My mommasita bought me this cookbook by Ali Later for my birthday and I have LOVED it. I have already tried several recipes and this is one of my new favorites!
Shrimp with Feta and Mint
1/4 cup dry white wine
juice from 1 lemon
1 Tbsp plus 4 more of olive oil
1.5 pounds large peeled, deveined Shrimp
1 cup fresh mint leaves
1/2 cup crumbled feta cheese
2 limes, halved
salt and pepper
Optional: 1 cup cooked brown rice or 1 Sour dough Baguette (I used both)
In a skillet add wine, lemon juice and 1 Tbsp olive oil. Bring to a boil.
Add half the shrimp to the pan and cook for 2 minutes on each side. Remove and then add the rest of the shrimp and repeat. Pour cooking liquid in a separate bowl and place in the fridge to cool for a few minutes. Place shrimp in a separate bowl to cool in the fridge as well.
Layer ingredients on a large platter. If using rice, place it on the bottom. Sprinkle with half the mint leaves (coarsely chopped).
Then layer Shrimp, feta and remaining mint. Drizzle with cooled cooking liquid, the juice of 2 limes and 4 Tbsp of olive oil. Sprinkle with a dash of kosher salt and some coarse black pepper.
Lightly toss to mix the flavors.
Serve with a slice of sourdough bread to soak up the juices!
This makes an amazing leftover lunch. I added a little more rice, 1 diced avocado, 4 cherry tomatoes halved, some more mint and the juice of 1/2 a lime, tossed it in a bowl and it was divine!