Shrimp With Capers and DillApr 3rd, 2009 | By Peter Minakis | Category: Appetizer, Greek, Herbs, Lent, Meze, MISC, Olive Oil, Recipes, Sauce, Seafood
Doesn’t that plate of shrimp just scream Spring? Before I get on with today’s dish, allow me to do some “housekeeping”.
I recently had another giveaway, this time the cookbook Greek Creative Cuisine was up for grabs. David Hall ofÂ of Book the Cook was the lucky winner, drawn randomly through a computer-generated lottery. Congratulations to David and happy cooking!
Regular readers of my blog will have followed me to here, the site name of Kalofagas.ca and besides benefiting from typing a shorter url, you get a cleaner site, a site dedicated to Greek food and drink and of course, one that sees beyond Greek food as I explore and share other delicious foods in this wonderful world we live in.
I think I owe you a little orientation around the site. First, my header contains rotating photos from my personal collection, taken from my travels and experiences. Even I get lost in the photos, hitting “refresh” to see the next one!
On the bottom of each post, you can see how many people have left comments, you may read the comments and you surely may leave a comment. I love comments, hearing feedback and I encourage you to drop a line through the comments section or by clicking the tab on top of the blog labeled “contact me”.
Another convenient feature at the bottom of each post is the “share” button. When you place your cursor over this, a balloon will open-up to feature many bookmarking, sharing and article saving features.
Along the top of the blog are seven tabs. I’ve segregated Greek recipes from other dishes, there’s a new feature called “Greek Pantry”, showcasing Greek ingredients, “Talk Toronto” will highlight places of interest in the Toronto area and of course a page with a little about myself, recipes and a tab to take you “home” or back to the main page.
Along the right column of my blog are the usual features most food bloggers have. Immediately below the Foodbuzz badges is a search window. Looking for something in particular in my blog? Type your search here.
Also located just above this search window is the tab to subscribe to my blog via your favourite reader or through an email subscription – your choice.
Going right down the column, you’ll find a translator that although not perfect, the program will translate my site’s contents to a language you’re more comfortable in.
Next is the “copyright” badge. I love when someone recreates one of my dishes and I like when you share the dish on your blog but please provide full credit to the recipe and ask permission to use any photos. From time to time, lazy people who steal other peoples’ work are noticed, caught and immediately contacted. Word travels fast on the internet – I have zero tolerance for plagiarism. Buy a camera, get in the kitchen, cook your own food, take photos and blog it. Don’t be a lazy ass.
Further down the column are indexes of prior entries, recent comments and then a link to the pilot I had taped for a prospective cooking show. Hit “Play” and enjoy!
Next on down the column are links to blogs and sites that my friends operate. There are “blogs of note” and then there are the “Greek Food Friends”. If I’ve omitted your blog, let me know and I’ll add your blog to my links.
Finally, there are badges and links to affiliate sites that I frequent and have a relationship with. Future sponsors will also appear here.
I could not do all of this on my own. The original blog transfer from Blogger to WordPress was done with the help from Tommy Vallier, who resides just outside Toronto, in Kingston.
The smart, modern and savvy new blog logo you see was designed by Nicole Howard. Nicole has her own food blog at Art & Aioli and her design site is missnick.com. If you need cards, invites, blog design, business cards or anything else that needs a “professional touch”, I encourage you to contact Nicole!
Finally, the logo had to be inserted within the current framework of my blog. How one does this is beyond my expertise. I’m more comfortable cooking, entertaining and making friends and family laugh. We all have our strengths and weaknesses – I know mine.
Should you need a assistance in tweaking, overhauling or transferring your blog, Scott Blittstein is your guy. Scott proved to be very knowledgeable, he communicates in plain-speak and he asks for permission to proceed throughout the process. Scott works quickly and the task is done when YOU are satisfied. Scott does charge a fee but you will find his services to be of value.
After that blog orientation, I’m kinda hungry…let’s eat!
Well, we’re into April and not too long from now, us Greeks will celebrate Easter (April 19th). There are many Greeks who are fasting for the entire 49 days and although I’m not adhering to a strict fast, I do still try and eat less meat, more vegetables and legumes and in general..have an eye towards a healthier diet.
This dish is totally Lent-friendly, affordable as frozen shrimp are a viable, affordable and delicious seafood option. This dish takes a departure from most shrimp dishes which include a tomato sauce. Instead, the basis of this sauce are olive oil, lots of herbs, citrus and mustard.
It’s Spring and what other herb could usher in this new season more than dill? Well, perhaps scallions but they are included here too!
For this dish, I used a Dijon mustard but depending on where you live or what mustard is in your fridge, use what you have. Keeping in mind that all mustards were not created equal, make the sauce blend and take and adjust according to your tastes.
I made this dish as an appetizer/meze. This could be served alongside some other seafood dishes, some rice pilaf, a spring salad, a chilled rose and some homemade bread would make this eating experience complete.
Shrimp With Capers and Dill
(adapted from Gourmed.com)
1/4 cup extra-virgin olive oil
some olive oil
1 lb. of raw shrimp, peeled and deveined
3 Tbsp. ofÂ fresh lemon juice
2 tsp. Dijon mustard
2 Tbsp. chopped fresh dill
2 cloves of garlic, minced
the green parts of 2 scallions, chopped
1 Tbsp. chopped fresh parsley
1 Tbsp. of grated lemon zest
2 Tbsp. of capers, rinsed
splash of fruity white or rose wine
salt and pepper to taste
- In a bowl, mix the extra-virgin olive oil, the herbs, capers and mustard and stir until blended. Adjust flavouring according to your taste, salt and pepper if needed. Set aside.
- Place a large skillet on your stovetop and bring to a medium-high heat. Season your shrimp with salt and pepper and add a couple of turns of olive oil and quickly saute until just pink. Remove your shrimp with a slotted spoon and reserve.
- Deglaze your skillet with a splash of wine and after you’ve loosened up any brown bits, add your shrimp back into the skillet along with the caper and dill sauce. Reduce the heat to medium-low and stir to warm the sauce through and finish cooking the shrimp.
- Serve warm or room temperature as an appetizer, sprinkle some chopped fresh dill, with a slice of lemon, crusty bread and a fruity wine to hold up to the acidity in the sauce.
you are not reading this post in a feed reader or atÂ http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Â© 2007-2009 Peter Minakis
Post Footer automatically generated by Add Post Footer Plugin for wordpress.
© 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.