Friday, April 3, 2009

Greek Shrimp with Lemon and Feta

After the temperature remains consistently over 40 degrees, the word barbecue clicks on in my head. Any day that is slightly warmer and sunnier (over 50 usually) and that is all I can think about. I know that to some of you barbecue has one definition - ribs, pulled pork, etc. To me it means lighting up the grill.

Luckily for me, I met a man who also loves to grill, so when I call him at work and say, "you know, its hot and sunny, do you want to BBQ tonight?" I know the answer. So far this year we have unearthed our grill umpteen times from its super stylish green tarp covering. Last weekend we were planning our weekly dinners and decided to do some kabobs on Tuesday (the weather forecast looked favorable). Andrew has a book that he bought from Weis of all places (a local grocery store) entitled, "Kabobs - 52 Easy Recipes for Year Round Grilling." We have made several of these already and all have been super tasty. The page we settled on was - Greek Shrimp with Lemon and Feta. Sign me up!

Tuesday turned out to be gorgeous, so I played hooky from school to give this meal and the man the attention they deserve. Plus, who wants to be learning about planning law when it is 65 and sunny, come on!

They turned out great. We used scallops along with the shrimp and served them over Kashi Seven Grain Pilaf mixed with some spinach and leftover marinade.

Greek Shrimp and Scallops with Lemon and Feta
serves 4

1/4 cup olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
2 teaspoons oregano
2 teaspoons chopped fresh rosemary
2 teaspoons sea salt
1/2 teaspoon crushed red pepper flakes
1/2 pound large shrimp
1/2 pound sea scallops
1/2 teaspoon ground black pepper
1/3 cup feta, crumbled
1 lemon, cut into wedges

For marinade: Combine the olive oil, lemon juice, garlic, oregano, rosemary, 1 teaspoon salt and red pepper flakes into a bowl. Mix well. Add the shrimp and scallops and stir together so that all the seafood is covered with marinade. (You could also use a big Ziploc bag) Refrigerate for at least 2-4 hours.

Thread the scallops and shrimp on skewers (we have metal) and grill until firm - about 2 minutes per side. The shrimp will be pink and the scallops firmer. Be careful with the scallops, they are fragile, but if you are gentle with them, it will all work out fine.

Serve over the pilaf with the lemon wedges. Sprinkle feta over top.

Enjoy! Happy Grilling Season!!!


Andrew J Kirkpatrick said...

This meal was awesome! The marinaded shrimp and scallops melted in my mouth. I generally don't approve of playing hooky, but in this case, it was worth it!

Randi said...

whoa, a post, and you didn't even say anything! I was going to take pics of the passover dinner I'm making tomorrow and post too! glad we;re thinking along the same wavelength.

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