Posted for “Greek Week”
This may be served two ways on toasted baguette slices or as an appetizer on a small bed of lettuce, to serve on bread, brush the bread slices with olive oil (I like to sprinkle a small amount of garlic powder on top or the slices after brushing with oil) place on a large baking sheet, bake 375 degrees F for 8 minutes, spoon 1 heaping tablespoon onto each slice… plan ahead the shrimp needs to cool completely and the prepared mixture needs to chill for at least 2 hours or more before using
Amounts are enough for one long sliced baguette cut diagonally into about 1/2-inch slices, if you are serving on lettuce you should get 4 servings but that will depend on the amount you place onto the lettuce, all amounts may be doubled, keeping the garlic amount the same or increase only slightly
INGREDIENTS:
olive oil (about 3 tablespoons, divided)
3/4 pound medium fresh shrimp, peeled and deveined
2 garlic cloves, minced
2 large plum tomatoes, seeded and finely chopped
1 green onion, chopped
1/2 cup crumbled feta cheese
1/4 cup finely chopped parsley
1 tablespoon fresh lemon juice
2 teaspoons minced fresh thyme
1/2 teaspoon Greek seasoning, or to taste
salt and fresh ground black pepper, to taste
INSTRUCTIONS:———————————–
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add in the whole shrimp and garlic; saute for 3 to 4 minutes until shrimp is cooked (cook shrimp just until pink, do not over cook the shrimp or it will be tough) transfer to a bowl and refrigerate until cold…the shrimp must be cold or the feta will melt.
When the shrimp is cold coarsely chop (I usually chop the shrimp into thirds).
In a large bowl toss the chopped shrimp with chopped tomatoes, 1 tablespoon olive oil, green onion, feta cheese, parsley, lemon juice, thyme and Greek seasoning.
Season with salt and pepper to taste.
Refrigerate for at least 2 hours.
Top on toasted bread slices or serve on a bed of lettuce.
