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Greek Shrimp Cocktail with Lemon-Yogurt Cream

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

Nutrition 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

How to Make It

  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.