Greek Shrimp Salad
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This probably has an authentic name in Greek, but “shrimp salad” is what the little old grandmother called it when she served it to us. So we do too!
Serves 4 as a side, or 2 as a main course
Ingredients
Fresh dill
Fresh mint
¼ cup extra virgin olive oil – use the good stuff
Freshly ground black pepper
½ cup Greek white wine, or a Pinot Grigio
½ lemon
1 tablespoon Ouzo
1 lb largish shrimp, preferably 16-20 count
1 large sweet onion
1-2 ripe tomatoes, or an equivalent amount of cherry tomatoes
¼ cup kalamata olives
2 tablespoons capers
6-8 oz Feta cheese
Instructions
- Preheat oven to 400°F.
- Peel the shrimp and put in a large mixing bowl.
- Cut the ends off the onion, and halve it lengthwise. Now slice into thin wedges lengthwise, separate the layers and add to the shrimp.
- Cut the tomatoes into ½ inch chunks and add; add any juice from the cutting board as well.
- Pit and halve the olives, and add.
- Rinse the capers, and add.
- Crumble and add the Feta.
- Finely chop and add the herbs, about ¼ cup total. Use twice as much dill as mint.
- Pour the olive oil over all, and season to taste with black pepper.
- Toss everything to combine, and pour into a pyrex baking dish, spreading out so the shrimp is in a single layer
- Pour in the white wine.
- Squeeze the lemon, drizzling the juice over all.
- Drizzle Ouzo over the top.
- Bake until bubbling and shrimp is pink and cooked through, about 20-30 minutes. Serve hot.
