Grilled Shrimp "Souvlaki

Grilled Shrimp "Souvlaki might be just the main course you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 213 calories, 29g of protein, and 5g of fat per serving. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is typical of Mediterranean cuisine. If you have whole-grain flatbreads, cherry tomatoes, garlic cloves, and a few other ingredients on hand, you can make it. To use up the grain blend you could follow this main course with the Honeyed Yogurt and Mixed Berries with Whole-Grain Waffles as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat grill.

Equipment you will use

Grill

Rinse shrimp, and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil, and 1 tablespoon each dill and oregano in a medium bowl.

Ingredients you will need

Lemon Juice

Oregano

Shrimp

Dill

Cooking Oil

Equipment you will use

Bowl

Add the shrimp, and toss to combine. Marinate, stirring occasionally, 10 minutes.

Ingredients you will need

Shrimp

Stir together 1/4 cup yogurt, half of garlic, 2 tablespoons lemon juice, and 1 tablespoon dill in a serving bowl. With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the largely seeded core. Toss cucumber ribbons with yogurt mixture and pepper, to taste.

Ingredients you will need

Lemon Juice

Cucumber

Vegetable

Garlic

Pepper

Yogurt

Dill

Equipment you will use

Peeler

Bowl

Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill, and remaining garlic in a small serving bowl for raita sauce. Season with pepper, to taste.

Ingredients you will need

Lemon Juice

Garlic

Pepper

Yogurt

Raita

Sauce

Dill

Equipment you will use

Bowl

Toss tomatoes and onion with remaining 1 teaspoon olive oil in a bowl. Grill shrimp with tomatoes and onion in a lightly oiled well-seasoned cast-iron skillet or grill pan, turning once, 5 minutes or until shrimp are bright pink and cooked through, tomatoes are softened, and onion is golden brown and tender.

Ingredients you will need

Olive Oil

Tomato

Shrimp

Onion

Equipment you will use

Grill Pan

Frying Pan

Grill

Bowl

Transfer to a plate; cover and keep warm.

Grill flatbread until golden brown and slightly crisp.

Ingredients you will need

Flatbread

Equipment you will use

Grill

Transfer to 4 serving plates; top evenly with cucumber salad, shrimp, onions, tomatoes, and romaine, if desired.

Ingredients you will need

Cucumber

Tomato

Romaine

Onion

Shrimp

Serve with raita sauce.

Ingredients you will need

Raita

Sauce

Equipment

Ingredients

Servings:

4servings

Black pepper, to taste 227grams

pint cherry tomatoes (about 454grams

cucumbers (about 3Tbsps

chopped fresh dill, divided 2

garlic cloves, minced and divided 4

whole-grain flatbreads 6Tbsps

fresh lemon juice, divided 177milliliters

low-fat Greek yogurt, divided 2teaspoons

olive oil, divided, plus additional for brushing grill 1Tbsp

chopped fresh oregano 1small

red onion, cut crosswise into 1/3-inch-thick rings 454grams

shrimp, peeled and deveined

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.