Greek Shrimp Salad

Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

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Rated 5 stars out of 5
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  • Read 4 Reviews
Total Time:
2 hr 30 min
Prep
1 hr 35 min
Cook
55 min
Yield:
4 servings
Level:
--
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Ingredients

Shrimp Dressing:

  • 1/2 cup plain yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cucumber, peeled, seeded, and finely diced
  • 1 tablespoon minced red onion
  • 1 tablespoon minced fresh dill leaves
  • 1 teaspoon minced garlic
  • Pinch cayenne pepper
  • Kosher salt
  • Freshly ground black pepper

Salad:

  • 1 romaine heart, torn into bite-size pieces
  • 4 cups mixed baby lettuces, washed and dried
  • 1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes
  • 1/2 cup Caramelized Onions (recipe follows)
  • 1/2 cup Kalamata olives, pitted
  • 1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
  • 1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup crumbled feta cheese
  • 1 cup Greek Salad Dressing, recipe follows
  • Kosher salt
  • Freshly ground black pepper
  • 16 large shrimp, peeled, deveined, cut in half horizontally, blanched
  • 1/4 cup toasted pine nuts *
  • Fresh dill sprigs

Directions

In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.

In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.

In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.

* To toast pine nuts, place the nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring often to prevent burning. This takes 3 or 4 minutes. Drain on paper towels.

CARAMELIZED ONIONS:

  • 2 tablespoons extra virgin olive oil
  • 1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice
  • 2 tablespoons balsamic vinegar
  • Kosher salt and freshly ground black pepper

In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.

Cool the onion and transfer to a covered container. Refrigerate and use as needed.

Yield: about 3/4 cup

GREEK SALAD DRESSING:

In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.

Refrigerate in a covered container. When ready to use, whisk again.

Yield: 2 1/2 cups

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Newest Ratings and Reviews

Read all 4 reviews

  • on May 13, 2009

    Flag

    i made the salad as the recipe is written and i ended up with enough dressing for a year. it yields about three cups of dressing. seriously, how could four people ever eat that much dressing?! also - the salad yields about 6 large portions, not 4 as it says. either way, it was a great dinner.

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  • on October 24, 2004

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    Great salad! A little time consuming but well worth the effort. All the flavors blend together in a very tasty combination. I use non fat yogurt --with all the other flavors, you don't notice the difference. Great for the health conscious.

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  • on September 13, 2004

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    Followed the recipe except I used medium sized shrimp. It was outstanding. Highly recommend.

    people found this review Helpful.
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