Shrimp and Feta Salad with Minty Almond Pesto

Name: Shrimp and Feta Salad with Minty Almond Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters roasted salted almonds; 1 fennel bulb—trimmed, cored and thinly sliced; 113 grams feta cheese (preferably French), thinly sliced; 237 milliliters flat-leaf parsley leaves; 3 larges garlic cloves, 1 clove minced; 59 milliliters fresh lemon juice; 237 milliliters mint leaves; 237 milliliters extra-virgin olive oil; 1 teaspoons finely chopped oregano; 4 servings Salt and freshly ground pepper; 454 grams shelled and deveined large shrimp; 1 bunch watercress, thick stems discarded

You can never have too many main course recipes, so give Shrimp and Feta Salad with Minty Almond Pesto a try. This gluten free, primal, and pescatarian recipe serves 4. One portion of this dish contains about 31g of protein, 18g of fat, and a total of 327 calories. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up watercress, garlic cloves, shrimp, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

In a small bowl, combine 1/4 cup of the olive oil with 2 tablespoons of the lemon juice, the minced garlic and the oregano. Season with salt and pepper and add the shrimp; toss to coat.

Ingredients you will need

Salt And Pepper

Minced Garlic

Lemon Juice

Olive Oil

Oregano

Shrimp

Equipment you will use

Bowl

In a food processor, pulse the almonds with the 2 whole garlic cloves, the parsley and mint until finely chopped. With the machine on, add 1/2 cup of the olive oil in a thin stream, scraping down the sides of the bowl. Season with salt and pepper and transfer the pesto to a bowl.

Ingredients you will need

Whole Garlic Cloves

Salt And Pepper

Olive Oil

Almonds

Parsley

Pesto

Mint

Equipment you will use

Food Processor

Bowl

In a large bowl, combine the remaining 1/4 cup of olive oil with the remaining 2 tablespoons of lemon juice. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Equipment you will use

Bowl

Add the watercress and fennel and toss to coat.

Ingredients you will need

Watercress

Fennel

Add three-fourths of the feta and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Feta Cheese

Transfer to plates.

Preheat a grill pan or cast-iron skillet. When the pan is hot, add the shrimp and cook over high heat, turning once, until pink and browned in spots, 4 to 5 minutes.

Ingredients you will need

Shrimp

Equipment you will use

Grill Pan

Frying Pan

Place the shrimp on the salad and top with the remaining feta. Spoon some pesto on top and serve right away, passing the remaining pesto on the side.

Ingredients you will need

Shrimp

Pesto

Feta Cheese

Equipment

Ingredients

Servings:

59milliliters

roasted salted almonds 1

fennel bulb—trimmed, cored and thinly sliced 113grams

feta cheese (preferably French), thinly sliced 237milliliters

flat-leaf parsley leaves 3larges

garlic cloves, 1 clove minced 59milliliters

fresh lemon juice 237milliliters

mint leaves 237milliliters

extra-virgin olive oil 1teaspoons

finely chopped oregano 4servings

Salt and freshly ground pepper 454grams

shelled and deveined large shrimp 1bunch

watercress, thick stems discarded

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.