Wednesday, July 6, 2016

Shrimp Kabob Salad with Sumac Berry Yogurt Dressing and Pomegranate

     Mediterranean Flavors! 
     Mediterranean food is great summer food.  Serving a protein item over salad or with salad has been a modern European café standard in recent years.  A Shrimp Kabob served over salad creates eye appeal and this salad entrée is light enough to not slow a person down on an active hot day.
     Of course when creating a Shrimp Kabob Salad it is best to incorporate some unexpected Mediterranean flavors.  Sumac Berry is tasty Middle Eastern spice that adds zest to a goat milk yogurt dressing.  Sumac Berry Spice has a tart lemony red berry wine flavor.  It does take time for Sumac Berry Spice to release its color and flavor, so the yogurt dressing should be chilled for a while before it is served.

     *This entire recipe yields 1 salad entrée!

     Sumac Berry Yogurt Dressing:
     Step 1:  Place 1/3 cup of goat milk yogurt (Greek Yogurt) in a small mixing bowl.
     Add 1/2 teaspoon of lemon juice.
     Add 1/2 teaspoon of ground dried sumac berry.
     Stir the ingredients together.
     Step 2:  Add just enough water while stirring, to give the dressing the consistency of cream.  (About 1 or 2 tablespoons)
     Step 3:  Place the dressing in a container.
     Chill the dressing for 1 hour in a refrigerator.
     Stir before serving.

     Garlic Olive Oil:
     Place 3 tablespoons of olive oil in a small sauce pot over medium low heat.
     Add 3 cloves of chopped garlic.
     Gently sauté till the garlic turns a light golden color.
     Set the garlic flavored olive oil aside.
     Shrimp Kabob:
     Step 1:  Soak a long bamboo skewer in water.
     Step 2:  Assemble a kabob with:
     - 6 large peeled shrimp that have the tails attached
     - 2 green bell pepper pieces
     - 2 small onion wedges
     Step 3:  Place the kabob on a platter.
     Brush the kabob with some of the garlic flavored olive oil.
     Squeeze about 1/2 tablespoon of lemon juice over the kabob.
     Sprinkle 2 pinches of oregano over the kabob.
     Season the kabob with sea salt and black pepper.
     Step 4:  Let the kabob marinate for 20 minutes in a refrigerator.

     Salad Set-Up Plate:
     Mound 2 1/2 cups of mixed baby lettuce on the center of a plate.
     Place a few red bell pepper strips and green bell pepper strips on top of the lettuce.
     Place a circle of red and white seedless grapes halves on the plate around the lettuce.  (Alternate the colors.)
     Sprinkle 1/4 cup of pomegranate fruit on the plate between the lettuce and grape halves.
     Chill the salad set-up plate till it is needed.

     Shrimp Kabob Salad with Sumac Berry Yogurt Dressing and Pomegranate:  
     The shrimp kabob can be cooked under a broiler or on a chargrill.  
     Step 1:  Heat a broiler or chargrill to a medium temperature.
     Grill the shrimp kabob on both sides till the shrimp are fully cooked.  Brush the kabob with the garlic olive oil occasionally.
     *Try to turn the kabob often, so the color remains light with no burnt marks.
     Keep the shrimp kabob warm on a stove top.
     Step 2:  Spoon a generous portion of the Sumac Berry Yogurt Dressing over the lettuce and pomegranate fruit.
     Place the shrimp kabob on top of the lettuce.
     No garnish is necessary!

     This light Mediterranean style summer kabob salad entrée tastes great and it has eye appeal!

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