Mint Marinated Shrimp With Tabbouleh Tomatoes And Feta Recipes

MINT-MARINATED SHRIMP WITH TABBOULEH, TOMATOES, AND FETA

Steps:

• Stir bulgur, 1 1/2 cups water, 1/2 cup lemon juice, and 1/3 cup oil in large bowl. Let stand until bulgur is tender and most liquid is absorbed, about 2 hours.
• Meanwhile, whisk together remaining 2 tablespoons lemon juice, 2 tablespoons oil, 3 tablespoons mint, and 1/2 teaspoon salt in medium bowl. Mix in shrimp. Marinate 30 minutes, stirring occasionally.
• Drain off any excess liquid from bulgur. Mix in tomatoes, arugula, feta, green onions, garlic, remaining 3 tablespoons mint, and 1 1/2 teaspoons salt. Season salad to taste with pepper.
• Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.
• *Also called cracked wheat; available at supermarkets, specialty foods stores, and natural foods stores.

MINT MARINATED GRILLED SHRIMP TABBOULEH SALAD

Steps:

• Place bulgur in a bowl and pour the boiling water over. Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours.
• Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint.
• Whisk together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and season with salt and pepper.
• Transfer tabbouleh to a platter and top with the grilled shrimp. Garnish with fresh mint leaves.
• Combine juice, mint, oil and pepper in a blender and blend until smooth. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes.
• Heat grill to high. Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through.

GRILLED SHRIMP WITH FETA AND TOMATOES

Steps:

• Prepare vinaigrette: Whisk the vinegar, mustard, lemon zest, salt and pepper in a small bowl.
• Whisking constantly, slowly drizzle in the oil until thickened.
• Set aside.
• Toss together the shrimp, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl.
• Let rest for 15 minutes, tossing once.
• Thread the shrimp on 12 metal skewers.
• Grill the shrimp over high heat for no more that 2 minutes per side, turning carefully.
• Remove shrimp to a large bowl.
• If using radicchio: Trim the tough white bottom section off each leaf then add the leaves to the shrimp.
• If using bag lettuce just place into large serving bowl.
• Add shrimp along with tomatoes, cheese and mint.
• Toss with vinaigrette.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

SHRIMP WITH TOMATOES AND FETA

Steps:

• Warm the olive oil in a large frying pan over medium heat and cook onions, stirring occasionally until soft, 7 minutes. Increase the heat to high. Add the tomatoes, water, oregano, crushed red pepper and vinegar and stir well. Bring to a boil, reduce the heat to low and simmer until thick, 20 to 30 minutes.
• Add the shrimp to the sauce and stir together. Simmer until the shrimp are almost firm, 4 to 5 minutes. Season with salt and pepper. Crumble the feta onto the top and stir together.
• Garnish with parsley and serve.

MINT-MARINATED SHRIMP WITH GLASS NOODLES

Steps:

• Combine shrimp, mint, garlic, lemon juice, and 1/4 cup olive oil in a medium bowl. Cover, and refrigerate for 1 hour.
• Meanwhile, whisk together lime juice, fish sauce, chili sauce, vegetable oil, and sugar. Let stand until ready to use.
• Place noodles in a large bowl. Bring a pot of water to a boil; pour over noodles. Let stand until softened, 6 to 8 minutes. Drain, and rinse under cold water.
• Remove shrimp from marinade, and season with salt and cayenne. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook until golden and cooked through, about 1 minute per side.
• Divide noodles among 4 serving bowls. Top with shrimp, cucumber, and chile. Drizzle lime juice mixture over the top, and serve with lime wedges.

SHRIMP WITH TOMATOES & FETA

Steps:

• In a large skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Add tomatoes, wine, oregano, salt, pepper flakes and paprika; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Stir in mint. Serve with rice.

BAKED SHRIMP WITH TOMATOES AND FETA

Steps:

• Preheat oven to 475 degrees with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
• Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
• Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. Crumble feta over top.
• Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with Orzo and Green Beans, sprinkled with additional chopped mint.