Shrimp Salad With Metaxa Brandy

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I’ve adapted this salad from a Lobster Salad that was displayed on Christine Cushing Live’s show with restauranteur Costas Spiliadis.

He owns & operates Estiatorio Milos which has 3 locations (Montreal, New York and Athens) and he’s renowned for presenting Greek cuisine in it’s purest and freshest state. Costas prides himself on using only the best, freshest ingredients for his dishes. You’re going to pay to eat at Milos but I think I’ll soon splurge and dine like the Gods!

I’m using shrimp for this recipe and you’ll find this salad’s flavours to surprise your palette. Once again I’m using Metaxa Greek brandy but you may substitute it another or Cognac. What stands out in this salad is the unique flavour of the dressing against the sweetness of the shrimp. Stab that shrimp & eat…Bubba from Forrest Gump would love this salad!

Shrimp Salad With Metaxa Brandy

6 leaves of Romaine lettuce hearts
15 pre-cooked, thawed frozen shrimp

2 ribs of celery, chopped on a bias

2 green onions, sliced

3 Tbsp chopped fresh dill

1 Tbsp of fennel fronds

1 clove of garlic, fine mince

  1. Add all of the above ingredients in a bowl & reserve.


4Tbsp of extra virgin olive oil
1Tbsp of wine vinegar

1 Tbsp of Metaxa brandy

1 tsp of honey

1 Tbsp of orange juice

salt & pepper to taste

  1. Mix all the dressing ingredients in a jar and shake well before dressing your salad.
  2. Toss your salad with the dressing and serve.

© 2007,
Peter Minakis

. All rights reserved.

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4 Comments for “Shrimp Salad With Metaxa Brandy”



hmmm… I’ve been trying to eat a little lighter lately – I think my blog is making me gain weight :) – and this meal looks perfect!



Peter — Do you have to use Metaxas brandy? Being from the south, I’m only allowed to use the Kalikounis line.

Peter M


Paul, any brandy should be fine. Also, I have to try this Kalikounis brand…news to me!