Greek Goddess Shrimp Salad Recipes

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SALAD OF THE GODDESSES WITH POACHED SHRIMP



Salad of the Goddesses with Poached Shrimp image

Provided by Guy Fieri

Time 35m

Yield 4 servings

Number Of Ingredients 24

1 tablespoon kosher salt
1/4 teaspoon red pepper flakes
5 to 6 black peppercorns
3 to 4 cloves garlic, peeled and bashed
2 bay leaves
1 lime, cut into slices
1 small bunch fresh parsley
2 pounds shrimp (U16 or U20 size), in the shells
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup packed fresh basil leaves
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup chopped green onions
2 tablespoons fresh lemon juice
2 teaspoons anchovy paste
1 small clove garlic
Kosher salt and freshly ground pepper
2 heads romaine
1 head Bibb lettuce
1 hothouse cucumber
1/2 cup shaved red onion
1/2 cup drained and sliced pepperoncinis
1/2 cup chopped green onions
1 orange bell pepper, julienned

Steps:

  • For the shrimp: In a large saucepan, combine 2 1/2 quarts water with the salt, red pepper flakes, black peppercorns, garlic, bay leaves, lime and parsley. Stir to combine and bring to a simmer. Remove from the heat and allow the liquid to cool for a few minutes (dropping shrimp in hot, but not boiling, water yields more tender shrimp). Prepare and clean the shrimp by running a small, sharp knife down the length of the shrimps and removing the dark vein. Add the shrimp to the poaching liquid and allow them to sit and steep in the liquid, off the heat. (Cooking the shrimp in the shell yields more flavor.) Leave for about 5 minutes until they are cooked through and completely pink. Use a slotted spoon, or spider, and remove the shrimp and drain well. Refrigerate until cool, and then peel and discard the shells before serving with the salad.
  • For the dressing: Combine the mayonnaise, sour cream, basil, parsley, green onions, lemon juice, anchovy paste and garlic in a food processor and puree. Thin with water as required, using only 2 tablespoons at a time. Taste and season with salt and pepper.
  • For the salad: Wash the lettuces and roughly chop the romaine hearts. Tear the Bibb lettuce leaves into bite-size pieces. Cut the cucumber lengthwise down the middle, and then slice in 1/4-inch slices on the bias. Toss the salad ingredients together with the shaved red onion, pepperoncinis, green onions, bell peppers and cucumber. Top with the shrimp. Dress lightly with the dressing.

GREEK SALAD WITH SALAMI OR SHRIMP



Greek Salad With Salami or Shrimp image

Make and share this Greek Salad With Salami or Shrimp recipe from Food.com.

Provided by NRG Tribe

Categories     < 15 Mins

Time 5m

Yield 2 serving(s)

Number Of Ingredients 8

4 cups salad greens
2 tablespoons extra virgin olive oil
1 tablespoon raw wine vinegar
1 teaspoon dried oregano
1 small red onion, finely sliced
4 pieces pickled red peppers
4 ounces feta cheese, crumbled
2 ounces salami, thinly sliced or 1/2 lb grilled shrimp

Steps:

  • Toss salad greens with oil, vinegar and oregano.
  • Garnish with onion, red pepper, feta and salami or shrimp.

Nutrition Facts : Calories 389, Fat 32.9, SaturatedFat 13.7, Cholesterol 73.6, Sodium 1035.6, Carbohydrate 10.9, Fiber 2.6, Sugar 5.5, Protein 14.4

GREEK SALAD WITH BROILED SHRIMP



Greek Salad with Broiled Shrimp image

Shrimp flavored with garlic, lemon, oregano, olive oil, salt, and pepper are skewered, then broiled. Serve them over a Greek salad accompanied by herbed toasted pitas and feta cheese. It makes for a tasty meal for a cookout.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 12

12 medium shrimp
2 tablespoons plus 1/2 cup olive oil
2 cloves garlic, minced
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup freshly squeezed lemon juice
1/2 teaspoon dried oregano
1 head romaine lettuce, washed and cut crosswise into 1-inch strips
1 large tomato, cut into wedges
2 small cucumbers, peeled if waxy, and cut into large chunks
1 small red onion, peeled and thinly sliced
1/4 pound black olives, preferably Kalamata

Steps:

  • Heat broiler. Peel shrimp, leaving tails intact; remove veins from backs. Place shrimp in a small bowl, and toss with 2 tablespoons olive oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Thread 3 shrimp onto a metal skewer; place on a baking sheet. Repeat with remaining shrimp and 3 more skewers. Broil until tops are browned, 2 to 3 minutes. Flip; cook until browned and cooked through, 2 to 3 minutes more. Set shrimp aside.
  • In a bowl, whisk together lemon juice, oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Whisking constantly, slowly drizzle in remaining half cup olive oil. Set aside.
  • Divide romaine among four plates. Place some of the tomato, cucumbers, onion, and olives on each plate; top with a reserved shrimp skewer. Drizzle with reserved dressing, and serve.

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