Cat Coras Greek Shrimp And Caper Salad Recipes

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SHRIMP SALAD: GARIDOSALATA



Shrimp Salad: Garidosalata image

Provided by Cat Cora

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
2 cloves garlic
1 lemon, halved
1 teaspoon crushed chile flakes
2 pounds shrimp (21/25 count), peeled and deveined
2 scallions, finely chopped
1 small red onion, finely chopped
1 ounce capers
1 celery rib, chopped
30 cherry tomatoes, halved
1 teaspoon finely chopped fresh oregano
1 ounce olive oil
Salt and freshly ground black pepper
1 tablespoon lemon juice
1 tablespoon red wine vinegar

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.

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



Chilled Shrimp, Caper, and Orzo Salad with Sweet Corn and Cherry Tomatoes image

Provided by Cat Cora

Categories     main-dish

Time 35m

Number Of Ingredients 18

2 tablespoons medium shrimp, peeled, deveined, and tails cut off
1 clove garlic, minced
3 tablespoons fresh lemon juice
1 teaspoon red pepper flakes
1 cup orzo, cooked
30 cherry tomatoes, halved
2 scallions, white and tender green parts, finely chopped
1 cup finely chopped red onion
2 tablespoons capers, drained
1 celery stalk, finely chopped
1/2 cup fresh sweet corn
2 teaspoons finely chopped fresh oregano
3 tablespoons extra virgin olive oil
1/2 teaspoons Kosher salt
Freshly ground black pepper to taste
1 tablespoons fresh lemon juice
1 tablespoons red wine vinegar
2 teaspoons finely chopped fresh Italian (flat-leaf parsley)

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.

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