Greek Shrimp & Caper Salad
Cat Cora's Shrimp and 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
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
Mediterranean
& Middle Eastern Recipes
Greek
Recipes
Baba
Ghanouj (baba ghanoush)
Baked
Cod with Orange, Caper & Olive Sauce
Greek
Lemon & Egg Sauce (avgolemono)
Greek
Shrimp with Feta Cheese (garides saganaki)
Shrimp
and Caper Salad from Chef Cat Cora
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Beans a'la Waterman's
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One of the wonderful things about fresh green beans is that you can add just one or two ingredients and have a fantastic dish. When you're choosing green bean recipes it's important to consider the type of green beans that you have. More mature green beans are best suited for recipes where they'll be boiled or simmered for long periods of time. .
How to freeze fresh green beans
If you've been spoiled like me eating fresh green beans and dread the end of the season and going back to factory frozen or canned green beans, you should know that freezing green beans is the easiest way to have them year round. Many people prefer to freeze green beans as opposed to canning them. Freezing is much less time consuming and requires fewer tools. Canning requires jars, lids, and a pressure cooker.
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