Shrimp ladolemono salad with barley rusk croutons
Dimitra's Dishes · ♥ 549 likes · 17.8K views · 5 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ tsp freshly cracked black pepper
- 8 oz baby salad greens
- 2 whole scallions
- 1 tbsp parsley
- 1 tsp dill
- 1 lb shrimp
- 2–4 oz feta cheese
- olive oil
- fresh lemon juice
- 1–2 cloves garlic cloves
- 1 tsp dried oregano
- salt
In a jar, combine olive oil with half that amount of fresh lemon juice, one or two garlic cloves, a heaping teaspoon of dried oregano, a pinch of salt and black pepper. Whisk or shake to combine and set aside.
- arugula
- grape tomatoes
Put the baby greens and arugula in a big bowl, add halved grape tomatoes and the chopped scallions, parsley and dill.
Building the greens
- olive oil
- salt
Season the greens with a little olive oil and salt, then add a little dressing, just enough to coat lightly so they do not wilt. Toss and set aside.
Drizzle the peeled, deveined shrimp with a little olive oil and season lightly with salt and pepper.
Searing the shrimp in cast iron
- olive oil
- salt
- pepper
- 2 tbsp olive oil
Heat a cast iron skillet over medium-high heat, add a couple tablespoons of olive oil and cook the shrimp about 2 minutes per side until pink with a little char; do not overcook.
Transfer the salad to a platter, top with feta and the dressed shrimp.
- barley rusks
- water
Soak the barley rusks in water a couple of seconds on each side, cut into chunks, toss in dressing and arrange around the salad.