Cat Coras Greek Shrimp And Caper Salad Recipes

SHRIMP SALAD: GARIDOSALATA

Shrimp Salad: Garidosalata image

Provided by Cat Cora

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

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

Ingredients

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.

CALAMARI, TOMATO AND CAPER SALAD

Calamari, Tomato and Caper Salad image

This is easy to make and will certainly impress whoever you serve it to because of its beautiful mix of colors and shapes. It also is very fast to put together. Adapted from Giada di Laurentis of the Food Network.

Provided by threeovens

Categories Squid

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons extra virgin olive oil
3 garlic cloves, minced
5 roma tomatoes, chopped
1/2 teaspoon crushed red pepper flakes
kosher salt & freshly ground black pepper
1 lb calamari, cleaned and sliced into 1/4 to 1/2-inch slices
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons capers, rinsed and drained
1 lemon, zested
kosher salt & freshly ground black pepper
2 tablespoons fresh parsley, chopped

Steps:

In a large skillet, heat oil over medium high heat and cook the garlic until fragrant, about 30 seconds; add tomatoes and red pepper flakes and cook about 2 minutes.
Season calamari rings with salt and pepper, then add to the skillet; saute, stirring, until cooked through, about 2 or 3 minutes.
Transfer to a colander to drain a bit.
Place the lemon juice, olive oil, capers, and lemon zest into a clean glass jar with a lid; shake to combine, taste, and season with salt and pepper.
Transfer the salad to a serving bowl, pour dressing over top and gently toss to coat with dressing.
Garnish with fresh parsley.

GREEK PASTA SALAD WITH SHRIMP AND OLIVES

Greek Pasta Salad with Shrimp and Olives image

Provided by Scott Snyder

Categories Salad Olive Pasta Tomato No-Cook Picnic Quick & Easy Lunch Feta Shrimp Spring Summer Healthy Bon Appétit Portland Oregon

Yield Serves 6

Number Of Ingredients 12

Ingredients

3/4 pound tomatoes, chopped
1 large red bell pepper, seeded, chopped
1/4 pound feta cheese, crumbled
1/2 cup olive oil
1/2 cup chopped pitted black olives (preferably brine-cured)
1/4 cup fresh lemon juice
2 tablespoons dry vermouth or dry white wine
1 tablespoon dried thyme
6 green onions, chopped
3 large garlic cloves, chopped
3/4 pound linguine, freshly cooked
3/4 pound cooked bay shrimp

Steps:

Mix first 10 ingredients in large bowl. Add linguine and shrimp and toss to blend. Season salad to taste with salt and pepper. (Can be prepared 30 minutes ahead. Let stand at room temperature.)

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