Shrimp are a versatile ingredient and a relatively quick cooking option for weekday meals. With calcium, iodine, and omega-3 and omega-6 essential fatty acids, important for brain and immune system health, shrimp are often the most affordable and readily available shellfish in local markets. . Choose Wild American, Large or Jumbo Shrimp for the following recipes. Peeled and deveined shrimp can be purchased for a shortcut. With just 60 calories for a 3-ounce serving, shrimp are also relatively low in calories.
24 jumbo shrimp (about 2 pounds), peeled and deveined with the tail intact
2 garlic cloves, crushed
1 teaspoon of Greek oregano
1/4 cup Greek extra virgin olive oil
2 tablespoons of fresh lemon juice
Greek sea salt and freshly ground pepper, to taste
Combine shrimp, garlic, oregano, oil and lemon juice in a large baking dish or bowl. Cover and refrigerate, stirring occasionally, for 30 minutes. While the shrimp marinate, soak 8 wooden skewers in water for at least 20 minutes, or if you prefer, metal skewers can be used without the need for soaking.
Preheat the grill to medium-high. Skewer the shrimp and season with salt and pepper to taste. Grill until the shrimp are opaque, about 3 minutes per side. Serve with a salad like the following which is topped with walnut vinaigrette.
Salad with walnut vinaigrette
2 cups grated romaine lettuce
1-2 medium tomatoes, chopped
1 small red onion, chopped
1 cup chopped raw kale
1 cup of shredded red cabbage
1 cup of arugula, watercress or baby spinach
1 medium red pepper, sliced
2 small cucumbers, chopped
1-2 medium carrots, grated
For the walnut vinaigrette:
1/4 cup red wine vinegar
1/2 cup of water
1/4 cup walnuts
1 clove of garlic
2 teaspoons of Dijon mustard
1/4 teaspoon dried oregano
Greek sea salt and freshly ground pepper to taste
Add the vegetables to a large bowl. To make the dressing, combine all the ingredients in a blender or food processor and blend until smooth. Season with salt and pepper to taste. Store leftover dressing in a tightly covered container in the refrigerator for later use. Add two tablespoons of dressing per person to the salad and mix. Serve immediately, garnished with cooked shrimp.
2 pounds shrimp, peeled and deveined, tail left, if you prefer
4 tablespoons Greek extra virgin olive oil
3-4 garlic cloves, sliced
A pinch of red pepper flakes
1 tablespoon of dried oregano
Salt and freshly ground pepper
1 medium lemon, zested and squeezed
2 tablespoons of chopped fresh parsley
In a large saucepan over medium-high heat, cook the garlic in olive oil for 1 minute. Add the red pepper flakes, oregano, shrimp, salt and pepper to taste. Stir in the lemon zest and juice and continue cooking over medium heat. Cover the pot, reduce the heat and simmer until the shrimp are cooked through. Sprinkle with chopped parsley. Serve immediately over cooked rice, bulgur or pasta with fresh bread and a side salad.