Greek Shrimp Cocktail with Lemon-Yogurt Cream

recipe
"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

Yield:

8 servings (serving size: about 2/3 cup shrimp mixture, 1 tablespoon yogurt cream, and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 118
Caloriesfromfat 30 %
Fat 3.9 g
Satfat 0.9 g
Monofat 1.8 g
Polyfat 0.6 g
Protein 14 g
Carbohydrate 6.6 g
Fiber 0.9 g
Cholesterol 88 mg
Iron 1.8 mg
Sodium 298 mg
Calcium 90 mg

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

Preparation

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.

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.

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.

Note:

Jamie Miller, Maple Grove, MN,

Cooking Light

May 2006
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