Cat Coras Greek Shrimp And Caper Salad Recipes

SHRIMP SALAD: GARIDOSALATA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add garlic cloves, lemon halves, and chile. Add in shrimp and simmer until pink, about 5 minutes. Remove and rinse under cold water.
• In a large bowl, toss shrimp, scallions, red onion, capers, celery, and tomatoes together.
• In a small bowl, whisk together oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the salad and toss once more to incorporate. Cover and refrigerate until ready to serve.

GREEK BAKED SHRIMP WITH FETA

Steps:

• Preheat oven to 450 degrees.
• Remove shells from shrimp, leaving last segment and tail intact; remove vein.
• Rinse and dry.
• In a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more.
• To the onions add the tomatoes, wine, half the parsley, oregano, and salt and pepper to taste.
• Reduce heat, cover and simmer for 30 minutes until thickened.
• Pour half the sauce into a shallow casserole, and arrange the shrimp on top.
• Pour the rest of the sauce on, and sprinkle crumbled feta over the shrimp.
• Bake at 450 degrees for 10-12 minutes or until prawns are pink and feta is lightly browned.
• Garnish with remaining parsley and serve.

CHILLED SHRIMP, CAPER, AND ORZO SALAD WITH SWEET CORN AND CHERRY TOMATOES

Steps:

• Bring a large saucepan 3/4 full of salted water to a boil over high heat.
• Add the shrimp and simmer until pink, about 5 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 along with orzo.
• In a large bowl, toss together the shrimp/orzo mixture with the marinade, scallions, red onion, capers, celery, fresh corn and tomatoes, and set aside.
• To make the dressing, in a small bowl, whisk together the oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the shrimp, orzo, and vegetables, add the parsley, and toss to incorporate. Cover and refrigerate until ready to eat. Serve chilled.

GREEK POTATO SALAD: PATATOSALATA

Steps:

• In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill, and oregano.
• In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
• Pour over the salad and mix well. Refrigerate until ready to serve.