"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

Jamie Miller, Maple Grove, MN
Recipe by Cooking Light May 2006

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

118 calories; calories from fat 30%; fat 3.9g; saturated fat 0.9g; mono fat 1.8g; poly fat 0.6g; protein 14g; carbohydrates 6.6g; fiber 0.9g; cholesterol 88mg; iron 1.8mg; sodium 298mg; calcium 90mg.
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