Tuesday, July 30, 2013


In The Kitchen...
I haven't posted a recipe in a bit, so let's do something that is a bit light. I have had a hankering for Greek food AND shrimp, so let's throw the two together and see what we come up with.
Well...this is what we came up with, a totally low-cal delicious meal. ;) 

Bon Appetit!

Shrimp Skewers with Tzatziki, Spinach & Feta
Tzatziki is a popular Greek sauce made from yogurt, cucumbers, garlic, and dill. In this fast, easy, fresh recipe, we've subbed in shallots for garlic and used it to top skewers of shrimp. 
Prep: 30 min // Total: 30 min 

1 cup Greek-style {2% or nonfat} yogurt
1 cup 1/4-inch cubes English hothouse cucumber
3 tablespoons chopped fresh dill 
2 tablespoons fresh lemon juice plus additional for drizzling
2 tablespoons chopped shallots
1-14 teaspoons aniseed, finely crushed, divided
Olive oil {for brushing and drizzling}
1 pound uncooked large shrimp, peeled, deveined, tails left intact
8 cups baby spinach leaves
3/4 cup crumbled feta cheese

Mix Greek-style yogurt, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.
Prepare barbecue {medium-high heat}. Brush grill with oil. Thread shrimp onto 4 metal skewers. Brush shrimp all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoon crushed aniseed. Grill just until shrimp are opaque in center, about 3 minutes per side. Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil. Top each with 1 shrimp skewer. Spoon tzatziki over shrimp; sprinkle with feta cheese and serve. 


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