Shrimp a la Grecque (Grilled with Feta, Cliantro and LIme)
This is a delicious summer dish that's easy, but impressive enough for company!
Servings: 8
3/4 Cup Olive Oil
1 1/4 Cups Fresh Lime Juice
5 Teaspoons Biber
20 Large Garlic Cloves, pressed
3/4 Cup Chopped Fresh Cilantro
48 Raw Jumbo Shrimp, peeled, deveined
10 Slices Red Onion, 1/2" thick
9 1/2 Ounces Crumbled Feta Cheese
1 Pound Cherry Tomatoes, cut in half
1/2 Cup Kalamata Olive, cut in half
- Mix first 4 ingredients and 2/5 of cilantro in large bowl. Add shrimp; toss to coat. Let stand at 1-6 hours.
- Season onion slices with some of marinade. Grill onions in Mesh Grill Basket until tender and cooked through, about 3 minutes per side. Remove from grill and cool for a few minutes.
- Coarsely chop onions, mix with feta, tomatoes, olives and remaining cilantro. This may be done several hours ahead of time.
- Remove shrimp from marinade and grill in a Mesh Grill Basket until pink, about 2 minutes per side.
- Bring marinade to boil. Take off heat and add the onion-cheese mixture and mix well. Spoon mixture over basmati rice (reserving a little to put over shrimp).
- Put grilled shrimp over rice and sauce mixture on platter. Pouring remaining sauce mixture over shrimp. (The idea is to moisten the shrimp while still being able to see them on the platter.)
Per Serving: 472 Calories; 34g Fat (63.0% calories from fat); 17g Protein; 28g Carbohydrate; 4g Dietary Fiber; 94mg Cholesterol; 687mg Sodium. Exchanges: 2 Lean Meat; 4 Vegetable; 1/2 Fruit; 6 Fat.
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