Posts Tagged ‘feta cheese’

Unrecipe Of The Week: Shrimp + Watermelon

July 25, 2016

Watermelon Shrimp

Last weekend, we went to a Mediteranean restaurant in the Village, and shared a few small plates and a bottle of rosé. The standout dish of the evening was grilled shrimp and watermelon. The combination was refreshing on a hot summer’s night, and completely delicious. The shrimp were grilled with fresh lemon and herbs, and drizzled with a little feta cheese. Each one was served atop a perfectly cut cube of watermelon, making the dish as visually exciting as it was flavorful.

We couldn’t wait to try to whip up our own version at home. We thought this was good enough to be put on a pedestal, so we perched our shrimp atop a column of watermelon. If you want to speed up the process and serve it as a main course, go ahead and cube the watermelon in a bowl, drizzle it with aged balsamic vinegar, and crumble some feta on it. Serve the shrimp on the side.

Watermelon Shrimp

Grilled Shrimp + Watermelon:
For the shrimp: Peel and devein the shrimp. Rinse and pat dry.

Mix together the juice of one lemon, a large “glug” of olive oil,  a clove or two of  finely minced garlic, some dried oregano and fresh thyme leaves. Add the shrimp, and let them marinate in the refrigerator for 30 minutes to 1 hour. The shrimp will start to “cook” a bit from the acid in the lemon. Don’t over marinate, or they will become mushy.

Remove the shrimp and sprinkle them with salt and pepper. Grill (we used a grill pan on the stove top) for a couple of minutes on each side until the shrimp are pink and opaque. Do not overcook!

Assembling the dish: Drizzle a bit of aged balsamic vinegar* onto a serving plate. Line up the watermelon cubes on the plate and perch a shrimp on top of each one. Squeeze a little more lemon on them if desired. Crumble a bit of feta cheese over the top, and enjoy!

* aged balsamic vinegar is usually sold in a smaller bottle than the regular type, and has been aged for a much longer period of time. The result is a sweeter vinegar, and an almost syrup-like consistency.

Photo: Glasshouse Images

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Unrecipe of the Week: Greek Shrimp

April 16, 2015

We love shrimp at our house. It is low in calories, cooks up quickly, and adapts well to a variety of preparations. This unrecipe was adapted from Ina Garten, one of my all time favorite chefs, known for her fresh, simple and very tasty cuisine.

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Greek Shrimp With Fennel and Feta Cheese:

Core and dice the bulb end of fennel and saute in olive oil until it is starting to soften, about 6-8 minutes. Add 2-3 cloves of garlic, finely diced and stir another minute. Pour some dry white wine ( 1/2 cup or so) into the pan and cook until the liquid reduces by about half. Add a can or box of diced tomatoes in their liquid, a dollop of tomato paste, and spoonful of dried oregano. Continue to cook at medium/low heat for another 10-15 minutes to create a rich, chunky sauce. Season to taste with salt and pepper.

Arrange a pound of peeled and deviened shrimp on top of the sauce, and sprinkle it with crumbled feta cheese. Mix together a cup of breadcrumbs, chopped parsley and the zest of one lemon with 2 tablespoons of olive oil, and sprinkle the mixture over the shrimp and feta. Place the pan in a 400 degree oven for about 15 minutes, or until the shrimp have turned pink and opaque, and the breadcrumb mixture is golden brown, but not burnt.

Squeeze a little lemon over the dish and enjoy!

photo: Glasshouse Images

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Unrecipe of the Week

July 13, 2011

This week, I have been making lettuce-less salads for lunch. So far, this is my favorite:

 Cucumber Salad with Mint and Tomatoes

Chop ½ a cucumber, 2 small stalks of celery and a small tomato.

Add a handful of chopped parsely and fresh mint leaves.

Mix in ½ cup beans and 1/8 cup feta cheese crumbles.

Drizzle with olive oil and the juice of one lime.

Season with  sea salt and pepper.

Toss and enjoy!

photo: Glasshouse Images

In partnership with Glasshouse Images

Unrecipe of the Week

September 2, 2010

In Pursuit of the Lettuce-less Salad

Lately, I have grown weary of lettuce.  I tend to eat salad for lunch and dinner and last week I hit the wall. Although I vary the selection of greens, at the end of the day, lettuce is still lettuce.

This week, I have been experimenting with new combinations in the pursuit of the lettuce-less salad. The goal is to find filling, healthy alternatives for the base, and build around that. I try to stay low fat and low carb, while still getting a balance of protein and vegetables.

I have experimented with a base of chopped fresh heirloom tomatoes, mixed with steamed green beans, broccoli florets or roasted zucchini.  The previous night’s dinner often plays a role in my choices. I try to toss in some kind of bean such as cannellini, kidney or garbanzo.  A little low fat cheese, such as feta, goat or even shredded Parmesan adds flavor. I have found that a few chopped Kalamata olives give the salad a salty tang. Roasted red peppers or some corn add color and texture.

If the ingredients are right, a little extra virgin olive oil and lime juice is enough to bring the flavors out without drowning them in dressing and calories. Although anything goes, here is one of my favorites so far:

Chopped mini Heirloom tomatoes in various colors

Green beans, lightly steamed, cooled and cut into bite sized pieces

Cannellini beans, rinsed

Feta cheese, crumbled

Corn

Chopped Kalamata olives

Roasted red peppers

Olive oil

Lime juice

Mix all the ingredients in a bowl.

Sprinkle with olive oil, lime juice, salt and pepper. Toss.

Enjoy!

Note: According to my “Lose It” iphone app, this salad was only 215 calories! Of course, serving size plays a role in this number.

photo: Glasshouse Images

Unrecipe of the Week

August 21, 2010

Watermelon is a great summer food. It’s low in calories, and high in re-hydrating water content. Here is a super easy and delicious salad using this refreshing fruit. While many recipes call for onions, olives and even tabasco sauce, we prefer to keep it simple and let the fresh flavors shine though!

Watermelon Salad

Cube and seed watermelon

Sprinkle with lime juice

Add chopped fresh mint leaves

Mix in crumbled feta cheese and toss to blend.

Enjoy!

photo: Glasshouse Images


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