Mediterranean Summer Breeze Shrimp Appetizer
photo by SkipperSy
- Ready In:
- 3⁄4 lb large shrimp, shell and tail removed, deveined, cut lengthwise slightly (12 pieces)
- 1⁄2 teaspoon salt (or less optional)
- 2 teaspoons vinegar
- 6 garlic cloves, chopped finely
- 1⁄2 cup chopped tomato, chopped finely
- 3 tablespoons olive oil
- 1 teaspoon black pepper (peppercorns ground fine)
- 1⁄4 teaspoon cayenne pepper (or less optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried tarragon
- 2 tablespoons dried oregano
- 4 tablespoons kalamata olives, pits removed and coarsely chopped
- 2 tablespoons capers
- 4 tablespoons feta cheese, crumbled
- 4 tablespoons lemon juice
- 1 teaspoon ouzo (optional)
- 2 lemons, cut up into wedges
- Place cleaned shrimp in a mixing bowl, add 1/2 teaspoon salt, vinegar and toss.
- Make a spice mixture of; 1/2 teaspoon salt, black pepper, cayenne pepper, ground cumin, tarragon, 1 tablespoon of oregano; set aside.
- On individual plates place some chopped up olives, capers, crumbled feta cheese and lemon wedges on the side.
- Place 3 tablespoons olive oil in a pan, when slightly hot add garlic and chopped tomatoes; Stir for about 30 seconds until garlic smell is released.
- Add shrimp to pan, sprinkle on top of each shrimp part of the spice mixture; When shrimps starts to turn pink, turn them over (only once) and fry second side; add the balance of spice mixture to the top of the shrimp; put some of the garlic/tomato from the pan on top as well; When shrimp on second side appears pink, sprinkle with a generous amount of dry oregano on each shrimp. Place shrimp on top of chopped olives, capers, feta cheese in individual plates.
- From the pan scrap up the tomatoes and spices (add 1-2 tablespoons of water to make it moist). Then add on top and on sides of the shrimps.
- Add some lemon juice to each shrimp and a very tiny amount of ouzo(option).
- Serve and enjoy!
- a) MAKE SURE YOU DO NOT OVERCOOK THE SHRIMP!
- b) This recipe was submitted for the RSC#7 contest. I want to thank everyone for their reviews. I have since then modified the recipe to reflect people's comments, for a better recipe!
Questions & Replies
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Chef, you have the makings of a very tasty appetizer. Salt could be reduced to one-half the measure. A more subtle use of cayenne might not be so overpowering; in that the cayenne masked other flavours, and produced a very hot shrimp appetizer. I note that you included tarragon in your list of ingredients, but neglected to instruct us how and when to use this herb in the recipe. Because this is a contest entry, Chef, that omission is taken into account during this review.
Too much cayenne for me. In fact I think that there was too much of the whole spice blend. If I made this again I would half all of the herbs & spices and there would probably be plenty for the shrimp while not overpowering it. With the feta being salty as it is I would probably also omit the salt from the spice blend all together.
This dish was prepared for me by Lois M at our Ontario Zaar Luncheon. OK, this has the potential to be a great recipe. The first bite I had I thought "Wow, this is good" but after about 5 seconds my mouth was on fire!! My hostess said her cayenne wasn't extra hot or anything, but man, this was SPICY! I would cut the cayenne down to 1/4 tsp minimum. Our hostess pointed out that she was not sure where the tarragon should be added, it didn't specify in the recipe. I would also not add any salt at all, as the capers and feta have enough salt for this dish. Bottom line, a little too spicy and a little too salty. Sorry! I will try it again but make the adjustments stated.