Greek Shrimp Cocktail with Lemon-Yogurt Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I created this first course when my garden was overflowing with mint and tomatoes, and our gourmet cooking group was preparing a dinner with a Mediterranean theme. -Jamie Miller, Maple Grove, MN Ingredients:
3 cups water |
1 cup organic vegetable broth (such as swanson certified organic) |
1 pound medium shrimp, peeled and deveined |
3 tablespoons finely chopped fresh flat-leaf parsley, divided |
1 1/2 tablespoons finely chopped fresh mint |
1 tablespoon red wine vinegar |
2 teaspoons extravirgin olive oil |
1/2 teaspoon dried oregano |
2 garlic cloves, minced |
1 cup finely chopped seeded cucumber |
1 cup finely chopped seeded tomato |
1/3 cup (about 1 1/2 ounces) reduced-fat crumbled feta |
1/4 cup finely chopped red onion |
2 tablespoons chopped pitted kalamata olives |
1/4 teaspoon freshly ground black pepper |
1/2 cup plain fat-free yogurt |
1 teaspoon grated lemon rind |
2 teaspoons fresh lemon juice |
1 teaspoon honey |
8 lemon wedges |
Directions:
1. Combine 3 cups water and broth in a medium saucepan; bring to a boil. Add shrimp; cook 3 minutes or until done. Drain and rinse under cold water; drain.
2. Combine 2 tablespoons parsley, mint, and next 4 ingredients (through garlic), stirring with a whisk. Stir in cucumber and next 4 ingredients (through olives). Add shrimp, tossing gently to combine. Sprinkle with black pepper.
3. Combine yogurt, rind, juice, and honey in a small bowl, stirring with a whisk. Serve over shrimp mixture. Sprinkle with remaining 1 tablespoon parsley; serve with lemon wedges.
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