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Shrimp with Feta and Tomatoes More Recipes Like This

Ingredients: Metric Units
3 lb. shrimp
zest of 1 lemon
juice of 1 lemon (about 3 Tbsp.)
1/4 olive oil
2 tsp. oregano
salt and pepper to taste
1 head radicchio
2 lb. plum tomatoes
8 oz. feta cheese
1/2 c. fresh mint

2 Tbsp. wine vinegar
2 tsp. brown mustard
zest of 1 lemon
salt and pepper to taste
3 Tbsp. olive oil

Make the dressing:
Whisk together vinegar, mustard, lemon zest, salt and pepper.
While whisking constantly, slowly drizzle in oil until thickened. Set aside.

Devein, peel, and rinse shrimp.

Toss shrimp with lemon zest and juice, olive oil, oregano, salt, and pepper. Let stand for 15 minutes.

Trim the white bottom part of each radicchio leaf. Separate leaves. Place in large serving bowl.

Crumble feta cheese into serving bowl.

Chop fresh mint and add to serving bowl.

Chop tomatoes in bite sized pieces and add to serving bowl.

Heat a large skillet over medium heat. Add shrimp. Sauté briskly. Cook only until all the shrimp are pink and remove from heat promptly. Add to serving bowl, then toss to combine with other ingredients. Serve immediately.

Try using one of the fancy vinegars that are so fashionable of late.
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