Grilled Shrimp with Tomato and Feta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: -1 1/2 lbs large shrimp (21 to 24), shelled and deveined
-1 pint cherry tomatoes, trimmed
-canola oil, for brushing the skewers
-kosher salt and freshly ground black pepper
-Greek extra-virgin olive oil, for cooking
-3 cloves garlic, chopped (I used more)
-1 shallot, chopped
-1/4 cup white wine
-2 tsp smoked paprika
-pinch ground cinnamon
-pinch red pepper flakes
-clover honey, for sweetening (I didn't have to use)
-2 tbsp finely chopped fresh mint, plus sprigs for garnish (I used more)
-1 tbsp finely chopped fresh oregano (I used more)
-finely grated fresh lemon zest
-8 oz Greek feta, patted dry and crumbled
-6 pita breads, warmed, for serving (I didn't use)
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Directions: |
Directions:-For the shrimp: Prepare a charcoal grill for high direct heat. Skewer a few shrimp onto 2 skewers so the shrimp lay flat. Do the same with the tomatoes. Brush the skewers with canola oil and sprinkle with salt and pepper. Grill the tomatoes first, until slightly charred on both sides and soft, about 2 minutes each side. Reserve the shrimp skewers to the side. (I didn't use the grill for this recipe, I sauteed the tomatoes in olive oil on medium heat for a few minutes and then removed them from the pan until it was time to put them back in the pan).
-Heat a few tbsp of olive oil in a large saute pan over medium heat. Cook the garlic and shallots until soft, about 2 minutes. Add the grilled tomatoes, wine, paprika, cinnamon, red pepper flakes, and sprinkle with salt and pepper. Bring to a simmer. Crush the tomatoes with a spoon. Cook until the sauce thickens. Taste; add some honey if the tomatoes aren't sweet. Sprinkle with salt and pepper. Stir in the mint, oregano, and lemon zest.
-Grill the shrimp until just cooked through and slightly charred, about 1 1/2 minutes each side. Remove the shrimp from the skews and add to the tomato mixture. (I cooked the shrimp on the stove top). Toss the shrimp just to coat and transfer to a platter. Top the shrimp with the feta and mint sprigs and drizzle with olive oil (I didn't drizzle olive oil). Serve with the pitas to dip tomato juices (I didn't do). |
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Number Of
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Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:15 minutes, cook time 10 minutes |
Personal
Notes: |
Personal
Notes: I LOVED this recipe. DO NOT replace the fresh herbs with dried herbs. Make sure to use the smoked paprika, not regular paprika.
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