Shrimp Feta Salad

Photo courtesy of Epicurious

      My last installment for this fall's @ home cooking/recipe series encompasses the healthier choices.  When I plan our weekly menu about every 6-7 days is 'Salad Night'.  Although we have smaller side salads with some dinners throughout the week, this one night is dedicated.  We have many we like such as Middle Eastern Couscous Salad, Chef Salad, Crab n Cuke Salad, Sumi Salad, or Crab Louie.  This salad is very much Greek with all the ingredients to make it tasty as well.  Your choice of lettuce is just that.  Romaine, Butter Crunch, Arugula, Spinach, or Iceberg; wherever your individual preferences lead you.  Although this salad could be an accompanying salad, I always serve a large one as a main dish.
      Of course the secret is fresh ingredients.  Lettuce should not be bought till the day you plan to use it to prepare this.  Shrimp, however, can be bought earlier.  I have never had a problem with the bagged, precooked shrimp purchased at your local Wal Mart, but fresh shrimp is never a bad thing.  

      You can use whatever size you wish, but for this recipe we used the small shrimp.  PLENTY of shrimp for everybody.  You can buy bigger shrimp, but then you have less meat per person.  Although the recipe can be found at www.lowfatlifestyle.com/salads/saladrecipes/shrimpandfetasalad.htm#.Wd1137pFyM9  this site will also provide many other healthy salad recipes.  

• 2 tablespoons white wine vinegar
• 1 tablespoon fresh cilantro
• 1/4 teaspoon sugar (may use 1/2 teaspoons depending on taste)
• 3/4 teaspoon kosher salt, divided
• 1 1/2 tablespoons olive oil, plus 2 teaspoons olive oil, divided
• 1 pound medium fresh or frozen uncooked shrimp, shelled and deveined
• 1 - 2 clove garlic, minced, according to taste
• 1/4 teaspoon crushed red pepper flakes
• 8 ounces spring mixed spring salad greens
• 4 ounces feta cheese, crumbled
In a medium bowl combine vinegar, cilantro, 1/2 teaspoon salt, and sugar. Slowly whisk in the 1 1/2 tablespoons of oil and set aside.

Heat the remaining 2 teaspoons of oil in medium skillet over medium heat add shrimp, garlic, red pepper flakes and remaining 1/3 tsp salt.  You need only to reheat the shrimp as they are precooked, unless you are using uncooked shrimp.  In addition we add chopped tomatoes, pepperoncini, and capers.  Combine shrimp with dressing and the greens and toss well to coat. Additionally, we like to add a bit of chopped tomato.  Garnish top of salad with the feta cheese and serve.

      Even though most salads are sometimes viewed as necessary to simply accompany the other food we eat, I am trying to provide recipes that are indeed delicious on their own as well as healthy.  This recipe has it all, whether you serve it on the side or as a main dish.  The combination of flavors from shrimp to the essence of Greek, pepper, garlic, vinegar, and wine enhance any dining experience.  Enjoy.  

"Prince Charles is very relaxed at the table, throwing his salad around will-nilly.  I don't find him stiff at all"

Madonna

WiFi courtesy of Verizon MiFi