Shrimp Salad Garidosalata Cat Cora Recipes

SHRIMP IN LEMON SAUCE: GARIDES AVGOLEMENO

Steps:

• Marinate the shrimp in the olive oil, oregano, and garlic 30 minutes
• Preheat a grill. Preheat an oven to 450 degrees F.
• Slide 4 shrimp onto each skewer. Place on a hot grill and mark on both sides quickly, not cooking them through. Put them in a baking dish and pour the fish broth over the shrimp with the tomatoes and place in the oven for about 4 minutes.
• Remove from the oven, take the shrimp out of the baking dish, and place on a platter.
• In a bowl whisk together the eggs and lemon juice. Slowly pour in the fish broth with the tomatoes and incorporate it until foamy. Season with salt and pepper. Pour it over the shrimp and sprinkle with parsley. Serve warm, as an appetizer.

GREEK POTATO SALAD: PATATOSALATA

Steps:

• In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill, and oregano.
• In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
• Pour over the salad and mix well. Refrigerate until ready to serve.

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

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.

SHRIMP SALAD - {GARIDOSALATA} RECIPE

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. This recipe yields 4 to 6 servings.

CAT CORA'S GREEK SHRIMP AND CAPER SALAD

Steps:

• Bring 2 quarts water to boil in 3 qt pan. Add 1 tsp salt. Drop shrimp in and cook till just pink. Drain and rinse briefly with cold water.
• Mix lemon juice, garlic and red pepper flakes in large bowl and add hot shrimp to this mixture. Set aside to marinate for 10 minutes.
• Meanwhile, make the dressing by whisking together all dressing ingredients, except parsley.
• Mix shrimp with remaining salad ingredients.
• Pour dressing over shrimp and sprinkle parsley over salad. Mix well.
• Chill until cold.
• This salad can be served over greens.
• This can also be served over cooked orzo. If serving with orzo, use 1 lb of orzo and triple the dressing ingredients, so that there is enough to coat and flavor the orzo.

SHRIMP SALAD RECIPE

Steps:

• Place shrimp in medium bowl, sprinkle with Cajun spice, garlic and pinch of salt and stir to combine. Heat large non-stick pan over medium high heat. Swirl in butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 minutes without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Remove to a plate and set aside to cool. Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine. Whisk ingredients for salad dressing in a small bowl and drizzle over salad and then toss to combine and serve.

SHRIMP SALAD: GARIDOSALATA - CAT CORA

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.