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.




This recipe 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.

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.

This salad can be served cold, warmed or room temperature. It would be a real crowd pleaser and perfect for a luncheon or barbecue side dish.




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 c
elery 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

Click here to print this recipe



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

Lebanese Recipes

Lamb Meatballs with Pine Nuts in Tomato Sauce, Chef Claudia Roden

Sephardic Recipes

Salata (cucumber salad)

Sicilian Recipes

Sicilian Green Bean & Fennel Salad
Sicilian Swordfish (swordish a la siciliana)

Syrian Recipes

Tabbouleh Salad

Easy BBQ & Cookout Recipes


Grill Recipes

Grilled Corn on the Cob
Grilled Potatoes
Grilled Lamb Shoulder with Honey
Grilled Swordfish Steaks with Soy Sauce
How to Season and Grill the Perfect Hamburger
How to Grill the Perfect Steak


Marinade & Meat Sauce Recipes

Balsamic Steak Sauce
Barbecue Beef Marinade & Tenderizer

Caribbean Marinade Recipes

Henry Bain Steak Sauce (original recipe)
Indian and Asian Marinade Recipes
Moroccan BBQ Sauce and Mint Chutney


Salad & Side Dish Recipes

Angel Hair Pasta with Sun Dried Tomatoes
Baked Beans with Maple Syrup
Broccoli Salad, Sweet & Sour
Green Beans and Prosciutto Pasta Salad
Green Beans and Summer Squash Sauté
Green Bean, Endive & Boston Lettuce Salad
Greek Shrimp & Caper Pasta Salad
Lemon Green Bean & Celery Salad
New Potatoes with Peas & Mint
Patriotic Potato Salad
Strawberry Spinach Salad

White Bean, Green Bean & Red Bell Pepper Salad


Tasty & Easy Green Bean Recipes


Armenian Green Beans with Ground Meat and Tomatoes (Fassoulia
)
Blanched Green Beans
Cream of Green Bean Soup (Company's Coming)
Fried Green Beans
Dilly Green Beans Recipe - Canning Recipe
Ginger Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green Bean Soup (Company's Coming)
Green Beans a'la Waterman's
Green Beans Almondine

Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green Beans and Prosciutto Pasta Salad
Green Bean Casserole (Campbell's)
Green Bean Casserole (Cook's Illustrated)
Green Beans, Endive & Boston Lettuce Salad
Green Beans in Sour Cream & Tomato Sauce
Green Beans Provençal, Chef Simone Beck
Green Beans Provençal, Cooking Light
Green Bean Salad, Dill, Parsley & Savory
Green Bean Salad, Feta & Pecans
Green Bean Salad, Soy Glazed Almonds, Cilantro
Green Beans with Coconut
Green Beans with Ginger Butter
Green Beans with Onion Paste (Madhur Jaffrey)
Green Beans with Roman Mustard
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Lemon Green Bean & Celery Salad
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Persian Green Beans & Rice (Lubia Polo)
Sautéed Green Beans with Hazelnut Crumbs
Sesame & Portobello Green Beans

Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
Thai Green Beans (Cooking Light)
Three Bean Salad Recipe
White Bean, Green Bean & Red Bell Pepper Salad






Popular Pages