Greek Marinated Shrimp Salad
By Sue Lau | Palatable Pastime
It’s #FishFridayFoodies time again and the theme for this month is Picnic Fare. It is still summer after all, even though I have noticed my readers increasingly taking peeks at some of my Autumn recipes, such as Spider Web Taco Dip and Old-Fashioned Bread and Celery Stuffing. I don’t blame you guys- those are two very good recipes that I love. And soon the ovens will be on in force, won’t they?
But for now, let’s enjoy the last of the summer spoils, provided it doesn’t rain on our heads (which it is doing right now, and pretty much has been for days here). I mean, I thought I might actually go on a little picnic and get some pics for this, but Mother nature just wasn’t having any of it.
But still, my recipe of choice for this event, my Greek Marinated Shrimp Salad, isn’t simply something for outdoors. While you can easily enjoy this chilled salad parked on a quilt under a tree, watching the kiddos run free through the grass with bare feet, this is also an excellent recipe for entertaining. Whether you are having a barbecue with family and friends grilling up some octopus in garlic sauce (Hey! Don’t get sassy with me! Those are good eats!) or some nicely charred lamb kebabs with skordalia sauce, Greek style-or simply having a fun evening with friends watching movies and popping the corks on a few bottles of wine (and need some easy nibbles!), this recipe is perfect.
If I am making a spread of it, I like to serve this with an array of olives, cheeses, salami and other charcuterie, plus some of my famous hummus. And if I am feeling particularly ambitious, I might spend some time in the kitchen rolling up some stuffed grape leaves (I am gawdawful slow doing that)- which is worth every second put into it.
Plus as party food goes, you make this in advance and it is in the fridge, unlike some hot appetizers that turn the kitchen into a prison as you do last minute bake-offs while everyone else is off having fun. A party should not leave you feeling like a caterer or hired help, right? Besides, people with my wallet don’t have caterers or hired help, unfortuntely. We’re like “city Amish” here: Just Plain Folk. And dang proud of it.
Don’t forget the recipe collection, by clicking on the blue box below the recipe. My platform doesn’t allow linkies to show on my page in full (they cite security reasons) and I haven’t kicked them to the curb over that one thing. They have been pretty good to me otherwise. But the blue froggy is safe to click and visit. It goes to Inlinkz.
Be sure to join us next month when Sneha Datar is hosting the group with the topic of Seafood Stews. I am planning on sharing a recipe for Cullen Skink (which is a Scottish seafood chowder) with you all. Have you ever tried it?
And tomorrow I will be posting with Soup Saturday Swappers. The topic is on almonds and I have been devious enough to use that to my advantage by stirring up a recipe for Navratan Korma soup, using my Master Curry Sauce in it. OMG it was delish. Don’t miss it!
Greek Marinated Shrimp Salad
Serves 4 as an appetizer with pita crisps
- 8 ounces small cooked salad shrimp
- 1/4 cup sliced pitted kalamata olives
- 1/4 cup sliced Greek peperoncino peppers or banana peppers
- 1/4 cup diced roasted red bell pepper
- 4 ounces diced feta cheese
- 3 tablespoons extra-virgin olive oil
- 1 lemon (juice only)
- 1/2 teaspoon garlic paste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 tablespoon minced fresh parsley
- salt and black pepper (to taste)
- pita crisps or pita crackers
- Gently stir ingredients together and refrigerate for at least a couple of hours.
- Serve with toasted pita crisps or pita crackers.
From the kitchen of palatablepastime.com
Fish Friday Foodies
Fish Friday for August is Picnic Fare using Seafood, hosted by Wendy Klik
Be sure to check out the other Fish Friday Foodies Bloggers this month!
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