Meze Platter Hummus Shrimp Salad Cucumber Salad Recipes

GREEK MEZZE PLATTER

Steps:

• Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.
• Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.
• Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.
• "Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
• Preheat the oven to 350 degrees F.
• Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

CUCUMBER SHRIMP SALAD

Steps:

• Rinse and drain shrimp - blot dry with papertowels to remove excess water.
• Slice the cucumbers thinly.
• In a pretty bowl, combine the vinegar, sugar, soy sauce, and wasabi, then mix in the cucumbers and shrimp.
• Chill 20 minutes.
• Garnish with peanuts, parsley, and/or green onions just before serving.

SEARED SHRIMP WITH CUCUMBER SALAD

Steps:

• In a large mixing bowl, toss together cucumber, onion, jalapeno, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.
• Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.
• Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• To serve, spoon shrimp over cucumber salad.

MEZE PLATTER: HUMMUS, SHRIMP SALAD, CUCUMBER SALAD

Steps:

• HUMMUS:.
• Place 1 tablespoon garbanzo beans in small bowl and reserve for garnish.
• Combine remaining garbanzo beans, lemon juice, 2 tablespoons water, 2 tablespoons oil, garlic, cumin, and 1 teaspoon paprika in processor and blend until smooth.
• Transfer to small bowl; season to taste with salt, pepper & crushed red pepper flakes for that extra kick.
• Sprinkle reserved garbanzo beans over.
• (* DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.).
• Drizzle hummus lightly with oil and sprinkle lightly with paprika.
• SHRIMP, OLIVES AND TOMATO SALAD:.
• Combine all ingredients in medium bowl and toss to blend.
• Season to taste with salt and pepper.
• (** DO AHEAD: Can be made 4 hours ahead. Cover and refrigerate.)
• CUCUMBER, YOGURT, & FETA SALAD.
• Arrange cucumber slices on plate; sprinkle with salt and pepper.
• Spoon yogurt over.
• Sprinkle with feta cheese and oregano.
• (*** DO AHEAD: Can be made 1 hour ahead. Cover and refrigerate.)
• ARRANGEMENT:.
• Place marinated artichokes in small bowl.
• Arrange bowls of hummus, shrimp salad, and artichokes and plate with cucumber salad on large platter.
• Garnish with lemon wedges.
• Toast pita breads in toaster, then cut into wedges; arrange pita wedges on platter with salads and serve.

SHRIMP, CUCUMBER, AND WATERMELON SALAD

Steps:

• Whisk olive oil, mint, honey, lemon zest, and 1 tablespoon lemon juice together in a small bowl. Set dressing aside.
• Lightly dredge shrimp in blackened seasoning.
• Heat olive oil in a large skillet over medium-high heat. Add shrimp in batches and cook until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes on each side.
• Use a spiralizer to create cucumber "noodles." Divide among 4 bowls. Top each with watermelon, avocado, feta cheese, and shrimp. Drizzle with dressing and sprinkle with sesame seeds. Serve immediately.