Shrimp Souvlaki with Whipped Feta Mousse & Blistered Tomato
INGREDIENTS
Shrimp Souvlaki
1 lb jumbo (16/20) shrimp, peeled & deveined
3 tbsp Greek Premium EVOO
1 lemon - zested
1 lemon - freshly juiced
1 tbsp ouzo
1 tsp fresh garlic, grated
1 tsp fresh thyme, chopped
1 tsp fresh rosemary
¼ tsp red pepper flakes
1 tsp kosher salt
½ tsp freshly ground black pepper
Whipped Feta Mousse
6 oz imported Greek feta
1/3 cup 5% Greek yogurt
2-3 tbsp Greek Premium EVOO
1 tbsp honey
1-2 tbsp ice cold water
fresh ground pepper to taste
Garnish & Serving
2 cups cherry tomatoes
½ small red onion, shaved thinly
¼ cup fresh dill, chopped
2 tbsp fresh mint, chopped
drizzle with EVOO to finish & serve with lemon halves
DIRECTIONS
Marinate the shrimp by whisking together olive oil, lemon juice, ouzo, garlic, oregano, thyme, rosemary, red pepper flakes, lemon zest, salt, and pepper in medium bowl.
Add shrimp and gently toss to fully coat the shrimp with the marinade.
Marinate the shrimp for about 15 minutes (watching to not go much longer so that the lemon does not cook the shrimp).
While shrimp is marinading, make the whipped feta mousse by adding feta, yogurt, olive oil, honey and a splash of the cold water to a food processor, blend until silky smooth and airy. Adjust the texture by adding more water as needed. Finish with freshly ground black pepper.
Preheat cast iron skillet on medium-high heat.
Cut two lemons in half across the equator to create four halved lemons.
Skewer 5 shrimp per skewer.
Grill shrimp approx. 2 minutes per side until lightly charred.
While shrimp is grilling, please the halved lemons face down into the skillet to caramelize.
After shrimp is done, add tomatoes to skillet to blister, being careful to not overcook.
Spread a heaping spoonful of the whipped feta onto a plate and make a swoosh.
Add one shrimp skewer on top of the feta spread.
Add cherry tomatoes and shaved red onions.
Sprinkle fresh dill and mint leaves.
Drizzle with olive oil, finish with flaky sea salt, and serve with charred lemon.
Serve with warm pita brushed with Extra Virgin Greek olive oil and seasoned with pinch of granulated garlic cut into triangles.
This recipe comes to us from this week’s podcast guest, Ted Pappas of Ted’s Everyday Eats. He cooked this recipe in the premiere of Master Chef Season 16 with Gordon Ramsay!
Kefi Life® Extra Virgin Olive Oil is cold extracted from 100% Koroneiki olives grown and harvested in the Kalamata region of Southern Peloponnese, Greece. Kefi L!fe EVOO is Packed with antioxidants and flavor.
It is characterized by its aromas of green grass, artichoke, and sweet almond with a mild peppery finish.