Greek Shrimp Salad Recipe - Cooking Index
Greek Shrimp Salad Recipe - Cooking Index
With the addition of shrimp this salad goes from the ordinary Greek salad to the extraordinary Greek salad. Now it has all the elements of the Mediterranean from both sea and land. Add some love and it's even better!
Type: Fish, Shellfish| Shrimp Dressing | ||
| 1/2 cup | 118ml | Plain yogurt |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 2 tablespoons | 30ml | Cucumber - peeled, seeded, |
| And finely diced | ||
| 1 tablespoon | 15ml | Minced red onion |
| 1 tablespoon | 15ml | Minced garlic |
| 1 | Cayenne pepper | |
| Kosher Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Salad | ||
| 1 | Romaine heart - torn bite size | |
| 4 cups | 440g / 15oz | Mixed baby lettuces - washed, dried |
| 1/2 cup | 118ml | Cored red bell peppers in 1" cubes |
| 1/2 cup | 118ml | Cored yellow bell peppers in 1" cubes |
| 1/2 cup | 31g / 1.1oz | Caramelized Onions - (see recipe) |
| 1/2 cup | 118ml | Kalamata olives - pitted |
| 1 cup | 237ml | Cucumber - peeled, seeded, (small) |
| Quartered, cut into 1/2" slices | ||
| 1 cup | 62g / 2.2oz | Yellow pear and sweet cherry tomatoes - cut in halves |
| 1/2 cup | 73g / 2.6oz | Freshly-grated parmesan cheese |
| 1 cup | 146g / 5.1oz | Crumbled feta cheese |
| 1 cup | 237ml | Greek Salad Dressing - (see recipe) |
| Kosher Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 16 | Shrimp - peeled, deveined, (large) | |
| Cut in half horizontally, and blanched | ||
| 1/4 cup | 59ml | Toasted pine nuts - see * Note |
| 1 | Fresh dill |
* Note: 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.
Make the Shrimp Dressing: In a medium bowl, whisk together the first six 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 cucumbers, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound on 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.
This recipe yields 4 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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