"We've got Plates and Places", it was a quote that my great grandfather often used to encourage guest to stay, visit and dine with the family. My great grandparents had very little, but there was always enough food to go around. For me,the expression not only relates to what my great grandfather intended it's use, it also is fitting for my love to travel and the recipes I collect from those travels. So join me, "There's always Plates and Places!"
Sunday, May 24, 2009
Marinated Greek Shrimp
A birthday celebration for mine and Big Daddy's old school chum, Jeff S., led me to this delicious recipe. This is an authentic greek dish, that is every bit of delicious and light. It was served to us with sliced french bread and 5 grain bread for dipping into the marinade. You will not want to waste a single drop of this dish!
Marinated Shrimp Salad
MARINADE 3 bay leaves 1 1/2 cups wine vinegar 1/2 cup water 1 cups olive oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried Italian seasoning
Three days before serving this dish, combine all marinade ingredients in a large jar and refrigerate.
3 pounds shrimp, cooked, peeled and deveined 2 large red onions, thinly sliced
On the second day, combine gently the shrimp and onions. Pour marinade over top; refrigerate. To serve the following day, discard bay leaves, spoon salad into serving platter, using a slotted spoon to drain off excess marinade. I prefer to serve, though, in a bowl with a spoon so that the marinade can be dipped into. "Sop" up with bread. Tell me you love me. You will.