Recipe of the Week
Shrimp Skewers with Tzaziki, Spinach and Feta
Ingredients:
- 1/2 cup greek-style (2% or nonfat) yogurt*
- 1/2 cup english hothouse cucumber; 1/4-inch cubes
- 1 1/2 tablespoons chopped fresh dill
- 1 tablespoons fresh lemon juice
- 1 tablespoons chopped shallots
- 1/2 teaspoons aniseed, finely crushed, divided
- olive oil
- 1/2 pound large shrimp,; peeled, deveined
- 4 cups baby spinach leaves
- 1/4 cup crumbled feta cheese
Tzatziki is a popular Greek sauce made from yogurt, cucumbers, garlic, and dill. Here we've subbed in shallots for garlic and used it to top skewers of shrimp. Serve any leftovers with pita chips, as a substitute for mayo on roast chicken sandwiches, or as a sauce for grilled lamb.
Mix Greek-style yogurt, cucumber, dill, 2 tablespoons lemon juice,
shallots, and 3/4 teaspoon crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.
Prepare barbecue (medium-high heat). Brush grill with oil. Thread shrimp onto 4 metal skewers. Brush shrimp all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoon crushed aniseed. Grill just until shrimp are opaque in center, about 3 minutes per side. Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil. Top each with 1 shrimp skewer. Spoon tzatziki over shrimp; sprinkle with feta cheese and serve.
*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place plain yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
Nutritional analysis per serving: Calories (kcal) 289.44; %Calories from Fat 35.74; Fat (g) 11.50; Saturated Fat (g) 5.40; Cholesterol (mg) 249.90; Carbohydrates (g) 14.04; Dietary Fiber (g) 2.66; Total Sugars (g) 6.40; Net Carbs (g) 11.37; Protein (g) 32.81 (nutritional analysis provided by Bon Appètit)
Yield: 2 servings
Recipes Courtesy of Bon Appètit
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