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MAIN DISHES- SEAFOOD- FISH:
Shrimp, Artichoke and
Olive Kebabs with
Feta and Roasted Red Pepper Sauce
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Shrimp,
Artichoke, and Olive Kebabs
with Feta and Roasted Red Pepper Sauce |
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Greek inspired...
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KEBABS: |
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1½
lbs |
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extra-large (10 to 15 per pound) raw
shrimp, peeled |
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3
Tbs |
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olive oil |
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3
Tbs |
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fresh lemon juice |
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1
Tbs |
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minced garlic |
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1
tsp |
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dried oregano |
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½
tsp |
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salt |
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¼
tsp |
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pepper |
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16
colossal |
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black olives (from a 5 to 6-ounce can) |
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8
whole |
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canned artichoke hearts (about 14-ounce
cans)
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SAUCE: |
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12
ounce |
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jar
roasted red peppers, drained |
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2
Tbs |
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fresh lemon juice |
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¼
cup |
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olive oil |
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5
Tbs |
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crumbled feta cheese |
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1 |
In a large
bowl, stir together shrimp, olive oil, lemon
juice, garlic, oregano, salt, and pepper.
Marinate in refrigerator for 30 minutes to 1
hour. |
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2 |
Prepare
sauce: In a blender, purée the peppers with
lemon juice, oil and salt and pepper to taste
until light and smooth. Transfer to a bowl. |
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3 |
Thread
shrimp, olives and artichoke hearts onto 4 metal
skewers, or bamboo skewers that have been soaked
in water. |
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4 |
Grill kebabs
on a preheated grill (or broil them on a rack
set over a pan) until shrimp is just opaque and
springy to the touch, 4 to 5 minutes on each
side. |
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5 |
Transfer
kebabs to a platter and sprinkle them with feta.
Serve roasted pepper sauce on the side. |
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Servings: 4
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Recipe Source |
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Real Food: Summer 2007 |
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