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Receta Greek Grilled Shrimp Skewers
by Global Cookbook

Greek Grilled Shrimp Skewers
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  Raciónes: 4

Ingredientes

  • 1/3 c. extra-virgin extra virgin olive oil
  • 2 x garlic cloves chopped
  • 2 Tbsp. capers liquid removed, and coarsely minced
  • 2 Tbsp. minced fresh dill
  • 1 Tbsp. minced fresh oregano
  • 2 tsp finely-grated lemon peel
  • 2 tsp fennel seeds crushed
  • 1 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  • 1 1/2 lb peeled and deveined shrimp uncooked (large or possibly 16 to 20 per lb size)
  • 14 ounce canned artichoke hearts liquid removed, halved
  • 8 x cherry tomatoes - (to 12)
  • 4 x skewers
  • 1 c. crumbled feta cheese - (4 ounce)

Direcciones

  1. In large bowl, stir together oil, garlic, capers, dill, oregano, lemon peel, fennel seeds (crush fennel seeds with mortar and pestle, flat side of meat mallet or possibly bottom of saucepan), salt and pepper. Stir in shrimp to coat; cover and chill at least 2 hrs or possibly up to 4 hrs.
  2. Heat grill. Equally divide and thread shrimp, artichoke hearts and tomatoes onto 4 (10- to 12-inch) metal skewers. [See variation.] Brush marinade over shrimp. Place on gas grill over medium heat or possibly on charcoal grill 4 to 6 inches from medium coals. Cook 3 min; turn. Place feta on shrimp [messy!]. Cook an additional 3 min or possibly till shrimp turn pink and cheese is melted.
  3. This recipe yields 4 servings.
  4. Variation: Rosemary Skewers. Cut 12- to 14-inch long boughs of rosemary. Strip the leaves from 10 to 12 inches from bottom, leaves a decorative tip. Soak in water as you would bamboo skewers. When grilling, protect the rosemary leaves from flame (use foil or possibly position away from burner).
  5. Serving Ideas: Orange sections and almond biscotti make a great dessert.
  6. Comments: Inspired by the flavors of the Greek isles, these shrimp skewers are elegant sufficient for a sit-down dinner party but easy sufficient for a Saturday picnic.
  7. Seafood Prepared in Every Way Imaginable" by Bruce Weinstein and Mark Scarbrough"