With all the cheese curds, corn dogs and the host of other foods “sampled” at the Minnesota State Fair these days, a light and easy-to-make meal at home is a welcome change of pace. These Greek-inspired kebabs are a cinch to prepare yet impressive on the plate so they work equally well for entertaining or a quiet dinner. Using ready-to-eat artichokes and olives eliminates the common problem of overcooking the shrimp while waiting for vegetables to cook, notes Leslie Glover Pendleton, the author of Simply Shellfish, who contributed this recipe to Real Food. And using extra large shrimp means fewer skewers and less preparation time. Plus if you feel your food simply must be on a stick, this dish has you covered.
Shrimp, Artichoke and Olive Kebabs with Feta and Roasted Pepper Sauce
11⁄2 pounds extra large (10 to 15 per pound) raw shrimp, peeled
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
16 colossal black olives (from a 5- to 6-ounce can)
8 whole canned artichoke hearts (about two 14-ounce cans)
1 12-ounce jar roasted red peppers, drained
2 tablespoons fresh lemon juice
1⁄4 cup olive oil
5 tablespoons crumbled feta cheese
In a large bowl, stir together shrimp, olive oil, lemon juice, garlic, oregano, salt and pepper. Marinate in refrigerator for 30 minutes to 1 hour.
Make the sauce: In a blender, purée the peppers with lemon juice, oil and salt and pepper to taste until light and smooth. Transfer to a bowl.
Thread shrimp, olives and artichoke hearts onto 4 metal skewers, or bamboo skewers that have been soaked in water.
Grill kebabs on a preheated grill (or broil them on a rack set over a pan) until shrimp is just opaque and springy to the touch, 4 to 5 minutes on each side.
Transfer kebabs to a platter and sprinkle them with feta. Serve roasted pepper sauce on the side.
Nutrition info (per serving): Calories 388 (210 from fat); Fat 23g (Sat.5g); ChoL 170mg; Sodium 1249mg; Carb 24g; Fiber 10g; Protein 25g