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.

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.

Cook's Tips:

I cook one pound of orzo, drain it well and then put it in a very large bowl. I immediately pour the dressing over the warm orzo and mix it well. I then add the other ingredients to it. When I make this recipe with orzo I add a lot more scallions, celery, red onions, capers, etc. to bulk it up and keep it flavorful. I also find one pound of shrimp sufficient. Don't forget the crumbled feta!

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.

Serves 4 - 6

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Greek Recipes

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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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Sephardic Recipes

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Syrian Recipes

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Marinade & Meat Sauce Recipes

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Indian and Asian Marinade Recipes
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Greek Shrimp & Caper Pasta Salad
Lemon Green Bean & Celery Salad
New Potatoes with Peas & Mint
Patriotic Potato Salad
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Tasty & Easy Green Bean Recipes


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Greek Green Beans
Greek Potatoes and Green Beans
Green Bean Soup (Company's Coming)
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Green Beans Almondine (with an Asian flair)
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Green Beans and Prosciutto Pasta Salad
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Green Beans in Sour Cream & Tomato Sauce
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Green Bean Salad, Dill, Parsley & Savory
Green Bean Salad, Feta & Pecans
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Italian Green Beans (St. Anna Beans)
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Oven Roasted Green Beans
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Persian Green Beans & Rice (Lubia Polo)
Sautéed Green Beans with Hazelnut Crumbs
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