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Grilled Shrimp with Tomato and Feta

Ingredients

  • 8 ounces Greek feta, patted dry and crumbled
  • Special equipment: Wooden skewers, soaked in cold water for 2 hours
  • 6 pita breads, warmed, for serving
  • Pinch ground cinnamon
  • Special equipment: Wooden skewers, soaked in cold water for 2 hours
  • 6 pita breads, warmed, for serving
  • 8 ounces Greek feta, patted dry and crumbled
  • + 29 more ingredients
    • Finely grated fresh lemon zest
    • 1 tablespoon finely chopped fresh oregano
    • 2 tablespoons finely chopped fresh mint, plus sprigs for garnish
    • Clover honey, for sweetening
    • Pinch red pepper flakes
    • Pinch ground cinnamon
    • 2 teaspoons smoked paprika
    • ¼ cup white wine
    • 1 shallot, chopped
    • 3 cloves garlic, chopped
    • Greek extra-virgin olive oil, for cooking
    • Kosher salt and freshly ground black pepper
    • Canola oil, for brushing the skewers
    • 1 pint cherry tomatoes, trimmed
    • 1 ½ pounds large shrimp (21 to 24), shelled and deveined
    • Finely grated fresh lemon zest
    • 1 tablespoon finely chopped fresh oregano
    • 2 tablespoons finely chopped fresh mint, plus sprigs for garnish
    • Clover honey, for sweetening
    • Pinch red pepper flakes
    • 2 teaspoons smoked paprika
    • ¼ cup white wine
    • 1 shallot, chopped
    • 3 cloves garlic, chopped
    • Greek extra-virgin olive oil, for cooking
    • Kosher salt and freshly ground black pepper
    • Canola oil, for brushing the skewers
    • 1 pint cherry tomatoes, trimmed
    • 1 ½ pounds large shrimp (21 to 24), shelled and deveined

1. 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,...

View full recipe at SpringPad

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