Mediterranean Shrimp Bowl |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | 30 minutes | 2 hours | ||||||||
| INGREDIENTS: | ||
| 1-1/2 pounds fresh or frozen large shrimp in shells | 1/4 cup olive oil or salad oil | 3 tablespoons white wine vinegar |
| 2 tablespoons snipped fresh oregano | 2 tablespoons finely chopped shallot | 2 tablespoons snipped fresh oregano |
| 1 teaspoon finely shredded lemon peel | 1 tablespoon lemon juice | 1 clove garlic, minced |
| 4 ounces ricotta salata cheese, coarsely crumbled | 1-1/2 cup grape tomatoes or pear-shape tomatoes | 1/2 cup drained capers |
| 1 | Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Cook shrimp, uncovered, in lightly salted boiling water for 1 to 2 minutes or until shrimp turn opaque, stirring occasionally. Rinse under cold running water; drain. |
| 2 | For marinade, in a large resealable plastic bag, combine oil, vinegar, shallot, oregano, lemon peel, lemon juice, garlic, and 1/2 teaspoon salt. Set bag in a large bowl; add shrimp, cheese, tomatoes, and capers. Seal bag; marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. |
| 3 | To serve, place tomatoes and capers in a serving bowl. If desired, set aside some capers for garnish. Top with shrimp and marinade and sprinkle with cheese. If desired, garnish with reserved capers. |