love the freshness and the brightness of the flavors. My hubby and I have been
trying to eat healthy so I'm trying out a lot of new dishes. Since he is adventurous
and will eat anything I cook I'm having a blast. I
picked up Cat Cora's Kitchen Cookbook for about $5 at a local discount store.
It's a treasure trove of recipes, and one of our favorites is this Shrimp and
Caper Salad.
It has all the fabulous bright flavors of the Mediterranean that I love, capers
and lemon, oregano, parsley and tomatoes. It's super easy to make and rework for
your own taste preferences.
Cat Cora suggests you serve this shrimp salad on a bed of fresh greens. I wanted
it to be a bit more substantial so I mixed it with orzo pasta. I also only use
1 pound of medium shrimp. The orzo soaks up the tasty red wine vinegar and olive
oil dressing. If you make this dish with orzo you will have to make more dressing.
I make a pound of orzo and triple the dressing recipe.
It's also a great
dish because you can add more or less of what you like. We like more celery and
capers. I also add feta cheese.
Shrimp and Caper Salad (Garithosalata Me Kappari)
2 pounds
medium shrimp, peeled, deveined and tails cut off
2 cloves garlic
3 tablespoons
fresh lemon juice
1 teaspoon red pepper flakes
2 scallions, white and tender
green parts, finely chopped
1 cup finely chopped red onion
2 tablespoons
capers, drained
1 celery
stalk, finely chopped
30 cherry tomatoes, halved (optional)
Bring
a large saucepan three-fourths full of salted water to a boil over high heat.
Add the shrimp and simmer until pink, about five minutes. Drain the shrimp and
rinse quickly under cold water.
Meanwhile in a bowl, combine the garlic, lemon juice and red pepper flakes. Add the hot shrimp to the garlic mixture and marinate for 10 minutes.
In a large bowl toss together the shrimp with the marinade, the scallions, red onion, capers, celery and tomatoes.
DRESSING:
2
teaspoons finely chopped fresh oregano
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1 tablespoon
fresh lemon juice
1 tablespoon red wine vinegar
2
teaspoons finely chopped fresh Italian (flat leaf) parsley
To
make the dressing, in a small bowl whisk together the oregano, olive oil, salt,
pepper, lemon juice and vinegar. Pour over the shrimp and vegetables. Add the
parsley and toss to incorporate. Cover and refrigerate until ready to eat. Serve
chilled.
Serves 4 - 6
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here to print this recipe
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