Cold Greek Shrimp & Feta Toss
"This may be served two ways on toasted baguette slices or as an appetizer on a small bed of lettuce, to serve on bread, brush the bread slices with olive oil (I like to sprinkle a small amount of garlic powder on top or the slices after brushing with oil) place on a large baking sheet, bake 375 degrees F for 8 minutes, spoon 1 heaping tablespoon onto each slice… plan ahead the shrimp needs to cool completely and the prepared mixture needs to chill for at least 2 hours or more before using Amounts are enough for one long sliced baguette cut diagonally into about 1/2-inch slices, if you are serving on lettuce you should get 4 servings but that will depend on the amount you place onto the lettuce, all amounts may be doubled, keeping the garlic amount the same or increase only slightly "
Ingredients
Nutritional
- Serving Size: 1 (231.9 g)
- Calories 253.5
- Total Fat - 5.3 g
- Saturated Fat - 3.1 g
- Cholesterol - 16.7 mg
- Sodium - 227.1 mg
- Total Carbohydrate - 46.7 g
- Dietary Fiber - 1.7 g
- Sugars - 5.7 g
- Protein - 5.7 g
- Calcium - 138.5 mg
- Iron - 1.8 mg
- Vitamin C - 64.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add in the whole shrimp and garlic; saute for 3 to 4 minutes until shrimp is cooked (cook shrimp just until pink, do not over cook the shrimp or it will be tough) transfer to a bowl and refrigerate until cold…the shrimp must be cold or the feta will melt. When the shrimp is cold coarsely chop (I usually chop the shrimp into thirds).
Step 2
In a large bowl toss the chopped shrimp with chopped tomatoes, 1 tablespoon olive oil, green onion, feta cheese, parsley, lemon juice, thyme and Greek seasoning. Season with salt and pepper to taste. Refrigerate for at least 2 hours. Top on toasted bread slices or serve on a bed of lettuce.
Tips
No special items needed.